These tasty Strawberry Danish Hearts are like little bites of happiness! With flaky pastry and sweet strawberry filling, they’re perfect for breakfast or a sweet treat.
You might find yourself munching on more than one, and who could blame you? I love them fresh out of the oven—just watch out for that piping hot filling! 😋
Key Ingredients & Substitutions
Puff Pastry: This is the star of the show! I recommend using frozen puff pastry for its flakiness and ease. If you can’t find it, you could substitute with a pie crust, but the texture will change a bit.
Fresh Strawberries: Fresh is best for flavor! If they’re not in season, frozen strawberries will work, but make sure to thaw and drain them to avoid excess moisture.
Sugar: Granulated sugar adds sweetness to the filling. If you’re looking for a healthier option, try coconut sugar or honey, but adjust the quantity as needed since they can have different sweetness levels.
Lemon Juice: This brightens the strawberry flavor. If you don’t have fresh lemons, bottled lemon juice is a fine substitute. You can also use a bit of apple cider vinegar or white vinegar in a pinch.
How Do I Seal Puff Pastry for Perfect Hearts?
Sealing the pastry properly is key to keep the filling inside! Here’s how to do it right:
- After placing the filling on the pastry hearts, moisten the edges with water—it acts like glue.
- Press the edges firmly with your fingers or use a fork to create a decorative seal. This keeps the fruit from leaking out while baking.
- Make sure there’s a good border around the filling to give it space to puff up without spilling!
How to Make Strawberry Danish Hearts
Ingredients You’ll Need:
For the Pastry:
- 1 sheet puff pastry (thawed if frozen)
For the Strawberry Filling:
- 1 cup fresh strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract (optional)
For the Egg Wash:
- 1 egg
- 1 tablespoon water
For Serving:
- Powdered sugar for dusting
Time Needed:
This recipe will take about 10 minutes to prepare and around 15-18 minutes to bake. Overall, you should plan for about 30-35 minutes from start to finish, plus a bit of cooling time before serving!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
First, preheat your oven to 400°F (200°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the Strawberry Filling:
In a medium bowl, mix together the chopped strawberries, granulated sugar, lemon juice, cornstarch, and vanilla extract if you’re using it. Gently stir everything together until the strawberries are evenly coated and set the mixture aside for a moment.
3. Roll Out and Cut the Puff Pastry:
On a lightly floured surface, roll out your puff pastry sheet to ensure it’s nice and smooth. Using a heart-shaped cookie cutter, cut out about 8 hearts. You’ll want an even number because they will be stacked!
4. Assemble the Danish Hearts:
Take half of the heart cutouts and place them on the prepared baking sheet. Spoon a small amount of your strawberry mixture into the center of each heart. Be sure to leave a little space around the edges so the filling doesn’t spill out.
5. Seal the Hearts:
Lightly moisten the edges of the hearts with a little water—this will help to seal them. Take the other half of the heart cutouts and place them on top of the filled hearts. Press the edges firmly together with a fork or your fingers to seal them well.
6. Apply the Egg Wash:
In a small bowl, beat the egg with a tablespoon of water to create an egg wash. With a pastry brush, gently brush the tops of the Danish hearts with the egg wash for a beautiful golden finish.
7. Bake the Danish Hearts:
Pop your baking sheet into the preheated oven and bake for about 15-18 minutes, or until the pastry is puffed and golden brown. Keep an eye on them to make sure they don’t over-bake!
8. Cool and Serve:
Once baked, remove the Danish hearts from the oven and let them cool slightly on a wire rack. Just before serving, dust them with powdered sugar for a lovely finishing touch.
Enjoy these delightful strawberry-filled pastries warm or at room temperature! They’re sure to be a hit!
Can I Use Different Fruits Instead of Strawberries?
Absolutely! You can substitute strawberries with other fruits like raspberries, blueberries, or even peaches. Just make sure to adjust the sugar based on the sweetness of the fruit you’re using.
How Do I Store Leftover Danish Hearts?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 5-10 minutes to refresh their crispness.
Can I Make These Danish Hearts in Advance?
Yes, you can prepare the strawberry filling and cut out the pastry hearts a few hours in advance. Just keep them covered in the fridge until you’re ready to assemble and bake them.
What If My Puff Pastry Is Too Sticky to Work With?
If your puff pastry feels sticky, try rolling it out on a lightly floured surface or chilling it in the fridge for 10-15 minutes. This will make it easier to cut and handle!
