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Strawberry Cream Cheese Pastries


Strawberry Cream Cheese Pastries

You’re going to fall head over heals for Emily Hutchinson's easy to make strawberry, cream cheese heart-shaped danishes.
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Strawberry Cream Cheese Pastries

Emily Hutchinson

Yield: Makes 18 pastries





2 cups diced strawberries

¼ cup granulated sugar



1 8oz block cream cheese, softened

¼ cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg yolk, reserve egg white for egg wash

2 Tablespoons strawberry jam

Pink food coloring gel

1 box of 2 puff pastries

Turbinado sugar for edges of pastry



3 Tablespoons unsalted butter, melted

1 ½ cups powdered sugar

1 teaspoon pure vanilla extract

2 Tablespoons heavy cream



1. Preheat oven to 400 degrees.

2. Dice strawberries to bite sized pieces and add sugar, set aside to macerate, this is the topping.

3. For filling, mix softened cream cheese, sugar, egg yolk and vanilla until it's nice and creamy. Add in strawberry jam and pink food coloring and mix again.

4. Take the puff pastry and properly dethaw according to box instructions. Take the puff pastry sheets and use a rolling pin to roll over a couple times to stretch it to fit your heart cookie cutter 9 times on each sheet. Take a heart cookie cutter and press it into the puff pastry. Place each heart on a parchment lined baking sheet and score each heart 1/3 to ½ inch off the crust. This will allow the edges to puff but keep the filling together. Don’t cut all the way through the puff pastry.

5. Brush each edge with the egg white and sprinkle with coarse sugar if desired. Add some filling to the center of each pastry.

6. Take a small spoonful of the macerated strawberries with juice drained and place them on top of the filling in the center of the pastry.

7. Bake pastries on the middle rack for 16-19 minutes, it may take a little longer depending on how hot your oven is but you want the sides to puff up and turn golden/medium brown. Allow the pastries to cool when done.

8. For the glaze, melt butter and add in powdered sugar, vanilla and heavy cream. This will be thick. When the pastries are cooled, pop the glaze into the microwave for 15-30 seconds so it’s a drizzle consistency. Drizzle glaze on each pastry and enjoy.


Xx Em


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