A flaky, heart-shaped Danish filled with sweet cream cheese and bright strawberries is an easy way to make any morning feel special. These Strawberry Cream Cheese Heart Danishes come together fast with store-bought puff pastry and a simple filling perfect for Valentine’s breakfasts, brunch guests, or an indulgent weekend bake. If you’re curious about the nuances between spreads and blocks, check this difference between cream cheese and cream cheese spread while you prep.
Why you’ll love these Strawberry Cream Cheese Heart Danishes
Light, impressive, and surprisingly quick, these danishes deliver bakery-style results without specialty equipment. The puff pastry puffs into crisp, buttery layers while the cream cheese filling stays tangy and smooth; diced strawberries add fresh brightness and texture. Ideal for brunch, a holiday treat, or a make-ahead coffee cake substitute.
I make these whenever I want a small, pretty pastry that feels special but takes under 30 minutes of active time.
Step-by-step overview
This recipe is mostly assembly: beat the filling until very smooth, roll and cut hearts from thawed puff pastry, fill and top with diced strawberries, then bake. Key technique moments are keeping the pastry cold while cutting and not overfilling each heart so the edges can seal and the layers rise. Expect 12–15 minutes in a very hot oven for flaky, golden results.
What you’ll need
- 1 sheet store-bought puff pastry, thawed
- 4 oz cream cheese, at room temperature
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- Red food coloring (optional)
- 1/2 cup diced strawberries
- 1 large egg
- 1 tbsp cold water
Ingredient tips and substitutions:
- Use full-fat cream cheese for the creamiest texture; for a lighter filling, try Neufchâtel.
- If you like savory spreads, consider trying a cucumber cream cheese spread another day for brunch boards.
- Choose strawberries that are ripe but firm, so they hold their shape when baked.
Step-by-step instructions
1- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, beat the room-temperature cream cheese with sugar and vanilla until completely smooth and lump-free; add a single drop of red food coloring for a rosy hue. Fold in half the diced strawberries, reserving the rest for topping.
3. Lightly flour a work surface and roll the thawed puff pastry into a 10×12-inch rectangle. Cut out hearts with a cutter; use a slightly smaller cutter to score a shallow inner border on each heart (don’t cut through).
4. Spoon 1–2 tablespoons of the cream cheese-strawberry mixture into the center of each heart, keeping it inside the scored border. Top each with a few reserved strawberry pieces. Mix the egg with 1 tablespoon of cold water and brush the pastry edges for color.
5. Bake for 12–15 minutes, watching for the pastry to puff and turn deep golden brown at the edges; the filling should be set with only a slight jiggle. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Optionally, dust with powdered sugar or drizzle a thin glaze.
Best ways to enjoy it
Serve warm or at room temperature. Plate a couple of danishes with a smear of Greek yogurt and a sprinkling of toasted almonds for crunch, or add a small bowl of maple syrup if you like extra sweetness. For drink pairings, try medium-roast coffee, chai, or a bright sparkling rosé for brunch. If you want a breakfast bowl on the side, these go surprisingly well with strawberry cheesecake overnight oats for a themed spread.
Storage and reheating tips
- At room temperature: leave baked danishes out no longer than 2 hours (cream cheese fillings should not sit at room temp longer for food safety).
- Refrigerator: store in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 6–8 minutes to refresh flakiness; ensure the center reaches about 165°F (74°C) if you’re reheating leftovers.
- Freezer: Once fully cooled, freeze in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 12–15 minutes, checking that the filling is warmed through.
- Food safety: discard if you notice off odors, excessive sogginess, or mold. Keep chilled below 40°F (4°C) when storing.
Pro chef tips
- Keep pastry cold: work quickly and return the sheet to the fridge between cuts. Cold layers give the best rise.
- Don’t overfill: too much filling releases moisture and prevents flaky separation; 1–2 tablespoons is ideal.
- Drain wet fruit: toss very juicy strawberries with a pinch of sugar and let them sit briefly, then drain to avoid a soggy center.
- Evenly browning: position the baking sheet in the center of the oven and rotate once if your oven has hot spots.
Creative twists
- Fruit swaps: Use blueberries or a spoonful of raspberry jam with the cream cheese for different flavors.
- Chocolate lovers: sprinkle mini chocolate chips into the filling or add a drizzle of melted chocolate after baking. Think of pairing with an extra creamy chocolate cheesecake for a dessert table.
- Vegan/dairy-free: choose a vegan puff pastry and vegan cream cheese; replace the egg wash with coconut milk thinned with a little maple syrup.
- Make them savory: omit sugar and strawberries, and add chives and smoked salmon for a brunch variation.
Common questions
Q: Can I use frozen strawberries?
A: Yes, thaw and drain them well, then pat dry to remove excess juice. Very watery berries can make the pastry soggy.
Q: Can I prep these ahead of time?
A: You can assemble and refrigerate unbaked danishes for up to 6 hours (keep covered). For longer storage, freeze assembled (unbaked) and bake from frozen, adding a few minutes to the bake time.
Q: What can I use instead of puff pastry?
A: Crescent dough or store-bought Danish dough will work, but yield a different texture. Puff pastry gives the flakiest, most layered result.
Q: How do I keep the bottoms crisp when reheating?
A: Reheat on a wire rack set over a baking sheet or directly on a preheated baking stone or sheet to restore crispness; avoid the microwave unless you plan to finish in the oven.
Q: Is there a dairy-free option?
A: Yes, use plant-based cream cheese and a vegan puff pastry. Substitute the egg wash with aquafaba or a milk alternative mixed with a touch of oil for color.
Enjoy baking these sweet little hearts—simple steps, big smiles.
Strawberry Cream Cheese Heart Danishes
Ingredients
Danish Ingredients
- 1 sheet store-bought puff pastry, thawed
- 4 oz cream cheese, at room temperature Use full-fat cream cheese for best texture.
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- 1/2 cup diced strawberries Choose ripe but firm strawberries.
- 1 large egg
- 1 tbsp cold water
- 1 drop red food coloring (optional) For a rosy hue if desired.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, beat the cream cheese with sugar and vanilla until smooth; add food coloring if desired. Fold in half of the diced strawberries.
- Lightly flour a work surface and roll out the puff pastry into a 10×12-inch rectangle. Cut out heart shapes and score a shallow inner border on each heart.
Assembly and Baking
- Spoon 1-2 tablespoons of the cream cheese-strawberry mixture into the center of each heart, keeping it inside the scored border. Top with reserved strawberries.
- Mix the egg with cold water and brush the edges of the pastry.
- Bake for 12-15 minutes until pastry puffs and turns golden brown; filling should be set with a slight jiggle.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
