Hy-Vee Recipes and Ideas

These Strawberry Cream Cheese Hand Pies are heart shaped with a heavenly cream cheese filling. An easy strawberry pastry recipe for Valentine’s Day or any occasion!

How adorable are these hand pies?

Bursting with sweet strawberry and tangy cream cheese filling, heart shaped hand pies taste even better than they look!

Most Valentine’s Day recipes focus on chocolates, cookies, cakes, and sweets, so I thought it might be fun to switch things up with a Valentine bake better suited to breakfast than dessert.

Inspired by my recipe for summer peach pastries, these puff pastry hearts with strawberry jam, mascarpone cream, and fresh thyme are perfect for a Valentine’s Day brunch. They’re reminiscent of the fruit-and-cheese danishes you often find on a pastry tray, but much, much better.

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Puff Pastry Hearts

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Puff Pastry Hearts

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Puff Pastry Hearts

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Strawberry Danish Hearts are the perfect breakfast pastry for Valentine’s Day! Using simple ingredients like cream cheese and fresh strawberries, you can bake strawberry cream cheese danishes with a flaky crust in this easy pastry recipe.

Want to win someone’s affection? Feed them pastries.

Preferably homemade pastries like these heart-shaped cheese danishes. This sweet treat tastes world’s better than anything store bought, and you won’t believe how easy they are to make!

a tray of heart-shaped strawberry and cream pastries on a table, with strawberries

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 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.

Servings and Ingredients

Large rimmed baking pan
Parchment paper
Cutting board
4½-in.-wide heart-shaped cookie cutter
Small bowl
Small cup

Preheat oven to 425 degrees. Line a large rimmed baking pan with parchment paper; set aside.
Unroll pastry dough on cutting board. Cut 8 pastry hearts using a 4-1/2-in.-wide heart-shaped cookie cutter. Place pastry hearts in prepared baking pan.
Score a heart-shaped indentation in the top of each pastry heart using a butter knife, scoring about 1/4-in. inside the outer edge and about halfway down into the dough. Brush pastry hearts with egg white. Bake for 13 to 15 minutes or until pastry is a light golden brown.
Immediately use the back of a small spoon to press down the indented area to create a heart-shaped well in each pastry heart. Transfer pastries to a wire cooling rack; cool completely.
Meanwhile, stir together yogurt, lemon zest and lemon juice in small bowl; set aside. Microwave honey and water in a small microwave-safe cup on HIGH for 20 to 30 seconds or until mixture is bubbly.
Spoon yogurt mixture into centers of pastries. Arrange sliced strawberries on top. Brush strawberries with honey mixture. Sprinkle with powdered sugar, if desired. Serve immediately.

Nutrition facts

Servings

180 Calories per serving

Amounts Per Serving

Total Fat: 7g
Cholesterol: 0mg
Sodium: 125mg
Total Carbohydrates: 23g
Protein: 5g

Daily Values

Jump to Recipe

Impress your loved ones with these scrumptious puff pastry hearts. Whipped vanilla cream and fresh strawberries are sandwiched between buttery puff pastry. So light, rich and fresh, they taste as good as anything you’d find in your favourite patisserie. The best bit? They are SO simple to make, just 5 ingredients needed and they’ll be ready in less than 30 minutes!

<img data-attachment-id="2809" data-permalink="https://www.boskitchen.com/puff-pastry-hearts-with-strawberries-and-cream/puffpastryhearts/" data-orig-file="https://i0.wp.com/www.boskitchen.com/wp-content/uploads/2023/02/puffpastryhearts.jpg?fit=1200%2C1500&ssl=1" data-orig-size="1200,1500" data-comments-opened="1" data-image-meta="{"aperture":"4.5","credit":"","camera":"Canon EOS 6D","caption":"","created_timestamp":"1676040963","copyright":"","focal_length":"50","iso":"250","shutter_speed":"0.01","title":"","orientation":"0"}" data-image-title="puffpastryhearts" data-image-description="

vegan puff pastry hearts

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If you’re looking for a super simple yet impressive and delicious dessert then these strawberry and cream filled puff pastry hearts are for you! There’s heart shaped treats a plenty at the minute and I’m here for it! Of course these would make the perfect gift for your valentine, but they’ll be sure to add the wow factor to any table, whatever the occasion.

I used dairy free whipping cream to fill these and it was SO good, I can’t believe how many incredible vegan alternatives there are in the supermarkets these days. I used Oatly whippable cream which comes in a 250ml carton, meaning you’ll have some left over for other things, my leftover whipped cream tastes amazing on top of coffee or hot chocolate. Naturally, I thought of strawberries immediately when I found the whipping cream but these pastry hearts would be just as delicious with raspberries, blackberries or fresh peaches! The puff pastry is one of those ‘accidentally vegan’ things, just check the packet to be sure.

Why you’re going to fall in love with these puff pastry hearts –

Only 5 ingredients needed
Ready in less than 30 minutes
A classic, delicious flavour of strawberries and cream
Light, creamy and fruity
Minimal effort, anybody can make these!

