Ingredients
Equipment
Method
- Step 1: Thaw the puff pastry sheet according to package instructions, about 30-40 minutes at room temperature. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, beat cream cheese with sugar and vanilla extract until smooth. Add a drop of red food coloring if desired, then gently fold in half of the diced strawberries. Set aside the rest for topping.
- Step 3: Lightly flour your work surface and unfold the puff pastry sheet. Use a rolling pin to smooth out any creases without stretching the dough too thin.
- Step 4: Using a 3-4 inch heart-shaped cookie cutter, cut as many hearts as possible from the sheet (about 4). If no cutter is available, carefully cut heart shapes freehand with a knife.
- Step 5: Create a filling border by pressing a smaller heart cutter inside each large heart or scoring about 1/2 inch from the edges without cutting through. This will help the edges puff and frame the filling.
- Step 6: Spoon or pipe 1-2 tablespoons of the cream cheese mixture into the center of each heart, staying inside the border. Top with remaining diced strawberries.
- Step 7: Whisk the egg with cold water to make an egg wash. Lightly brush the exposed pastry edges, avoiding the filling for a golden shine.
- Step 8: Place the baking sheet on the middle oven rack and bake for 12-15 minutes until puffed and golden and filling is set. Rotate the pan halfway through baking for even cooking.
- Step 9: Let danishes cool on the pan for a few minutes, then transfer to a wire rack. Optionally dust with powdered sugar or drizzle with a simple glaze made from powdered sugar mixed with milk once cooled.
Notes
You can substitute crescent roll dough for puff pastry for a softer texture. Try different berries or add lemon zest for a fresh twist. Store cooled danishes in an airtight container up to 2 days at room temperature or 4 days refrigerated. Reheat gently before serving.