Bhakti Chai Danish Hearts Recipe

Introduction

Bhakti Chai Danish Hearts are a delightful twist on classic Danish pastries, featuring a creamy chai-infused cream cheese filling nestled inside flaky puff pastry hearts. Perfect for sharing, these sweet treats combine warming spices and a tender, buttery crust for a cozy snack or breakfast pastry.

Ingredients

• 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)
• 2 puff pastry sheets (chilled)
• 1 egg white (beaten)
• Granulated sugar or turbinado sugar (for sprinkling)
• Powdered sugar (for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and line two baking trays with parchment paper.
2. Step 2: In a large bowl, whip the softened cream cheese on medium-low speed with an electric mixer until light and fluffy, about 3–4 minutes.
3. Step 3: Add the heavy cream and Bhakti’s Unsweetened Chai Concentrate to the cream cheese, mixing on medium speed until fully combined and slightly thickened, about 2–3 minutes.
4. Step 4: Whip in the egg yolk, powdered sugar, and if using, vanilla and ground cinnamon until just combined. Be careful not to over-whip, as the mixture can become too liquidy.
5. Step 5: Roll out the chilled puff pastry sheets on a lightly floured surface. Using a large heart-shaped cookie cutter, cut out heart shapes and place them 2–3 inches apart on the prepared baking trays.
6. Step 6: Lightly score a smaller heart shape about ¼ inch inside the edge of each puff pastry heart using a smaller cutter or a knife.
7. Step 7: Prick the inner heart shapes gently with a fork to allow the middle to sink while the outer edge rises during baking.
8. Step 8: Spoon the chai cream cheese filling into the inner heart of each pastry, taking care not to fill past the scored line.
9. Step 9: Lightly brush the edges of each pastry with the beaten egg white, then sprinkle granulated or turbinado sugar over the brushed edges for a sparkling finish.
10. Step 10: Bake the pastries for 10–13 minutes, or until the edges turn a golden brown.
11. Step 11: Remove from the oven and let cool on the baking trays. Once cooled, dust the pastries lightly with powdered sugar for an elegant touch.
12. Step 12: Serve and enjoy your homemade Bhakti Chai Danish Hearts fresh for the best flavor and texture.

Tips & Variations

• For extra flavor, add a pinch of cardamom or nutmeg to the cream cheese filling along with the cinnamon.
• Use a non-dairy cream or milk alternative in place of heavy cream to make this recipe dairy-free.
• Try shaping the pastries into other forms, like circles or squares, if heart cutters are not available.
• Allow the puff pastry to stay cold until just before baking to ensure maximum flakiness.

Storage

Store leftover Danish Hearts in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days or freeze for up to 2 months. To reheat, warm gently in an oven at 300°F (150°C) for 5–7 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chai tea instead of Bhakti’s Unsweetened Chai Concentrate?

Regular chai tea can be used in a pinch, but it may add more liquid to the filling. Reduce other liquids slightly or use a concentrated form to maintain the right consistency.

What if I don’t have puff pastry sheets?

You can make your own puff pastry from scratch, but it requires time and technique. Alternatively, try using a flaky pie crust, though the texture and rise will differ from traditional puff pastry.

Bhakti Chai Danish Hearts Recipe

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★★★★★

4.7 from 68 reviews

• Author: anna
• Total Time: 28 minutes
• Yield: 16 servings 1x

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Description

Bhakti Chai Danish Hearts are delicate puff pastry treats filled with a creamy chai-flavored cream cheese mixture. These elegant pastries combine the warmth of Bhakti’s Unsweetened Chai Concentrate with smooth cream cheese and a touch of sweetness, perfect for breakfast or a cozy afternoon snack. The puff pastry shells are golden and flaky, enhanced by a sprinkle of granulated sugar and a final dusting of powdered sugar for a touch of elegance.

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Ingredients

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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 Hearts

• 2 puff pastry sheets, chilled
• 1 egg white, beaten
• Granulated sugar or turbinado sugar, for sprinkling
• Powdered sugar, for dusting

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Instructions

1. Prepare the chai cream cheese filling: In a large bowl, use an electric whisk on medium-low speed to whip the softened cream cheese for about 3-4 minutes until light and fluffy. Mix in the egg yolk and vanilla if using.
2. Combine wet ingredients: Add the chilled heavy cream and Bhakti’s Unsweetened Chai Concentrate to the cream cheese mixture. Whip on medium speed until fully combined and slightly thickened, approximately 2-3 minutes.
3. Incorporate powdered sugar and spices: Gently fold in the powdered sugar, and if desired, add vanilla and ground cinnamon. Mix just until combined to avoid making the filling too liquidy.
4. Preheat the oven and prepare baking trays: Preheat your oven to 350°F (177°C). Line two baking trays with parchment paper to prevent sticking.
5. Cut puff pastry hearts: Roll out the chilled puff pastry sheets and use a larger heart-shaped cookie cutter to cut out heart shapes. Place them 2-3 inches apart on the lined baking sheets.
6. Score and prick the inner heart: Lightly score a smaller heart shape approximately ¼-inch inside the larger heart using a smaller heart-shaped cutter or a knife. Use a fork to prick holes in the inner heart area to help the edges rise and the middle sink during baking.
7. Fill the hearts: Spoon the chai cream cheese filling into the inner heart area of each pastry.
8. Egg wash and sugar topping: Lightly brush the edges of each heart with the beaten egg white, then sprinkle granulated or turbinado sugar over the edges to add sweetness and encourage a golden crust.
9. Bake the pastries: Place the baking trays in the oven and bake for 10-13 minutes or until the edges turn a nice golden brown.
10. Cool and finish: Remove the pastries from the oven and allow them to cool on the baking trays. Once cooled, lightly dust with powdered sugar for an elegant finish.
11. Serve and enjoy: These Bhakti Chai Danish Hearts are best enjoyed fresh and make a delightful treat for breakfast or afternoon tea.

Notes

• Ensure the cream cheese is well softened for easier whipping and a smoother filling.
• Do not over-whip once powdered sugar is added to prevent the filling from becoming too liquidy.
• Chill the puff pastry sheets before cutting to make handling easier and to achieve better puffing during baking.
• The fork pricks in the inner heart help control the puff pastry rise to create a distinct border and sunken center.
• Use granulated or turbinado sugar on edges for added crunch and sweetness; powdered sugar is for dusting after baking for a delicate look.
• Optional vanilla and cinnamon can be adjusted to taste to complement the chai flavor.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American with Indian-inspired flavors

Keywords: chai cream cheese filling, puff pastry hearts, Bhakti chai, Danish pastries, chai flavored dessert, easy baked pastries, breakfast pastry