Simple Strawberry Cream Cheese Heart Danishes Recipe

These strawberry cream cheese heart danishes started as a “let’s make something cute” situation. I had one sheet of puff pastry in the freezer and strawberries that were about one day away from giving up on life.

I wasn’t planning to get fancy. I just wanted something warm, flaky, and slightly dramatic. Then I found my heart-shaped cutter and thought, well, here we go.

The first time I made them, I forgot to score the border and ended up with strawberry lava spreading everywhere. Still delicious. Just less structured. Now I score the edges like I mean it.

They look like bakery pastries. They are not bakery pastries. And that’s kind of the point.

Why I Keep Making This Dish (The Real Reasons)

• Puff pastry does the heavy lifting: I just assemble and take credit.
• Strawberries make it feel fancy: Even if I’m in sweatpants.
• Cream cheese situation: Sweet, creamy, and slightly addictive.
• Cute factor: Heart shapes win every time.
• Fast payoff: Minimal effort, maximum “wow.”
• Perfect for sharing: Or not sharing. No judgment.
• Breakfast that feels like dessert: And I’m okay with that.

Tips I Learned the Hard Way

• Don’t over-thaw the pastry: Too soft equals sticky chaos.
• Room temp cream cheese matters: Lumps are not cute.
• Score, don’t cut through: Learned that one the messy way.
• Leave a border: The puff needs space to rise.
• Egg wash only on edges: Brushing the filling ruins the look.
• Slice strawberries thin: Thick slices stay too wet.
• Watch the oven: Puff pastry goes from golden to dramatic quickly.
• Cool slightly before moving: They’re fragile right out of the oven.

Variations You Can Mess Around With

• Raspberry Swap: Same idea, different vibe.
• Chocolate Drizzle: After baking, because why not.
• Lemon Zest: Add to the cream cheese for brightness.
• Almond Touch: A drop of almond extract instead of vanilla.
• Mini Hearts: Bite-sized and dangerous.
• Blueberry Version: Works beautifully.
• Powdered Sugar Finish: Light dusting for extra bakery energy.

How To Make Simple Strawberry Cream Cheese Heart Danishes?

Ingredients

For the pastry base:

• 1 sheet puff pastry
• 3/4 cup strawberries, thinly sliced lengthwise
• 1 egg
• 1/2 tablespoon water

For the cream cheese filling:

• 4 oz cream cheese, softened to room temperature
• 2.5 tablespoons sugar
• 3/4 teaspoon vanilla
• A small drop of red food coloring

Instructions

Step 1:
Remove the puff pastry from the freezer and let it thaw on the counter for about 30 to 40 minutes until pliable but still cold. While it thaws, slice the strawberries lengthwise into thin pieces. Let the cream cheese sit out until it reaches room temperature.

Step 2:
In a small bowl, mix together the softened cream cheese, sugar, vanilla, and a small drop of red food coloring. Stir until smooth and creamy.

Step 3:
Preheat your oven to 400°F and line a baking sheet with parchment paper. In a small cup, whisk together the egg and water to create an egg wash.

Step 4:
Once the puff pastry is ready, cut out heart shapes using a cutter or a knife. Place them on the prepared baking sheet about 2 inches apart.

Step 5:
Using a small knife, lightly score a border about 1/4 inch from the edge of each heart. Do not cut all the way through.

Step 6:
Spoon about 1/2 tablespoon of the cream cheese filling inside the scored border of each heart, leaving the edges empty.

Step 7:
Arrange the sliced strawberries on top of the filling in a slightly overlapping pattern.

Step 8:
Brush the egg wash lightly onto the borders and edges only.

Step 9:
Bake in the preheated oven for 15 to 17 minutes, or until the pastry is puffed and golden brown around the edges.

Step 10:
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a plate. Serve warm or at room temperature.

Simple Strawberry Cream Cheese Heart Danishes Recipe

Simple Strawberry Cream Cheese Heart Danishes are flaky puff pastry hearts filled with sweet vanilla cream cheese and topped with fresh strawberries.

Baked until golden and finished with a light egg wash, they’re an easy yet impressive treat perfect for breakfast, brunch, or a sweet snack.

Ready in under an hour with minimal prep and big bakery-style results.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 Danishes

Calories: 265

Ingredients Method Notes

Ingredients

  

For the pastry base:

• 1 sheet puff pastry
• 3/4 cup strawberries thinly sliced lengthwise
• 1 egg
• 1/2 tablespoon water

For the cream cheese filling:

• 4 oz cream cheese softened to room temperature
• 2.5 tablespoons sugar
• 3/4 teaspoon vanilla
• A small drop of red food coloring

Method

 

1. Remove the puff pastry from the freezer and let it thaw on the counter for about 30 to 40 minutes until pliable but still cold. While it thaws, slice the strawberries lengthwise into thin pieces. Let the cream cheese sit out until it reaches room temperature.
2. In a small bowl, mix together the softened cream cheese, sugar, vanilla, and a small drop of red food coloring. Stir until smooth and creamy.
3. Preheat your oven to 400°F and line a baking sheet with parchment paper. In a small cup, whisk together the egg and water to create an egg wash.
4. Once the puff pastry is ready, cut out heart shapes using a cutter or a knife. Place them on the prepared baking sheet about 2 inches apart.
5. Using a small knife, lightly score a border about 1/4 inch from the edge of each heart. Do not cut all the way through.
6. Spoon about 1/2 tablespoon of the cream cheese filling inside the scored border of each heart, leaving the edges empty.
7. Arrange the sliced strawberries on top of the filling in a slightly overlapping pattern.
8. Brush the egg wash lightly onto the borders and edges only.
9. Bake in the preheated oven for 15 to 17 minutes, or until the pastry is puffed and golden brown around the edges.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a plate. Serve warm or at room temperature.

Notes

These danishes are proof that you don’t need to be a pastry chef to make something that looks special.

A little puff pastry, a little cream cheese, some strawberries, and suddenly you’re that person who brings the cute baked goods.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Weekend breakfast: With coffee and zero plans.
• Brunch table: They look like I tried very hard.
• Valentine’s Day: Obviously.
• Afternoon snack: When sweet cravings show up.
• Dessert-for-breakfast energy: No apologies.
• With extra berries on the side: For balance.

Storage, Leftovers, and Next-Day Thoughts

• Room temp: Best eaten the same day.
• Fridge option: Store in an airtight container for up to 2 days.
• Reheat gently: A few minutes in the oven brings back the crisp.
• Microwave warning: Softens the pastry quickly.
• Freezing: Not ideal once baked.
• Next-day flavor: Still good, just less flaky.

FAQs (Real Questions People Actually Ask)

Can I use frozen strawberries?
Fresh works best. Frozen can release too much moisture.

Do I have to use food coloring?
No, it’s just for a pink tint.

Can I make them ahead?
You can prep and assemble, then bake fresh.

What if I don’t have a heart cutter?
Cut squares or circles. Still delicious.

Why didn’t my pastry puff?
It might have been too warm before baking.

Can I add more filling?
You can, but it may spill over.

Can I use low-fat cream cheese?
Yes, but the texture will be slightly softer.