There’s something so charming about a recipe that looks fancy but comes together with minimal effort. These puff pastry hearts filled with cream cheese and strawberries are exactly that—light, crispy, and perfectly sweet. They’re the kind of treat that feels right at home on a Valentine’s table, a spring brunch, or even as a little weekend baking project.
I still remember the first time I made these: the smell of buttery pastry filling the kitchen while the strawberries softened into a juicy layer on top—it was impossible to wait until they cooled. The best part? They’re as fun to make as they are to eat.
Why You’ll Love This Recipe
- Minimal ingredients, maximum payoff: All you need is one sheet of puff pastry and a few pantry staples.
- Quick baking time: In under 20 minutes, you’ll have golden, flaky pastries ready to serve.
- Customizable: You can swap the strawberries for raspberries, blueberries, or even peaches.
Ingredients You’ll Need
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened to room temperature
- 2 tablespoons white sugar
- ½ teaspoon vanilla extract
- A few drops of red food coloring (optional, just for fun)
- ½ cup fresh strawberries, chopped
- 1 large egg
- 1 tablespoon cold water
Tip: If your puff pastry comes folded, make sure to unfold it gently once thawed so it doesn’t crack.
Step-by-Step Instructions
- Preheat the oven
Set your oven to 200°C (about 400°F) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier. - Make the filling
In a small bowl, mix the cream cheese, sugar, vanilla, and food coloring if you’re using it. You’ll want this smooth and spreadable—like frosting. - Cut the pastry
Roll out your puff pastry and use a heart-shaped cutter to cut about 7–9 hearts. If you don’t have a cutter, you can freehand a heart with a knife—rustic charm works just as well. - Score the edges
With a smaller cutter or a knife, lightly score an inner border on each heart. Be careful not to cut all the way through. This creates a little “frame” that helps the pastry puff up while keeping the filling in place. - Fill and top
Place your pastry hearts on the baking tray. Spread a spoonful of cream cheese mixture inside the border and top with chopped strawberries. - Egg wash
Beat the egg with the tablespoon of water, then brush the mixture around the pastry edges. This gives them that beautiful golden finish. - Bake
Slide the tray into the oven for 15–17 minutes, or until the pastries are puffed and golden brown. - Cool and serve
Let them rest for about 5 minutes before serving. They’re delicious warm but also lovely at room temperature.
Tips for Success
- If your strawberries are very juicy, pat them dry with a paper towel before adding them so they don’t make the pastry soggy.
- For an extra special touch, dust the pastries with powdered sugar right before serving.
- Want a savory twist? Swap the strawberries for caramelized onions and the cream cheese for herbed cheese.
Serving & Storage
These pastries are best eaten the day they’re made since puff pastry loses its crispness over time. If you do have leftovers, store them in an airtight container at room temperature for up to 1 day and reheat in the oven to refresh the crunch.
Final Thoughts
Puff pastries with cream cheese and strawberries are proof that you don’t need complicated recipes to impress. They’re light, flaky, fruity, and just the right amount of sweet. Whether you make them for a holiday, a gathering, or simply to treat yourself, they’ll always bring a smile.