Ingredients
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, diced
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Lightly flour a surface and roll out the puff pastry to smooth folds. Cut into 4 to 5-inch squares.
- Score a smaller heart shape inside each square without cutting through, then lightly score a border around the edges.
- In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
- In another bowl, toss diced strawberries with cornstarch.
- Spread a spoonful of cream cheese mixture inside the scored heart area of each pastry.
- Top with a small amount of strawberry mixture.
- Brush the edges of the pastry with beaten egg.
- Place pastries on the baking sheet, leaving space between them.
- Bake for 15 to 18 minutes until puffed and golden brown.
- Remove from oven, cool slightly, and dust with powdered sugar if desired before serving.
Notes
- Thaw puff pastry fully before use for best results.
- Drain strawberries well if using frozen to avoid soggy pastry.
- Do not overfill to prevent leakage during baking.
- Add lemon zest to the cream cheese for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispness; avoid microwaving.
- You can substitute strawberries with other berries.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 danish
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
