Strawberry Cream Cheese Heart Pastries
Posted April 27, 2023 by: Admin
These Strawberry Cream Cheese Heart Cakes are the perfect sweet treats for my lovelies!
Speaking of the filling, it’s a simple mixture of cream cheese, sugar, strawberry jam, and vanilla extract. Simply place a tablespoon in the center of each heart-shaped opening and add a few strawberry slices on top.
Then give the hearts a good coating of beaten egg and bake until golden. A drizzle of basic icing sugar (powdered sugar mixed with cream) finishes them off. The finished cakes are light, tender and sweet – everything a heart should be.
Recipe Notes:
Storage Instructions:
These Strawberry Cream Cheese Hearts are best enjoyed fresh the same day they are made. However, you can store them in an airtight container in your fridge for up to 3 days. They may lose their fresh flavor the longer they are stored in the refrigerator. I don’t recommend freezing them, they don’t keep their fluffy, fresh texture when frozen.
Should they be served hot or cold?
These Strawberry Cream Cheese Hearts are best enjoyed fresh out of the oven, warm or at room temperature.
What substitutions can I make?
You can substitute other berries like raspberries or blueberries for the strawberries.
You can substitute the strawberry gelatin for raspberry gelatin.
You can substitute heavy cream for whole milk.
Can I make this ahead of time and freeze it?
I do not recommend freezing these Strawberry Cream Cheese Hearts. They tend to lose their fresh texture and flavor when frozen and thawed.
My puff pastry did not puff, what did I do wrong?
The key to helping puff pastry patties rise is to keep them cold. Be sure to follow the instructions on the puff pastry package for thawing and storing before making these Strawberry Cream Cheese Hearts. Most puff pastry should not be left out of the refrigerator for more than 20 minutes at a time.
Strawberry Cream Cheese Heart Cakes
- Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper. Lay puff pastry sheets on a flat surface and use a large heart cookie cutter to cut 6 heart shapes from each sheet.
- Using a smaller heart cookie cutter, cut a small heart from the center of 6 of the larger puff pastry hearts to create a heart outline.
- Place the heart outlines on top of the filled hearts and place in the refrigerator while you make the filling.
- In a large bowl, using an electric mixer, beat softened cream cheese, granulated sugar, strawberry gelatin, and vanilla extract until smooth.
- Remove the puff pastry hearts from the refrigerator and place 2-3 tablespoons of the cream cheese mixture in the center of each heart. Do not spread the cream cheese mixture, it will melt to the outside once baked.
- Slice the strawberries and place 1-3 strawberry slices on top of the cream cheese mixture in each of the flaky hearts, do not press them into the cream cheese.
- In a small bowl, whisk together the egg and water to create an egg shake. Using a pastry brush, brush the beaten egg onto each puff pastry. Make sure not to brush the beaten egg over the cream cheese center, just brush it over the exposed phyllo crust.
- Bake for 15 minutes, or until the puff pastry has puffed up and is golden.
- Once baked, set them aside to cool slightly while you make the frosting.
- In a small bowl, combine the powdered sugar with the heavy cream until well blended. You can add more sugar or cream to achieve your desired consistency. Drizzle the frosting over the hearts using a spoon or piping bag.
- Serve warm or at room temperature.
Strawberry Cream Cheese Heart Cakes
I love baking special treats for Valentine’s Day. These Strawberry Cream Cheese Heart Cakes are the perfect sweet treats for my lovelies!
Preparation time: fifteen minutes
Time to cook: fifteen minutes
Total Time: 30 minutes
It serves:6
Hover over the “services” value to reveal the recipe scaler
Ingredients
- 2 frozen puff pastry sheets thawed
- 6 ounces cream cheese smoothing
- 1/4 cup granulated sugar
- 3 tablespoons strawberry jelly
- 1 teaspoon vanilla extract
- 5 fresh strawberries
- 1 egg
- 1 tablespoon water
- 1/4 cup powdered sugar
- 1/2 cup thick cream
Instructions
- Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Lay puff pastry sheets on a flat surface and use a large heart cookie cutter to cut 6 heart shapes from each sheet.
- Using a smaller heart cookie cutter, cut a small heart from the center of 6 of the larger puff pastry hearts to create a heart outline.
- Place the heart outlines on top of the filled hearts and place in the refrigerator while you make the filling.
- In a large bowl, using an electric mixer, beat softened cream cheese, granulated sugar, strawberry gelatin, and vanilla extract until smooth.
- Remove the puff pastry hearts from the refrigerator and place 2-3 tablespoons of the cream cheese mixture in the center of each heart. Do not spread the cream cheese mixture, it will melt to the outside once baked.
- Slice the strawberries and place 1-3 strawberry slices on top of the cream cheese mixture in each of the flaky hearts, do not press them into the cream cheese.
- In a small bowl, whisk together the egg and water to create an egg shake. Using a pastry brush, brush the beaten egg onto each puff pastry. Make sure not to brush the beaten egg over the cream cheese center, just brush it over the exposed phyllo crust.
- Bake for 15 minutes, or until the puff pastry has puffed up and is golden.
- Once baked, set them aside to cool slightly while you make the frosting.
- In a small bowl, combine the powdered sugar with the heavy cream until well blended. You can add more sugar or cream to achieve your desired consistency. Drizzle the frosting over the hearts using a spoon or piping bag.
- Serve warm or at room temperature.
Nutritional information:
Calories: 390kcal (twenty%)Carbohydrates: 41gram (14%)Protein: 10gram (twenty%)Fat: 33gram (51%)Saturated fat: 10gram (fifty%)Polyunsaturated fat: 5grammonosaturated fat: twenty-onegramTrans fat: 0.003gramCholesterol: 69milligrams (23%)Sodium: 326milligrams (14%)Potassium: 174milligrams (5%)Fiber: 2gram (8%)Sugar: twenty-onegram (23%)Vitamin A: 495UI (10%)Vitamin C: 7milligrams (8%)Calcium: 72milligrams (7%)Iron: 2milligrams (eleven%)