How to make them –

Begin by rolling out the puff pastry sheet. Roll it into a large rectangle then fold it in half, this will make it easier to slice the hearts in half once baked. Cut out heart shapes using a 4 inch cookie cutter and bake in the oven for 9-10 minutes until puffed up and golden. Remove from the oven and allow to cool before slicing in half.

Whip the dairy free whipping cream with vanilla extract until super thick. Pipe or spread onto half a puff pastry heart, top with fresh strawberries, another layer of whipped vanilla cream then top with the other half of the heart. Sprinkle with a generous dusting of icing sugar and serve, ta da! It really couldn’t be easier. Sometimes the easiest recipes are the most delicious too, right?

More about this recipe –

I managed to make about 8 hearts out of this recipe, which is a good job as half of them seemed to disappear almost immediately. Of course you can use any shape you like for this recipe if you don’t have a heart cookie cutter, but I recommend using one around 4 inches wide so you have enough room to stuff them with a suitable amount of cream and strawberries.

They’re best eaten immediately, but you can store them in the fridge for a couple of days if you’re lucky enough to have any left over. Just bear in mind that the pastry won’t be as crisp. Want to try a delicious main to enjoy before this pudding? Why not try my Tomato heart tart?

Let me know if you make these puff pastry hearts

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vegan puff pastry hearts

Fresh strawberries and whipped vanilla cream is sandwiched between buttery, flaky puff pastry hearts. A 5 ingredient recipe that tastes like it’s right off a patisserie counter

ready rolled puff pastry
vegan whipping cream

Preheat oven to 200*c and line a cookie sheet with baking paper.
Roll out puff pastry to a large rectangle and fold in half. Cut out as many hearts as you can using a 4 inch heart cookie cutter, I made about 8. Place the hearts on the cookie tray and bake in oven for 9-10 minutes, until puffed up and golden. Remove from the oven and allow to cool.
In a large bowl whip up vegan whipping cream with the vanilla extract with an electric whisk until thick.

dairyfree, easy, easy, dessert, simple, quick dessert

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Jump to Recipe

These strawberry turnovers with puff pastry are completely homemade, using a rough puff pastry and strawberry filling. The flaky puff pastry is super tender and light, and it’s coated in a pretty pink strawberry glaze.

You can use grocery store puff pastry sheets for extra easy strawberry turnovers, but homemade rough puff pastry isn’t hard to make and tastes even better!

Turnovers are little hand pies, made with a filling placed on pastry and then folded over and sealed.

You can have all sorts of fruits or berries in turnovers, and they make a delicious dessert or breakfast treat.

Try these apple and feijoa turnovers or cherry turnovers!

Jump to:

Homemade puff pastry

For this recipe, homemade puff pastry is 100% worth making.

It tastes delicious thanks to the copious amounts of butter in the dough. The dough is rolled and folded multiple times which creates layers. As it is baked, the water in the butter evaporates and pushes these layers up.

The trick to keeping it flaky is to have the butter cold. That way the heat of the oven can quickly evaporate the water. If the butter melts into the pastry while you’re rolling it, you won’t get the layers of dough.

This recipe uses a rough puff pastry dough, where chunks of butter are mixed into the dough and rolled out into many layers. There’s a little resting time, but not as much as traditional or inverse puff pastry. It can be made and ready to use within 3 hours!

The strawberry filling

The strawberry filling is very similar to this strawberry cupcake filling. It’s a chunky sauce, like a strawberry compote, full of pieces of frozen or fresh strawberries.

This ensures it’s nice and thick to hold inside the turnovers. Mix the strawberries with a little sugar, lemon juice, and salt to enhance the sweetness and flavor.

Ingredients

Find exact ingredient amounts in the recipe card at the bottom of this post. Here is a rundown of what you will need.

Pastry

Butter – unsalted butter. The block of butter doesn’t need to be fancy it just needs to have at least 80% butterfat which most supermarket butter does. You can also use salted butter too, though the salt in the main dough may need reducing. The butter content in this pastry is very high which means there are lots of layers of butter in the dough. This will achieve extra flaky pastry.
All-purpose flour
Salt – For flavor
Ice water – To bind the dough. Using icy cold water will keep the butter cold.
Vinegar – a little acid helps to create a more tender pastry by breaking down the gluten bonds in the dough. Substitute it for lemon juice if you have no vinegar. This vinegar helps keep the dough pliable when rolling without needing to rest in between folds.

Homemade strawberry filling

Strawberries – Roughly chopped strawberries or sliced strawberries if they’re big but they can be left as a whole strawberry if they’re small.
Sugar (or another sweetener) – Granulated sugar is used in this recipe but the sweetness can come from other sources too. Maple syrup, honey, stevia, or brown rice syrup can all be used. The amount of sugar can be lessened if your strawberries are very sweet or increased for tart strawberries.
Vanilla extract or paste
Lemon juice – Lemon juice enhances the strawberries’ natural flavor.
Salt – Just a pinch to balance the sweetness.
Cornstarch or arrowroot – To thicken the strawberry filling. If you’re wanting to freeze the strawberry cake filling, use arrowroot instead of cornstarch.

