Ingredients

The following ingredients have 4 Servings
  • 1 (8.6 oz) sheet puff pastry
  • 2 oz cream cheese, (softened)
  • 1 1/2 Tbsp strawberry jam
  • 1 drop red food coloring ((or use beet powder) optional)
  • 2/3 cup very small diced strawberries
  • 1 large egg (whisked with 1 Tbsp water)
  • Powdered sugar, (for dusting)

Instruction

  • Thaw puff pastry according to directions on package and halfway through thawing preheat oven to 400 degrees. 
  • While puff pastry is thawing, in a small bowl and using a rubber spatula, mix together cream cheese, jam and food coloring while pressing mixture along bottom and sides of bowl to smooth large lumps. 
  • Transfer to refrigerator until ready to use (so it's not runny, you can flash chill in freezer if you prepared this near the end of the pastry thawing).
  • Cut pastry into heart shapes using a 3-inch heart-shaped cookie cutter (space them as close together as possible so you can get as many as you can out of the sheet). 
  • Transfer hearts to a baking sheet lined with a silicone liner or parchment paper, spacing 1 1/2-inches apart. 
  • Using a sharp pairing knife, lightly score a heart inside of each cut-out heart coming about 1/3-inch from the edge, without cutting entirely through bottom of the dough. 
  • Add 1 tsp of the cream cheese mixture to center of each heart then spread outward without covering the 1/3-inch edge. 
  • Add strawberries over cream cheese layer, again without covering the edge. Using your fingertip brush the 1/3-inch edge with egg/water mixture. 
  • Bake in preheated oven 14 - 15 minutes until edges are golden brown. Let cool on a wire rack then dust with powdered sugar. Serve the day they are prepared.