Raspberry Cream Cheese Hearts

Raspberry Cream Cheese Hearts
Leah Maroney
Ratings
  • Total: 55 mins
  • Prep: 40 mins
  • Cook: 15 mins
  • Yield: 10 to 12 danishes (serves 5)
Nutritional Guidelines (per serving)
570 Calories
30g Fat
71g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10 to 12 danishes (serves 5)
Amount per serving
Calories 570
% Daily Value*
Total Fat 30g 38%
Saturated Fat 8g 38%
Cholesterol 65mg 22%
Sodium 216mg 9%
Total Carbohydrate 71g 26%
Dietary Fiber 20g 71%
Protein 10g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Raspberry and cream cheese are a sweet combination in these delicious little pastries. They are easy to whip together and make an impressive Valentine's Day breakfast! 

Puff pastry works the best for making these sweet little berry danishes, but if you are in a pinch and don't have time to defrost puff pastry -- or you just prefer the flavor of the crescent rolls -- you can use refrigerated crescent roll dough. It will puff up in a similar way, but it has a slightly different flavor. Just make sure the cream cheese is softened before combining it with the jam!

Ingredients

  • 1/2 cup raspberry jam
  • 4 ounces cream cheese (softened)
  • 1 sheet of frozen puff pastry
  • 1 egg (beaten well)
  • 10 to 12 fresh raspberries
  • 1 tablespoon whole milk
  • 1/2 cup powdered sugar

Steps to Make It

  1. Gather the ingredients.

  2. Thaw the frozen puff pastry sheet on your countertop. It should take around 30 minutes to thaw, but it may take up to an hour. Keep an eye on it and cover it with a very slightly damp towel if it feels like it is drying out. After the dough has thawed, preheat the oven to 400 F.

  3. Unfold and place the puff pastry on a sheet of parchment paper. Roll the dough into a larger rectangle. Use a medium sized heart shaped cookie cutter to cut out about 10 to 12 hearts, depending on the size of your cookie cutter and how thin you have rolled the dough. 

  4. Remove the excess dough, leaving just the hearts on the parchment paper.  

  5. Prick all of the hearts about three times with a fork. Place them on a fresh piece of parchment paper on a baking sheet. Make sure they are spread about one inch apart, as they will puff up. 

  6. Beat together the softened cream cheese and raspberry jam together in a small bowl. 

  7. Place about 1 tablespoon of the raspberry jam mixture into the center of the hearts. Leave about a 1/8-inch section around the edges of the mixture.

  8. Beat the egg until completely beaten. Brush the edges of the hearts with the jam with the egg wash. 

  9. Place one or two fresh raspberries over the center of the jam mixture. Bake on a center rack for about 15 minutes, depending on your oven. The edges should be a light golden brown. 

  10. Remove them from the oven and allow them to cool. While they are cooling prepare the glaze. 

  11. Whisk together the milk and powdered sugar. If it looks too thin, add a little more powdered sugar. 

  12. Drizzle the glaze over each cooled pastry and enjoy!