Description
These delightful Cheese and Strawberry Heart Pastries are a perfect sweet treat featuring flaky puff pastry filled with a creamy mixture of cream cheese and strawberry jam, topped with fresh diced strawberries. Baked to a golden perfection, these charming heart-shaped pastries are dusted with powdered sugar for an elegant finish, ideal for sharing at brunch, holidays, or special occasions.
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
Wash and Garnish
- 1 large egg, whisked with 1 Tbsp water
- Powdered sugar, for dusting
Instructions
- Preheat and Thaw Pastry: Begin by thawing the puff pastry sheet according to the package directions. Halfway through thawing, preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
- Prepare Cream Cheese Mixture: In a small bowl, mix the softened cream cheese with strawberry jam and, if using, a drop of red food coloring or beet powder. Smooth out any lumps by pressing the mixture against the bowl with a spatula. Chill this mixture in the refrigerator or quickly in the freezer to keep it firm and manageable.
- Cut Pastry Shapes: Once the pastry is thawed, roll it out and use a 3-inch heart-shaped cookie cutter to cut out as many hearts as possible, positioning the cutter closely to minimize waste.
- Prepare Baking Sheet: Line a baking sheet with a silicone mat or parchment paper, then carefully transfer the cut hearts onto the sheet, spacing them about 1 1/2 inches apart to accommodate expansion during baking.
- Score Hearts: Using a sharp paring knife, lightly score a smaller heart inside each pastry heart about 1/3 inch from the edges, being careful not to cut through to the bottom; this creates a border to hold the filling.
- Fill Pastries: Spoon approximately 1 teaspoon of the cream cheese mixture into the center of each heart, gently spreading it toward the edges but leaving the border clear. Top this with the diced strawberries evenly, without covering the border.
- Brush Edges: Lightly brush the 1/3-inch border around each pastry with the egg and water wash to promote a golden, glossy finish once baked.
- Bake Pastries: Place the baking sheet in the preheated oven and bake for 14 to 15 minutes, or until the pastries puff up and turn a lovely golden brown around the edges.
- Cool and Serve: Remove the pastries from the oven and allow them to cool on a wire rack. Once cool, dust them with powdered sugar for a sweet touch. Serve the pastries the same day for optimal freshness and flavor.
Notes
- Make sure the cream cheese mixture is well chilled to prevent it from bleeding into the pastry during baking.
- Use very small diced strawberries to distribute the fruit evenly without weighing down the pastries.
- For a natural red tint, substitute red food coloring with beet powder.
- Serve pastries fresh; they are best enjoyed the day they are baked due to the puff pastry’s crispiness.
- Ensure spacing of pastries on the baking sheet to allow proper puffing and browning.
