Strawberry and cream cheese puff pastry hearts are an easy, bakery-style dessert that look impressive but come together with minimal effort.
Flaky puff pastry is shaped into hearts, filled with lightly sweetened cream cheese, and topped with fresh strawberries for a simple yet elegant treat.
These puff pastry hearts are perfect for Valentine’s Day, bridal showers, baby showers, or anytime you want a dessert that feels special without a lot of prep.
With just a handful of ingredients, this recipe delivers crisp, golden pastry and a creamy, lightly sweet center every time.
What Are Strawberry and Cream Cheese Puff Pastry Hearts?
Strawberry and cream cheese puff pastry hearts are individual pastries made by using heart shaped cookie cutters to cut into puff pastry and filling it with a sweetened cream cheese mixture.
Fresh strawberries are added on top before baking, allowing the fruit to soften slightly while the pastry turns golden and flaky.
These pastries are similar to classic European cream cheese danishes, but shaped into hearts for a festive presentation.
The result is a dessert that’s crisp on the outside, creamy in the center, and lightly sweet without being overly rich.
WHAT INGREDIENTS DO I NEED TO MAKE STRAWBERRY AND CREAM CHEESE PUFF PASTRY HEARTS?
Puff pastry sheets – use all-butter puff pastry if possible, for the flakiest layers and best flavor.
Cream cheese – full-fat cream cheese creates a thick, creamy filling that holds its shape while baking. I prefer the block cream cheese.
All-purpose flour – helps stabilize the cream cheese filling so it bakes up smooth, not runny.
Powdered sugar – lightly sweetens the filling without overpowering the strawberries.
Milk – brushed along the edges to encourage even browning.
Fresh strawberries – adds natural sweetness and a bright, fresh finish.
Powdered sugar – for dusting after baking.
HOW TO MAKE STRAWBERRY AND CREAM CHEESE PUFF PASTRY HEARTS
Step 1 – Before starting recipe
Leave cream cheese out on the counter to bring to room temperature. Ensure puff pastry is thawed according to package instructions.
Step 2 – Prep ingredients
Wash and slice strawberries, set aside. Line two large baking trays with parchment paper. Unroll the puff pastry sheets onto a flat surface or cutting board, keeping the baking paper underneath. Preheat oven to 350 F.
Step 3 – Cut the heart shapes
Using a heart-shaped cookie cutter, cut hearts from the puff pastry and place them onto the prepared trays. Using a smaller heart cutter, gently press an indentation into the center of each pastry, being careful not to cut all the way through (this is outlining where the cream filling goes).
Step 3 – Make the cream cheese filling
In a bowl, mix together the softened cream cheese, flour, and granulated sugar until smooth and creamy. Transfer the mixture to a piping bag or ziplock bag and snip off the tip (or just use a spoon).
Step 4 – Fill and top
Pipe or spoon the cream cheese mixture into the center indentation of each heart. Top with a few sliced strawberries.
Step 5 – Brush and bake
Brush the exposed pastry edges with milk and lightly sprinkle with granulated sugar. Bake for 12–15 minutes, or until puffed, golden, and flaky.
Step 6 – Cool and serve
Allow the pastries to cool slightly, then finish with a dusting of powdered sugar before serving.
Tips for the Best Puff Pastry Hearts
- Keep puff pastry cold for the flakiest layers.
- Don’t cut all the way through when making the center indentation.
- Use block cream cheese, not spreadable varieties.
- Slice strawberries thin so they bake evenly.
- Bake until deeply golden for the best texture.
What to Serve With Puff Pastry Hearts
These strawberry and cream cheese puff pastry hearts pair beautifully with:
- Coffee or espresso
- Hot tea or herbal tea
- A glass of prosecco or champagne
- Fresh berries on the side
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS
Make ahead: Assemble the pastries up to 8 hours in advance and refrigerate until ready to bake.
Storage: Store baked pastries in an airtight container in the refrigerator for up to 2 days.
Freezing: Unbaked pastries can be frozen, then baked directly from frozen, adding a few extra minutes to the bake time.
RECOMMENDED TOOLS
RECIPE FAQ’S
Fresh strawberries are best. Frozen strawberries release too much moisture.
Yes. You can spoon the filling into the center of each pastry.
Flour helps the filling set so it stays creamy without spreading.
They’re best baked fresh, but can be assembled and refrigerated before baking.
Yes. Raspberries, blueberries, or thinly sliced peaches work well.
MORE RECIPES YOU’LL LOVE
If you try these strawberry and cream cheese puff pastry hearts, I’d love to hear how they turned out. Leave a comment or tag me on Instagram @spoonfulofsi I love seeing your creations!
Strawberry and Cream Cheese Puff Pastry Hearts
Ingredients
- 1-2 sheets puff pastry thawed according to package instructions
- 4 oz cream cheese softened
- 2 tbsp all-purpose flour
- 1.5 tbsp granulated sugar plus extra for sprinkling
- 4 tbsp milk
- fresh strawberries sliced
- powdered sugar for dusting on top
Instructions
Before starting recipe
- Leave cream cheese out on the counter to bring to room temperature. Ensure puff pastry is thawed according to package instructions.
Prep ingredients
- Wash and slice strawberries, set aside. Line two large baking trays with parchment paper. Unroll the puff pastry sheets onto a flat surface or cutting board, keeping the baking paper underneath.
- Preheat oven to 350 F.
Cut the heart shapes
- Using a heart-shaped cookie cutter, cut hearts from the puff pastry and place them onto the prepared trays. Using a smaller heart cutter, gently press an indentation into the center of each pastry, being careful not to cut all the way through (this is outlining where the cream filling goes).
Make the cream cheese filling
- In a bowl, mix together the softened cream cheese, flour, and granulated sugar until smooth and creamy. Transfer the mixture to a piping bag or ziplock bag.and snip off the ti (or just use a spoon).
Fill and top
- Pipe or spoon the cream cheese mixture into the center indentation of each heart. Top with a few sliced strawberries.
Brush and bake
- Brush the exposed pastry edges with milk and lightly sprinkle with granulated sugar. Bake for 12–15 minutes, or until puffed, golden, and flaky.
Cool and serve
- Allow the pastries to cool slightly, then finish with a dusting of powdered sugar before serving.
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