Description
Delight in these charming Strawberry Cream Cheese Heart Danishes, perfect for a festive breakfast or a sweet treat any time of day. Flaky puff pastry envelopes a luscious cream cheese filling sweetened with powdered sugar and vanilla, topped with a burst of strawberry jam and baked to golden perfection.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
Filling
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup strawberry jam
Finish
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the danishes.
- Prepare Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into heart shapes using a cookie cutter or knife for a romantic touch.
- Make Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Whisk together until the mixture is smooth and creamy.
- Assemble Danishes: Place a spoonful of the cream cheese mixture onto the center of each pastry heart, spreading slightly but keeping it contained.
- Add Strawberry Jam: Spoon about a teaspoon of strawberry jam over the cream cheese on each danish, adding a sweet and fruity layer.
- Apply Egg Wash: Brush the edges of each pastry heart with the beaten egg. This helps them get a beautiful golden brown and a glossy finish when baked.
- Bake: Bake the danishes in the preheated oven for 12-15 minutes, or until the puff pastry is puffed and golden brown.
- Cool and Serve: Remove the danishes from the oven and let them cool slightly before serving to allow the filling to set.
Notes
- Ensure puff pastry is fully thawed before rolling to avoid cracking.
- You can substitute strawberry jam with raspberry or apricot jam for different flavors.
- For extra shine, you can brush the tops with additional beaten egg before baking.
- Serve warm or at room temperature for best taste.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
