Strawberry Cream Cheese Heart Danishes
Strawberry Cream Cheese Heart Danishes made with puff pastry and fresh fruit. An easy, elegant pastry recipe that makes about 6 danishes, depending on the sheet and cutter size. Allow about 43 minutes, including 15 minutes prep, up to 18 minutes baking, and 10 minutes cooling; pastry thawing and additional oven batches take extra time.
A sheet of puff pastry is the shortcut behind these strawberry hearts. The centers hold a thin layer of sweetened cream cheese and diced fruit, while the uncovered edges puff around them in the oven. You get the shape without making or folding pastry dough from scratch.
The scored border matters more than a perfectly cut heart. Mark it lightly without slicing all the way through, then keep the filling and strawberries inside that line. Smaller hearts need less filling; piling it on can weigh down the pastry instead of making a better danish.
Bake these close to serving time for the crispest pastry. Let them cool for about ten minutes before adding the optional sugar glaze, using only enough milk to make it drizzle. The recipe makes about six, but the size of your pastry sheet and cutter will determine the actual number.
Questions you may have about this recipe
Can I use frozen strawberries?
Yes. Thaw and drain them well before using.
Do I have to shape them into hearts?
No. You can make simple squares or circles.
Can I prepare them ahead of time?
You can assemble them ahead, cover, and keep refrigerated until baking. Keep the pastry cold and bake promptly for the best texture; the strawberries can release juice as they sit.
What other fruit works well?
Blueberries, raspberries, or peaches are good options.
Do I need to glaze them?
A light glaze adds shine, but they taste great without it.
What you need to make Strawberry Cream Cheese Heart Danishes
1 sheet puff pastry, thawed according to package directions but still cold
4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 cup diced fresh strawberries
1 egg
1 tbsp water
1/4 cup powdered sugar (optional glaze)
Up to 1 tbsp milk, added gradually (optional glaze)
How to make Strawberry Cream Cheese Heart Danishes
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Unfold the thawed but cold puff pastry, rolling lightly only as needed to smooth it. Cut about 6 large hearts; the exact number depends on the pastry sheet and cutter size.
Place the hearts on the baking sheet with space between them. Lightly score an inner heart-shaped border about 1/4 inch from each edge without cutting through the pastry.
Mix the softened cream cheese, granulated sugar, and vanilla until smooth.
Spoon a thin layer into the center of each heart, keeping the scored border clear. Do not mound the filling or force excess onto small hearts.
Top the centers with diced strawberries, leaving the borders clear.
Whisk the egg and water together.
Brush the exposed pastry borders with the egg wash.
Bake on the middle rack for about 15 to 18 minutes, until the pastry is puffed and golden. Allow longer if needed for your pastry size or oven.
Let cool for about 10 minutes.
If using the glaze, stir milk into the powdered sugar a little at a time, using only enough of the measured tablespoon to make a drizzle.
Drizzle the optional glaze over the cooled, still slightly warm danishes and serve.
Tips
Keep puff pastry cold until ready to use.
Do not overfill the centers.
Bake on the middle rack for even browning.
Serve slightly warm the day they are baked for the best texture. Refrigerate leftovers within 2 hours (1 hour above 90°F/32°C), including preparation and serving time, and use within 3 days; the pastry will soften in storage.
Give the pastries room to puff
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Use a baking sheet large enough to leave space between the pastry hearts. The Nordic Ware half-sheet pan two-pack on Amazon (paid link) gives you a second tray if your shapes need more room. Line the pans with parchment as directed, keep the unbaked pastry cold, and bake additional batches rather than crowding the hearts together.
Reader reviews
⭐⭐⭐⭐⭐ “Beautiful and simple. They looked special on the table.” Elaine R
⭐⭐⭐⭐ “Nice balance of creamy and fruity.” Harold T
⭐⭐⭐⭐⭐ “Very easy to make and the pastry stayed crisp.” Monica G
⭐⭐⭐⭐ “A pleasant treat with morning coffee.” David L
⭐⭐⭐⭐⭐ “They looked like bakery pastries but were simple at home.” Patricia N
Printable Recipe
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Strawberry Cream Cheese Heart Danishes
Strawberry Cream Cheese Heart Danishes with flaky pastry, smooth filling, and fresh fruit. A simple sweet treat for any occasion.
Ingredients
- 1 sheet puff pastry, thawed according to package directions but still cold
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 cup diced fresh strawberries
- 1 egg
- 1 tbsp water
- 1/4 cup powdered sugar (optional glaze)
- Up to 1 tbsp milk, added gradually (optional glaze)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Unfold the thawed but cold puff pastry, rolling lightly only as needed to smooth it. Cut about 6 large hearts; the exact number depends on the pastry sheet and cutter size.
- Place the hearts on the baking sheet with space between them. Lightly score an inner heart-shaped border about 1/4 inch from each edge without cutting through the pastry.
- Mix the softened cream cheese, granulated sugar, and vanilla until smooth.
- Spoon a thin layer into the center of each heart, keeping the scored border clear. Do not mound the filling or force excess onto small hearts.
- Top the centers with diced strawberries, leaving the borders clear.
- Whisk the egg and water together.
- Brush the exposed pastry borders with the egg wash.
- Bake on the middle rack for about 15 to 18 minutes, until the pastry is puffed and golden. Allow longer if needed for your pastry size or oven.
- Let cool for about 10 minutes.
- If using the glaze, stir milk into the powdered sugar a little at a time, using only enough of the measured tablespoon to make a drizzle.
- Drizzle the optional glaze over the cooled, still slightly warm danishes and serve.
Notes
Makes about 6 danishes, depending on the pastry sheet and cutter size; do not overfill smaller shapes. The 43-minute planning time includes 15 minutes prep, up to 18 minutes baking, and 10 minutes cooling, but excludes pastry thawing and additional oven batches. Hearts may be replaced with squares or circles. If using frozen strawberries, thaw and drain well. Blueberries, raspberries or diced peaches are other fruit options. Glaze is optional. For advance assembly, cover and keep refrigerated, then bake promptly for the best texture; strawberries release juice as they sit. Keep puff pastry cold. Best eaten the day they are baked. Refrigerate leftovers within 2 hours (1 hour above 90°F/32°C), including preparation and serving time, and use within 3 days; pastry softens in storage.
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