Description
Delight in these charming Cheese and Strawberry Heart Pastries, perfect for a sweet breakfast, brunch, or dessert. Flaky puff pastry hearts are filled with a smooth blend of cream cheese and strawberry jam, topped with fresh diced strawberries, then baked to golden perfection and dusted with powdered sugar for an irresistible finish.
Ingredients
Scale
Puff Pastry
- 1 (8.6 oz) sheet puff pastry
Filling
- 2 oz cream cheese, softened
- 1 1/2 Tbsp strawberry jam
- 1 drop red food coloring (or beet powder), optional
- 2/3 cup very small diced strawberries
Egg Wash
- 1 large egg, whisked with 1 Tbsp water
Finishing
- Powdered sugar, for dusting
Instructions
- Preheat and Thaw Pastry: Start by thawing the puff pastry sheet according to the package instructions. Halfway through the thawing process, preheat your oven to 400°F (200°C) to ensure it reaches the perfect baking temperature.
- Prepare Cream Cheese Mixture: In a small bowl, combine the softened cream cheese, strawberry jam, and optional red food coloring. Use a rubber spatula to press the mixture against the bottom and sides of the bowl to remove lumps and achieve a smooth consistency. Chill the mixture in the refrigerator or flash chill in the freezer until ready to use so it is not runny.
- Cut Pastry Shapes: Once thawed, roll out the puff pastry sheet and use a 3-inch heart-shaped cookie cutter to cut out as many hearts as possible, placing the cutter close together to maximize usage.
- Prepare Baking Sheet: Line a baking sheet with a silicone liner or parchment paper. Transfer the puff pastry hearts onto the sheet, leaving about 1 1/2 inches of space between each one to allow for expansion during baking.
- Score Hearts: Using a sharp paring knife, lightly score a smaller heart shape inside each pastry heart about 1/3-inch from the edge. Be careful not to cut all the way through to the bottom, creating a border that will hold the filling.
- Fill Pastries: Spoon about 1 teaspoon of the cream cheese mixture into the center of each heart, spreading it outward but leaving the 1/3-inch border clear. Then evenly distribute the very small diced strawberries on top of the cream cheese filling without covering the border.
- Brush Edges: Lightly brush the 1/3-inch border of each pastry with the egg and water wash to help achieve a golden, glossy finish when baked.
- Bake Pastries: Place the baking sheet in the preheated oven and bake for 14 to 15 minutes or until the edges of the pastries turn golden brown and puff up beautifully.
- Cool and Serve: Remove from the oven and let the pastries cool on a wire rack. Once cooled, dust them with powdered sugar for a sweet finishing touch. Serve these pastries the same day they are prepared for the best freshness and flavor.
Notes
- Make sure the cream cheese mixture is well chilled before filling to prevent the puff pastry from becoming soggy.
- Use a sharp knife to score the pastries carefully without cutting through, to retain a border that holds the filling.
- Serve fresh on the same day for optimal texture and taste, as puff pastry can become less crisp over time.
- You can substitute fresh strawberries with other berries or fruit of your choice for variation.
- If you want a more intense red color, a drop of red food coloring can be added to the cream cheese mixture, or use natural beet powder for a natural alternative.
