Ingredients
Equipment
Method
- Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a bowl, beat together cream cheese, sugar, and vanilla extract until smooth. Add red food coloring if desired. Fold in half of the diced strawberries.
- Step 3: Lightly flour a work surface and unfold thawed puff pastry. Roll out gently to smooth creases and slightly enlarge it. Use a 3–4 inch heart-shaped cookie cutter to cut out about 4 hearts.
- Step 4: Use a smaller heart cutter or a knife to create a ½-inch border inside each heart without cutting through completely.
- Step 5: Spoon or pipe 1 to 2 tablespoons of the cream cheese mixture into the center of each heart. Sprinkle remaining diced strawberries on top.
- Step 6: Whisk the egg and cold water together to make an egg wash. Lightly brush the edges of each heart with the egg wash.
- Step 7: Bake on the middle oven rack for 12 to 15 minutes until golden brown and puffed. Rotate pan halfway if needed.
- Step 8: Let cool on the baking sheet for a few minutes before transferring to a wire rack. Optionally dust with powdered sugar or drizzle glaze made from powdered sugar and milk.
Notes
Use crescent roll dough as a softer substitute. Try different fruits like blueberries or peaches. Store danishes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Freeze unbaked danishes and bake from frozen adding a few minutes to baking time.