Ingredients 

• 4 oz of cream cheese at room temperature

• 3 tbsp of sugar

• 1 egg yolk

• 1 tbsp of sour cream

• ½ tsp of vanilla extract

• 1 tsp of lemon zest

• 1 sheet of thawed puff pastry

• 1 egg (for egg wash)

• Diced or sliced strawberries (optional) 

• powdered sugar (optional)

Instructions

1. In a bowl, combine the cream cheese, sugar, egg yolk, sour cream, vanilla extract, and lemon zest and whisk until smooth.

2. Sprinkle some flour on your work surface and unfold the puff pastry. With a heart cookie cutter or knife, cut out large heart shapes. Afterwards, indent the middle of the  

3. large cut outs with a smaller cookie cutter or knife making sure not to press all the way through. Apply approximately 2 large spoonfuls of filling to the middle of the puff pastry cutouts. At this point, you will place your strawberries on top of the filling if desired.

4. Place danishes on a parchment-lined baking sheet and brush the borders with egg wash, made with 1 egg and about a tablespoon of either water or whole milk (whichever is preferred), and place in the fridge for 30 minutes while the oven preheats to 400 degrees.

5. Once the oven is preheated, bake your danishes for about 20 minutes or until the borders are golden brown. 

6. After the danishes are out, wait for them to cool before sprinkling powdered sugar then enjoy!

The recipe makes approximately 4-6 danishes depending on the size of the cookie cutter and takes about an hour from start to finish. For a faster result simply skip the 30 minute fridge wait time in step 4 although I recommend letting the filling chill while starting on step 3 of the process!