Bhakti Chai Danish Hearts

Chai danish hearts covered in powdered sugar.

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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. :)

Prep Time15

Cook Time13

Total Time28

Course: Dessert

Cuisine: American, Indian

Servings: hearts

Calories: 247kcal

Author: Bianca Fernandez

Equipment

Kitchen scale/measuring cups
Measuring spoons
1 large mixing bowl for mixing dough
1 electric mixer
1 silicone spatula
1 pastry brush
heart cookie cutters I used a large one and a slightly smaller one to score the middles
fork
2 Cookie sheets
Parchment Paper

Ingredients

Chai cream cheese filling:

8 ounces cream cheese softened
3 tablespoons heavy cream chilled
2 tablespoons Bhakti's Unsweetened Chai Concentrate
1 egg yolk
½ cup powdered sugar
vanilla paste or extract; optional
ground cinnamon optional

Puff pastry:

2 puff pastry sheets chilled
1 egg white beaten
granulated sugar or turbinado sugar

For dusting:

powdered sugar

US Customary - Metric

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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

Baking tip:

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.

Storage instructions:

If you’d like to make these peanut butter cookies ahead of time, you can freeze raw cookie dough balls for up to 3 months. Just add 2-3 minutes to the baking time.

- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.

- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.

- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.

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