Description
These Cheese and Strawberry Heart Pastries are delightful bite-sized treats perfect for special occasions or a sweet snack. Made with flaky puff pastry, a smooth cream cheese and strawberry jam filling, and topped with fresh diced strawberries, these pastries bake up golden and puffed, then are dusted with powdered sugar for an elegant finish.
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: Start by thawing the puff pastry sheet according to the package instructions. Halfway through the thawing process, preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking.
- 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 thoroughly blend and press the mixture against the bowl sides to remove lumps, achieving a smooth consistency. Chill in the refrigerator or flash chill in the freezer until firm but not runny.
- Cut Pastry Shapes: Once thawed, roll out the puff pastry sheet on a lightly floured surface. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as possible, positioning the cutter closely to maximize pastry use.
- Prepare Baking Sheet: Line a baking sheet with a silicone baking liner or parchment paper. Carefully transfer the cut puff pastry hearts onto the sheet, leaving about 1 1/2 inches between each to allow for expansion during baking.
- Score Hearts: With a sharp paring knife, lightly score a smaller heart inside each pastry heart about 1/3-inch from the edge. Do not cut through the bottom; this creates a border to contain the filling during baking.
- Fill Pastries: Spoon approximately 1 teaspoon of the cream cheese mixture into the center of each heart, spreading it gently outward but keeping the 1/3-inch border clear. Then evenly sprinkle the very small diced strawberries on top of the cream cheese without overlapping the border.
- Brush Edges: Lightly brush the exposed 1/3-inch border of each pastry heart with the egg wash to help create a shiny, golden finish once baked.
- Bake Pastries: Place the baking sheet in the preheated oven and bake for 14 to 15 minutes. Bake until the pastry edges are golden brown and the pastries have puffed up nicely.
- Cool and Serve: Remove the pastries from the oven and transfer to a wire rack to cool slightly. Once cooled, dust the pastries with powdered sugar for a delicate finishing touch. Serve these pastries the same day for optimal freshness and flavor.
Notes
- Make sure the cream cheese mixture is well chilled before filling to prevent the filling from becoming runny during baking.
- Use very small diced strawberries to avoid excess moisture in the filling.
- You can substitute red food coloring with natural beet powder for a natural pink hue.
- Store any leftovers in an airtight container at room temperature for up to 1 day; best enjoyed fresh.
- Ensure the puff pastry is fully thawed but still cold for easier cutting and handling.
