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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
Fill the hearts: Spoon the chai cream cheese filling into the inner heart area of each pastry.
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.
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.
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.
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