Ingredients
— The Pastry —
1 package (17.3 oz / 2 sheets) frozen puff pastry, thawed
1 large egg + 1 tablespoon water (for egg wash)
Coarse sugar (turbinado), for sprinkling on edges (optional)
— The Cream Cheese Filling —
8 oz (225g) cream cheese, softened to room temperature
1/3 cup powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional, for brightness)
— The Topping —
1 cup fresh strawberries, sliced (or cut into heart shapes)
2 tablespoons strawberry jam or apricot preserves (for glaze)
Powdered sugar, for dusting
Instructions
1. **Thaw Pastry:** Remove the puff pastry from the freezer and let it thaw on the counter for about 30-40 minutes until pliable but still cold.
2. **Preheat:** Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
3. **Make Filling:** In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy. Set aside.
4. **Cut Hearts:** Unfold the pastry sheets on a lightly floured surface. Use a large heart-shaped cookie cutter (about 3-4 inches) to cut out hearts. You should get about 8-10 hearts depending on the size.
5. **Score Borders:** Using a smaller heart cutter or a sharp paring knife, lightly score a smaller heart about ½ inch inside the edge of each pastry heart. **Note:** Do not cut all the way through the dough! This score line creates a border that will puff up around the filling.
6. **Dock Centers:** Prick the center area (inside the scored line) several times with a fork. This prevents the center from rising too much, creating a nice well for the cheesecake.
7. **Assemble:** Spread about 1 tablespoon of the cream cheese mixture into the center of each heart. Top with sliced strawberries.
8. **Egg Wash:** Whisk the egg and water together. Brush the exposed pastry borders with the egg wash. Sprinkle coarse sugar on the edges if desired.
9. **Bake:** Bake for 15–18 minutes, or until the pastry is puffed and deep golden brown.
10. **Glaze & Serve:** While warm, microwave the jam for 15 seconds until runny and brush lightly over the strawberries for a shiny finish. Dust with powdered sugar right before serving.
Notes
Cold Dough is Key: Puff pastry works best when it is cold. If the dough gets too warm and sticky while you are working, pop the baking sheet in the fridge for 10 minutes before baking to ensure maximum puff.
Filling Variations: You can swap the strawberries for raspberries, blueberries, or even a dollop of Nutella under the fruit.
Leftovers: These are best eaten fresh on the day they are made. If you have leftovers, store them in an airtight container in the fridge and reheat in a toaster oven for a few minutes to crisp up the pastry.
No Cutter? If you don’t have a heart-shaped cutter, you can cut the dough into squares and fold the corners in slightly to make an octagon shape, or just make simple square danishes.
- Prep Time: 20
- Cook Time: 15
- Category: Breakfast
- Method: Bake
- Cuisine: French-Inspired
- Diet: Vegetarian