Ingredients:

  • 3 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar (for dough)
  • 2 1/4 teaspoons Instant Dry Yeast
  • 1 teaspoon Fine Sea Salt
  • 3/4 cup Whole Milk (lukewarm)
  • 1 Large Egg (lightly beaten)
  • 6 tablespoons Unsalted Butter (cold, cubed, for dough)
  • 1/2 cup Unsalted Butter (very cold, flattened, for lamination)
  • 8 ounces Cream Cheese (full-fat, softened)
  • 1/4 cup Granulated Sugar (for filling)
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh Strawberries (hulled & diced small)
  • 1/2 teaspoon Lemon Zest
  • 1 Large Egg Yolk (for wash)
  • 1 teaspoon Water (for wash)
  • 1 cup Powdered (Icing) Sugar (for glaze)
  • 2 tablespoons Lemon Juice or Milk (for glaze)

Instructions:

  1. Activate Yeast: Gently combine lukewarm milk, instant yeast, and a pinch of sugar; let stand until foamy (about 5-10 minutes).
  2. Mix Dough: In a stand mixer, whisk dry ingredients. Add the yeast mixture and the beaten egg. Mix until a shaggy dough forms. Add the 6 Tbsp cold butter cubes gradually and mix just until combined into a soft ball. Do not over-knead.
  3. First Rest & Lamination Block: Form dough into a disc, wrap tightly, and chill for 30 minutes. Meanwhile, shape the 1/2 cup cold butter into a 4x4 inch square using parchment paper and chill until firm.
  4. Lamination Fold 1: Roll the dough into a rectangle roughly double the size of the butter block. Place the butter block on the bottom two-thirds of the dough. Fold the top third down, then fold the bottom third up over that (like a business letter). Chill for 45 minutes.
  5. Lamination Folds 2 & 3: Repeat the rolling (turning the dough 90 degrees before each roll) and folding process twice more, ensuring a 30-minute chill between each turn.
  6. Final Rest & Proof: After the final chill, roll the dough to about 1/4 inch thickness. Cut out heart shapes (3.5 to 4 inches). Place on a lined baking sheet, cover loosely, and let proof (rise) in a warm spot for 45–60 minutes until puffy.
  7. Prepare Filling: While dough proofs, beat cream cheese, sugar, vanilla, and lemon zest until smooth. Gently fold in the diced strawberries.
  8. Assemble: Preheat oven to 375°F (190°C). Brush the proofed hearts with an egg wash made from the yolk and 1 tsp water. Spoon a generous dollop of filling onto the centre of each heart, leaving a small border.
  9. Bake: Bake for 18–20 minutes until golden brown and the filling is set. Let cool slightly on the tray before transferring to a wire rack.
  10. Glaze: Whisk powdered sugar with enough lemon juice or milk to form a thick but drizzly consistency. Drizzle generously over the cooled pastries.