Heart-Shaped Strawberries & Cream Puff Pastries (video)
These cute and easy heart-shaped pastries are perfect for Valentine’s Day, Mother’s Day, or just because. Strawberries and cream puff pastries are made with store-bought French pastry; a creamy, vanilla and cream cheese filling; plus, strawberry preserves on top. This easy pastry recipe is crispy, buttery, fluffy, fruity, and delicious! Perfect with a cup of tea or coffee!
Watch My Heart-Shaped Pastries Video
Watch my YouTube pastry video tutorial to see how I make these heart-shaped pastries at home. Want to stay up to date on the latest recipes? Make sure to subscribe to website email list and my YouTube channel and turn on notifications.
Ingredients for the Recipe
Here are the main ingredients you’ll need to make these heart-shaped pastries. Find the full list of ingredients in the printable recipe card below.
- Puff Pastry: I used store-bought puff pastry. This is usually sold in the freezer aisle right next to other desserts and ice cream. Thaw the pastry overnight in the refrigerator, or at room temperature for 1 hour.
- Cream Cheese: soften the cheese at room temperature for 1 hour.
- Strawberry Preserves: just about any type of fruit or berry preserves will work well. Some other great options are raspberry, blueberry, or apricot.
- Egg: for the egg wash. This will give the pastry a golden-brown finish on the top.
Supplies & Tools You’ll Need
Need some supplies to make these strawberry and cream pastries at home? Shop my Amazon Affiliate links for the items I use in my kitchen.
- Heart Cookie Cutter Set
- Wooden Rolling Pin
- Vanilla Bean Paste
- Aluminum Baking Sheets
- Silicon Pastry Brush
Preparing the Cream Cheese Filling
Start by preheating your oven to 350F. Line two, large baking sheets with parchment paper, or line them with silicon mats.
- For the filling, first soften the cheese at room temperature until it’s very soft. A few seconds in the microwave will also do the trick. Beat the cheese on medium speed for a few minutes until it’s completely smooth and clump free.
- Next, add in the vanilla extract or paste, salt, cream, and confectioner’s sugar. Mix again for a minute or two, until the filling is smooth.
- Transfer the filling into a disposable pastry bag or a zip-lock bag, then cut off a small part of the tip for piping.
How to Make Heart-Shaped Pastries
- Unwrap the thawed puff pastry and lightly flour your work surface. Use a rolling pin to flatten the pastry sheets and ensure they’re smooth.
- Select two sizes of heart-shaped cookie cutters – one larger and one smaller. Use the large cookie cutter first and make as many heart shaped cuts as possible.
- Next, use the smaller cutter and cut out a smaller heart center on just HALF of the large hearts. These will be the borders or frames. You can repeat this process and use concentrically smaller hearts to use up the leftover pastries.
- Transfer the large hearts onto your lined baking sheet. Using a pastry brush, brush the beaten egg around the edges; this will act as the glue.
- Gently set the heart frames/borders around the edges. Watch my video to see how this is done. Next, pipe a generous amount of the cream cheese filling into the center, then spread a bit of the preserves on top of the cheese.
- Brush the edges of the puff pastry with egg wash. If desired, use the scraps to make smaller hearts and garnish the pastries with those.
Baking & Storing Instructions
Bake the pastries at 350F for 18 to 20 minutes, or until they’re a rich, golden-brown color on the top. The pastries should become light and fluffy.
As they bake, they may lose their shape. Use a knife or spatula to gently shape them back into heart shapes as soon as you take them out of the oven. Allow the pastries to cool on the baking sheet for 10 minutes, then enjoy!
Have some leftovers? Keep the cooled pastries covered and at room temperature for up to 2 days.
More Recipes!
Enjoyed this quick and easy recipe for pastries? Check out some of my other recipes you’re sure to enjoy!
- Heart-Shaped Raspberry Sugar Cookies: these are so fun to make! Simple sugar cookies covered with my favorite raspberry buttercream and sprinkles.
- Heart-Shaped Vanilla Cake: another great option for Valentine’s Day. A delicate vanilla cake with strawberry filling and strawberry buttercream, shaped like a heart!
- Pistachio ‘Baklava’ Rolls: one of my favorites! Super easy pistachio honey rolls made with store-bought puff pastry. These taste like baklava but without the work!
- Strawberry Cream Puffs: easy, impressive, and so delicious! Learn how to make cream puffs filled with strawberry whipped cream.
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Heart-Shaped Strawberries & Cream Puff Pastries (video)
Ingredients
- 2 sheets French puff pastry, thawed
- flour, for dusting
- 12 oz cream cheese , softened
- 1 tsp vanilla extract, or paste
- pinch of salt
- 1/2 cup powdered sugar
- 3 tbsp heavy cream
- 1/2 cup strawberry preserves
- 1 large egg, well-beaten
Instructions
- Start by preheating your oven to 350F/177C. Line two, large baking sheets with parchment paper, or line them with silicon mats.
Preparing the Filling:
- For the filling, first soften the cheese at room temperature until it’s very soft. A few seconds in the microwave will also do the trick. Beat the cheese on medium speed for a few minutes until it’s completely smooth and clump free.
- Next, add in the vanilla extract or paste, salt, cream, and confectioner’s sugar. Mix again for a minute or two, until the filling is smooth.
- Transfer the filling into a disposable pastry bag or a zip-lock bag, then cut off a small part of the tip for piping.
Shaping the Pastries:
- Unwrap the thawed puff pastry and lightly flour your work surface. Use a rolling pin to flatten the pastry sheets and ensure it's smooth.
- Select two sizes of heart-shaped cookie cutters – one larger and one smaller. Use the large cookie cutter first and make as many heart shaped cuts as possible.
- Next, use the smaller cutter and cut out a smaller heart center on just HALF of the large hearts. These will be the borders or frames. You can repeat this process and use concentrically smaller hearts to use up the leftover pastries.
- Transfer the large hearts onto your lined baking sheet. Using a pastry brush, brush the beaten egg around the edges; this will act as the glue.
- Gently set the heart frames/borders around the edges. Watch my video to see how this is done. Next, pipe a generous amount of the cream cheese filling into the center, then spread a bit of the preserves on top of the cheese.
- Brush the edges of the puff pastry with egg wash. If desired, use the scraps to make smaller hearts and garnish the pastries with those.
Baking & Storing:
- Bake the pastries at 350F for 18 to 20 minutes, or until they’re a rich, golden-brown color on the top. The pastries should become light and fluffy.
- As they bake, they may lose their shape. Use a knife or spatula to gently shape them back into heart shapes as soon as you take them out of the oven. Allow the pastries to cool on the baking sheet for 10 minutes, then enjoy!
- Have some leftovers? Keep the cooled pastries covered and at room temperature for up to 2 days.
