Strawberry Cream Cheese Heart Danishes

These strawberry cream cheese heart danishes have become my go to pastry whenever I want to impress guests without spending hours in the kitchen. The combination of flaky puff pastry, tangy cream cheese filling, and sweet fresh strawberries creates a bakery quality treat that looks far more complicated than it actually is.

I started making these for Valentine's Day breakfast years ago, and now they're requested for every special brunch and holiday morning at our house. I'll never forget the first time I brought these to a neighborhood brunch. Three people asked if I'd ordered them from a fancy bakery, and I had to convince them I'd actually made them at home that morning. The best part is watching the layers of golden pastry crack open when someone takes that first bite, revealing the creamy filling inside.

Gather Your Ingredients

• Puff Pastry: Store bought, thawed according to package directions; use all butter varieties for richest flavor and best rise
• Cream Cheese: At room temperature for smooth mixing; crucial to set out in advance or microwave briefly
• White Granulated Sugar: Just enough to sweeten filling without overpowering strawberry flavor
• Pure Vanilla Extract: Adds warmth and depth; real vanilla preferred over imitation
• Fresh Strawberries: Diced small for even distribution; choose bright red, firm, fragrant berries
• Large Egg: For egg wash to create golden shine; use at room temperature
• Cold Water: A splash to thin egg wash for smoother application
• Red Food Coloring: Optional, for pink swirl in filling and extra visual appeal

How to Make It

Prepare Your Workspace:

Preheat your oven to 400 degrees Fahrenheit and position the rack in the center for even heat distribution. Line a large baking sheet with parchment paper, making sure it lies completely flat without wrinkles that could affect how the pastries bake. Set out all your ingredients so everything is within easy reach. This mise en place approach prevents scrambling later when your hands are covered in pastry dough.

Make the Cream Cheese Filling:

Place 4 ounces of room temperature cream cheese in a medium mixing bowl. The cream cheese should be soft enough that your spatula slides through it easily without any resistance. Add 2 tablespoons of white sugar and half a teaspoon of vanilla extract directly to the bowl. Using a hand mixer on medium speed or a sturdy spatula, beat the mixture for about 2 minutes until it becomes completely smooth and fluffy with no lumps remaining. The sugar should be fully dissolved and the mixture should look lighter in color than when you started. If you want pink filling, add just 2 to 3 drops of red food coloring now and mix until the color is evenly distributed throughout.

Prepare the Strawberries:

Rinse your strawberries under cold water and pat them completely dry with paper towels. Any excess moisture will make your filling watery and could cause soggy bottoms on your danishes. Remove the green tops and dice the berries into small pieces about a quarter inch in size. Smaller pieces distribute better and won't create large pockets that could tear the pastry. Set the diced strawberries aside on a small plate.

Roll and Cut the Pastry:

Lightly flour your work surface to prevent sticking. Unfold your thawed puff pastry sheet and gently roll it out just slightly to smooth any creases from folding, extending it to about a 10 by 12 inch rectangle. You don't want to roll it too thin or the layers won't puff properly. Using a sharp knife or pizza cutter, cut the pastry into 6 to 8 equal rectangles depending on how large you want your danishes. Each rectangle should be roughly 4 by 5 inches for standard sized pastries.

Shape the Hearts:

Take one rectangle and fold it in half lengthwise so you have a clear center crease, then unfold it. Using a sharp paring knife, make a diagonal cut from the top corner down toward the center fold on each side, stopping about half an inch from the bottom. These cuts will form the top curves of your heart shape. Be careful not to cut all the way through the bottom or your filling will leak out during baking. The center section between the cuts is where your filling will sit. Repeat this process with all remaining rectangles.

Fill the Danishes:

Spoon about 2 tablespoons of the cream cheese mixture onto the center uncut portion of each pastry heart. Use the back of your spoon to spread it gently into an even layer, leaving a small border around the edges for sealing. The filling should be about a quarter inch thick. Top the cream cheese with about a tablespoon of diced strawberries, distributing them evenly across the surface. Don't overfill or the pastries will burst open during baking and create a mess.

Create the Egg Wash:

Crack one large egg into a small bowl and add 1 tablespoon of cold water. Whisk vigorously with a fork for about 30 seconds until the egg white and yolk are completely combined and the mixture is uniform in color with no streaks. The water helps the wash spread more thinly and evenly across the pastry surface.

Apply Egg Wash and Bake:

Using a pastry brush, gently brush the egg wash over all exposed pastry surfaces, being careful not to let it pool in any areas or drip onto your parchment paper which can cause sticking. Pay special attention to the edges and the diagonal cuts that form the heart shape as these areas will turn the most golden and beautiful. Transfer your baking sheet to the preheated oven and bake for 18 to 22 minutes. The danishes are done when the pastry has puffed up dramatically, the layers are visible and separated, and the surface is a deep golden brown color. The edges should be slightly darker and crispy.

Cool and Serve:

Remove the baking sheet from the oven and let the danishes cool on the pan for 5 minutes. This brief rest allows the filling to set slightly so it won't run when you bite in. Use a thin spatula to carefully transfer each danish to a cooling rack. They're best served warm when the pastry is at its flakiest and the filling is still slightly soft, but they're also delicious at room temperature.

The cream cheese filling is what makes these danishes truly special in my opinion. I've experimented with mascarpone and ricotta, but nothing beats the tangy richness of good quality cream cheese. It holds up perfectly during baking without becoming runny, and the slight tartness balances the sweet strawberries in a way that keeps you reaching for another bite. My daughter insists the pink swirled version tastes better, though I promise her it's all in her head.

Flavor Boosters

For an extra layer of flavor, add a quarter teaspoon of almond extract or a tablespoon of lemon zest to the cream cheese filling. Swapping in a bit of mascarpone or using real vanilla makes a noticeable difference in depth. For visual impact, swirl in a little red food coloring for a pink filling or finish the cooled danishes with a drizzle of powdered sugar glaze (just whisk powdered sugar and milk).

Serving Suggestions

Serve these danishes warm for breakfast, brunch, or dessert. Arrange on a platter and dust lightly with powdered sugar for a bakery style finish, or offer additional fresh strawberries on the side. For dessert, pair with whipped cream, vanilla ice cream, or as part of a dessert board with berries and chocolate.

Creative Twists

Try different fruits like raspberries, blueberries, peaches (just ensure they are dry), or a little high quality jam as filling. Swap half the cream cheese for mascarpone for extra richness or use Neufchatel for a lighter option. Crescent roll dough or phyllo can substitute if puff pastry is unavailable—the texture will change, but both are delicious.

Make a double batch to keep unbaked danishes in the freezer for last minute treats. These heart shaped pastries deliver joy and smiles every time you serve them warm from the oven.

Common Questions About This Recipe

→ Can I use homemade puff pastry?

Yes, homemade puff pastry can be used and will give even flakier results, though store-bought is convenient and works well.

→ How do I form heart shapes with the dough?

Cut the puff pastry into strips, twist or shape each into a heart, then press gently to help them hold their shape during baking.

→ Can these be prepared ahead of time?

You can assemble the danishes and refrigerate them for a few hours before baking. Bake just before serving for best texture.

→ What other fruit can I use?

Blueberries, raspberries, or sliced peaches can be used in place of strawberries for variation.

→ How should leftovers be stored?

Leftover danishes can be kept in an airtight container at room temperature for up to two days, or refrigerated for up to four days.