Description
Delight in these charming Cheese and Strawberry Heart Pastries, featuring flaky puff pastry filled with a smooth cream cheese and strawberry jam mixture, topped with fresh diced strawberries, then baked to golden perfection. Finished with a dusting of powdered sugar, these pastries make a perfect sweet treat for special occasions or an elegant snack.
Ingredients
Scale
Pastry
- 1 (8.6 oz) sheet puff pastry
Cream Cheese Filling
- 2 oz cream cheese, softened
- 1 1/2 Tbsp strawberry jam
- 1 drop red food coloring (or beet powder), optional
Topping and Finish
- 2/3 cup very small diced strawberries
- 1 large egg, whisked with 1 Tbsp water (egg wash)
- Powdered sugar, for dusting
Instructions
- Preheat and Thaw Pastry: Begin by thawing the puff pastry sheet according to the package instructions. Halfway through thawing, preheat your oven to 400°F (200°C) to ensure it reaches the ideal 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 bowl sides to remove lumps and create a smooth consistency. Chill in the refrigerator or briefly in the freezer to firm up the mixture.
- Cut Pastry Shapes: Once thawed, roll out the puff pastry sheet and use a 3-inch heart-shaped cookie cutter to cut as many heart shapes as possible, placing the cutter closely to minimize waste.
- Prepare Baking Sheet: Line a baking sheet with a silicone liner or parchment paper. Place the puff pastry hearts on the sheet, leaving about 1 1/2 inches of space between each to allow for expansion during baking.
- Score Hearts: Use a sharp paring knife to lightly score a smaller heart shape about 1/3-inch from the edge on each pastry, being careful not to cut all the way through. This creates a border to 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 small diced strawberries on top of the cream cheese without covering the border.
- Brush Edges: Lightly brush the 1/3-inch border of each pastry with the egg and water wash, which helps achieve a glossy, golden 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 turn golden brown and puff up beautifully.
- 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 sweet finishing touch. Serve the pastries the same day for best freshness and flavor.
Notes
- For best results, use very small diced strawberries so they balance well with the cream cheese filling without overflowing.
- The optional red food coloring or beet powder adds a nice pink hue to the cream cheese filling but can be omitted if preferred.
- Ensure the puff pastry is fully thawed but still cold; this helps it puff up perfectly during baking.
- Use a sharp paring knife for scoring the hearts to avoid cutting through the pastry entirely.
- These pastries are best enjoyed fresh on the day they are made to preserve flakiness and flavor.
