I love making these Strawberry Cream Cheese Heart Danishes when I want something that feels special but doesn’t take a lot of effort. They look bakery-worthy, taste rich and fruity, and are perfect for sharing with family or friends. I usually make them for brunch, Valentine’s Day, or anytime I want a sweet treat that feels homemade without being complicated.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients and store-bought puff pastry, which saves time while still giving amazing results. The creamy filling pairs perfectly with the sweet strawberries, and the heart shape makes them feel festive and thoughtful. I also like how easy they are to customize depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the danishes
1 sheet store-bought puff pastry, thawed
4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup strawberry preserves or strawberry pie filling
1 egg
1 tablespoon water
Optional topping
Powdered sugar for dusting or a simple glaze
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. I roll out the puff pastry slightly and cut it into squares, usually about 4 x 4 inches.
To make the cream cheese filling, I mix the softened cream cheese, sugar, and vanilla until smooth. I place a spoonful of this mixture in the center of each pastry square, then add a small spoonful of strawberry filling on top.
To form the heart shape, I cut two small slits at the top of each square and fold the pastry edges over the filling, shaping them into hearts. I whisk the egg with water and brush the edges of the pastry for a golden finish.
I bake the danishes for about 15–18 minutes, until they are puffed and golden brown. Once cooled slightly, I sometimes dust them with powdered sugar or drizzle a light glaze on top.
Servings And Timing
I usually get about 6 danishes from one sheet of puff pastry.
Prep time: 15 minutes
Bake time: 15–18 minutes
Total time: about 30–35 minutes
Variations
I like swapping the strawberry filling with raspberry, blueberry, or cherry preserves. Sometimes I add a few fresh sliced strawberries on top of the cream cheese for extra texture. When I want more sweetness, I drizzle a vanilla or lemon glaze over the cooled danishes.
Storage/Reheating
I store leftover danishes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 300°F for about 5–7 minutes. I avoid the microwave because it softens the pastry too much.
FAQs
Can I make these ahead of time?
I usually prepare them fresh, but I sometimes assemble them and refrigerate them for a few hours before baking.
Can I freeze the danishes?
I prefer freezing them after baking. I let them cool completely, then freeze for up to 1 month and reheat in the oven.
Do I need to sweeten the strawberries?
If I use strawberry preserves or pie filling, I don’t add extra sugar. Fresh strawberries may need a little sugar depending on their sweetness.
Can I use homemade pastry?
I can use homemade puff pastry, but I find store-bought works perfectly and saves time.
What glaze works best?
I like a simple glaze made with powdered sugar and a splash of milk or lemon juice.
Conclusion
I find these Strawberry Cream Cheese Heart Danishes to be the perfect balance of easy and impressive. They come together quickly, look beautiful, and taste like something from a bakery. Whenever I make them, they disappear fast, which always tells me the recipe is a keeper.
These Strawberry Cream Cheese Heart Danishes are a sweet, festive treat made with puff pastry, creamy filling, and fruity strawberry topping. They’re easy to make, bakery-worthy, and perfect for brunch, Valentine’s Day, or any special occasion.
Ingredients
1 sheet store-bought puff pastry, thawed
4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup strawberry preserves or strawberry pie filling
1 egg
1 tablespoon water
Powdered sugar for dusting or a simple glaze (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry slightly and cut into 4 x 4 inch squares.
In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
Add a spoonful of cream cheese mixture to the center of each pastry square, followed by a spoonful of strawberry filling.
Cut two small slits at the top of each square and fold the edges over the filling to form a heart shape.
Whisk the egg with water and brush the pastry edges for a golden finish.
Bake for 15–18 minutes until puffed and golden brown.
Let cool slightly and optionally dust with powdered sugar or drizzle with glaze.
Notes
Swap strawberry with raspberry, blueberry, or cherry preserves for variation.
Add fresh strawberry slices on top for extra texture.
Drizzle with lemon or vanilla glaze for extra sweetness.
Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.
Can be assembled ahead and refrigerated before baking.
