Description
These delightful Cheese and Strawberry Heart Pastries are perfect for a romantic breakfast or a sweet snack. Made with flaky puff pastry, creamy strawberry-flavored cream cheese filling, and topped with fresh diced strawberries, these pastries are both visually charming and deliciously satisfying. The golden, glossy finish achieved by brushing the edges with an egg wash makes them irresistible and perfect for sharing.
Ingredients
Scale
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: Thaw the puff pastry sheet according to its package instructions. While it’s halfway thawing, preheat your oven to 400°F (200°C) so it reaches the ideal baking temperature in time.
- 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 sides and bottom of the bowl to eliminate lumps and create a smooth, creamy mixture. Chill it in the refrigerator or flash chill in the freezer to keep it firm and not runny.
- Cut Pastry Shapes: Roll out the thawed puff pastry sheet on a lightly floured surface. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as possible, placing the cutter close together for minimal waste.
- Prepare Baking Sheet: Line a baking sheet with a silicone liner or parchment paper. Transfer the pastry hearts onto the baking sheet, leaving about 1 1/2 inches of space between each to allow room for puffing up during baking.
- Score Hearts: With a sharp paring knife, lightly score a smaller heart shape inside each pastry heart about 1/3-inch from the edge. Take care not to cut through the base, as this border will keep the filling contained.
- Fill Pastries: Spoon approximately 1 teaspoon of the cream cheese mixture into the center of each heart, spreading it gently toward the edges but leaving the 1/3-inch border clear. Then evenly sprinkle 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 heart with the egg and water wash to give them a beautiful 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 pastry edges are puffed and reached a golden brown color.
- Cool and Serve: Remove the pastries from the oven and transfer them to a wire rack to cool. Once cooled, dust with powdered sugar for a lovely finishing touch. Serve the pastries the same day for optimal freshness and flavor.
Notes
- For best results, use fresh strawberries that are very finely diced to ensure even distribution and easy biting.
- If you don’t have red food coloring, beet powder is a natural alternative to give a lovely pink hue to the cream cheese mixture.
- Be careful not to cut through the pastry when scoring the inner heart to keep the filling contained during baking.
- The puff pastry must be properly thawed before rolling and cutting to prevent cracking and ensure puffing.
- Serve the pastries on the same day they are made for the best texture and flavor.
