Strawberry and Cream Cheese Puff Pastry Hearts
Buttery puff pastry filled with sweetened cream cheese and fresh strawberries for a simple but beautiful bakery-style dessert.
Servings: 20 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.