Strawberry glaze

Strawberries- A bit of the strawberry filling will be strained into syrup and used in the glaze.
Powdered sugar
Milk

You’ll also need an egg for the egg wash to brush the pastries before baking.

Method

The pastry

Begin by chopping the butter into 1inch cubes and placing them in the freezer for 5 minutes to ensure it’s nice and cold.

To a large bowl add the flour, sugar, and salt and mix them together. Add the cold cubes of butter to the flour.

Use a pastry cutter to roughly cut the butter into the flour, but not too small. A few very small cubes are fine but the rest can be left in fairly large chunks. If the butter is melting at any point, place the bowl in the refrigerator.

Pour the lemon juice or vinegar over the dough and add the ice-cold water. Drizzle it in slowly, atablespoon of water at a time. Use a spatula or your hands to combine it into a shaggy dough and add in enough water as needed but not too much. Add any extra water in slowly, a tablespoon at a time.

It should hold together easily when pressed but not be sticky. If the dough is super crumbly, add a bit more water. You don’t want it sticky though. Form the dough into a mound and let it chill in the fridge for 10 minutes. If your room temperature is very cold, you can begin rolling right away.

Laminating

On a floured work surface, roll the dough with a rolling pin into roughly a 5x10inch rectangle. You will see large chunks of butter in the dough. Dust off any excess flour from the top of the dough.

Fold the bottom third of the dough up to the middle, then fold the top third of the dough over top to make a pamphlet shape. That was Fold 1.

Turn the dough a quarter turn and roll it back out into a rectangle and repeat the folding. That was fold 2.

Repeat this process 4 more times so you do 6 folds in total. You can trim the edges of the dough to neaten them when folding to make the lamination more even. This isn’t vital though.

If you are making this on a cold day then there is no need for any fridge rest in between the rolling of the layers unless the butter is melting. In the summertime, the rough puff pastry will likely need a fridge rest in between every second fold to ensure the butter stays chilled.

After the last fold, wrap the dough up tightly in plastic wrap and place it in the fridge for a minimum of 2 hours or up to 24.

Note – The pictures below are of a triple batch of pastry dough, so there is a larger amount pictured.

The homemade strawberry filling

While the pastry is chilling, make the filling because this needs to be cooled down completely before being used. After the filling is cooked you’ll be taking 2 tablespoons which will be used for the glaze.

In a small bowl combine water and cornstarch and mix it into a slurry. Add it to a small saucepan along with chopped strawberries, sugar, lemon juice, and salt. Place the saucepan over medium-low heat and stir regularly as the mixture begins to warm up.

You can use a wooden spoon to mash the strawberries up a bit as they heat but not too much. You want a few chunks of strawberries in the sauce. As it gets hotter, start stirring continually to stop the cornstarch from prematurely cooking at the bottom of the saucepan.

Strawberry filling being cooked in a pan.

As the whole mixture comes to a boil it will thicken quickly and become jelly-like and lose its cloudy appearance. Let it boil, while stirring, for a full minute before taking it off the heat. It’s important the cornstarch is cooked through properly or else the filling can lose its thickness.

Syrup – Once cooked, take 2 tablespoons of the mixture and push this through a sieve to collect all the strawberry syrup. This syrup is what you’ll use for the glaze.

Let the remaining filling cool down to room temperature, then cover it and store it in the fridge until needed.

Assembling the pastries

Remove the dough from the fridge and place it on a lightly floured work surface. Roll it into a 12-inch square. Cut the dough vertically down the middle, then twice horizontally to make six 4×6 inch rectangles. A pizza cutter is very helpful for this.

Add a heaped tablespoon of filling on one half of each rectangle leaving a ½ inch border on the side where you’ve placed the filling. Brush a little border of water along the ½ inch edge of the pastry, then fold over the other half. Use a fork to crimp down the edges to seal them. They need to be well sealed or they will burst open in the oven.

Once all the turnovers have been assembled, place in them in the fridge to chill while the oven is heated.

Baking

Heat the oven to 400°F/205°C and line a large baking sheet with a piece of parchment paper.

Place the turnovers on the sheet. Whisk together the egg and water for the egg wash and use a pastry brush to brush it evenly over each turnover.

Use a sharp knife to create two little slits on the tops of the turnovers to allow the steam from the filling to escape.

Bake the turnovers for around 22 minutes until deep golden brown. Let them cool on a wire rack for 10 minutes before glazing.

Glaze

To make the glaze, in a medium bowl combine the powdered sugar, reserved strawberry sauce, and milk into a thick but pourable glaze. Drizzle it over the top of the turnover.

Storing

Leftover strawberry turnovers can be stored in an airtight container for up to 2 days, or refrigerated for up to 4 days. They can also be wrapped tightly and frozen for up to three months.

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