These chai danish hearts are irresistibly cute, delicious, and super easy to make! Using store-bought puff pastry and Bhakti’s Unsweetened Chai Concentrate, this recipe is perfect for beginner bakers looking to impress. 🙂
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❤️ Why You’ll Love This Recipe
- It’s great for beginners! The puff pastry is pre-made from the grocery store and the chai flavor comes from Bhakti’s Unsweetened Chai Concentrate!
- It’s light, flaky, and flavorful. The chai cream cheese filling is perfectly balanced—tart, smooth, and infused with a delightful blend of chai spices!
- It’s versatile. Feel free to omit the chai and add other flavors, like matcha powder, freeze dried strawberry powder or other spices.
Looking for more cream cheese desserts? Try my delicious strawberry matcha rolls.
Ingredients
To make spiced chai danishes from scratch, you’ll need the following ingredients:
- Store-bought puff pastry makes this recipe no-fuss and a breeze!
- The chai filling consists of block cream cheese, Bhakti’s Unsweetened Chai Concentrate, powdered sugar, egg yolk, and heavy cream. You can optionally add in a dash of vanilla extract and ground cinnamon.
- Bhakti’s Unsweetened Chai Concentrate makes this recipe a breeze—it’s super easy to incorporate, convenient, and delicious! The concentrate is made with fresh-pressed ginger and ethically-sourced ingredients that are packed with antioxidants and immune boosting benefits. Plus, the company is a certified B-Corp that supports women and girls globally, which I love!
- I recommend block cream cheese over tub cream cheese because the former is more stable. Tub cream cheese contains additives that will yield a more liquidy filling.
- Before baking, the puff pastry will be brushed with a beaten egg white and sprinkled with granulated sugar. You can also swap in turbinado sugar for coarser crystals.
- After baking, you can lightly dust the tops with more powdered sugar.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Use room temperature cream cheese! It is much easier to whip than cold cream cheese and leads to less clumping.
- Make sure the puff pastry is chilled. Cold puff pastry dough is easier to handle and results in a flakier texture. This is because the butter slowly melts in the oven and creates steam, lifting each puff pastry layer. If the warm pastry dough goes into the oven, the butter leaks out of the pastry, leading to a denser bake.
How to Make Cute Chai Danishes
Step 1: Whip together cream cheese until light and fluffy. Mix in heavy cream and Bhakti’s Unsweetened Chai Concentrate until combined.
Step 2: Mix in egg yolk and powdered sugar, just until combined. Overwhipping may lead to a liquidy mess!
Step 3: Using heart cookie cutters, cut out heart shapes from puff pastry sheet. Lightly score a smaller heart using another heart cutter or knife, about ¼-inch away from the edge. Use a fork to prick holes where the filling will go. This will help the pastry keep the inner heart shape in the oven as the outer border rises and the middle sinks.
Step 4: Lightly brush edges with a beaten egg white. Sprinkle edges with granulated sugar. Bake chai danishes at 350°F/177°C for 10-13 minutes, or until edges are a nice golden brown. Let cool on tray and lightly dust powdered sugar on top. Enjoy with a steamy cup of Bhakti Chai!
For full instructions, see the recipe card below.
“They’re so light and delicious!” – My mom
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Bhakti Chai Danish Hearts
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Equipment
- 1 large mixing bowl for mixing dough
- heart cookie cutters I used a large one and a slightly smaller one to score the middles
- fork
- Parchment Paper
Ingredients
Chai cream cheese filling:
- 8 ounces (93.75 g) cream cheese softened
- 3 tablespoons (2 g) heavy cream chilled
- 2 tablespoons (3 g) Bhakti's Unsweetened Chai Concentrate
- 1 egg yolk
- ½ cup powdered sugar
- vanilla paste or extract; optional
- ground cinnamon optional
Puff pastry:
- 2 (56.75 g) puff pastry sheets chilled
- 1 egg white beaten
- granulated sugar or turbinado sugar
For dusting:
Instructions
For the chai cream cheese filling:
- In a large bowl, use electric whisk to whip 8 ounces cream cheese on medium-low speed until light and fluffy, about 3-4 minutes.
- Mix in 3 tablespoons heavy cream and 2 tablespoons Bhakti's Unsweetened Chai Concentrate on medium speed until fully combined and slightly thickened, about 2-3 minutes.
- Whip in 1 egg yolk, ½ cup powdered sugar, vanilla (optional), and ground cinnamon until just combined. Make sure not to over whip or the mixture will become too liquidy.
Prep puff pastry hearts:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- Use larger heart-shaped cookie cutter to cut out shapes from 2 puff pastry sheets. Place about 2-3 inches apart on lined baking sheets.
- Lightly score a smaller heart using another heart cutter or knife, about ¼-inch away from the edge. See blog post for photo reference.
- Use a fork to prick holes in the inner heart. This will help the pastry keep the inner heart shapes in the oven as the outer border rises and the middle sinks.
- Spoon chai cream cheese filling into inner heart.
- Lightly brush edges with beaten 1 egg white, then sprinkle granulated sugar on edges.
- Bake for 10-13 minutes, or until edges are a nice golden brown. Cool on pan then lightly dust with powdered sugar.
- Enjoy!
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
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- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
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- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
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- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
Big thanks to Bhakti for sending me their delicious chai concentrate and sponsoring this recipe!
