Thaw the puff pastry sheet as per package directions. Some say thaw on the counter for 2 hours or you can leave it to thaw in the fridge overnight.

Preheat oven to 400 F and line a large baking sheet with parchment paper.

In a medium sized bowl, mix cream cheese, sugar, and vanilla together until light and fluffy. Add in a few drops of red food colouring. Set aside.

Unfold the thawed puff pastry. Using a 3 inch heart cookie cutter, cut out 7 hearts and place them on the baking sheet 1 inch apart.

Using a sharp knife or smaller heart shaped cookie cutter, score a border about 1/4 inch from the edge. Be careful not to cut all the way through.

Spoon about 1/2 tbsp of the cream cheese mixture onto each heart and spread it inside the border.

Divide the diced strawberries evenly amongst the danishes by sprinkling them on top of the cream cheese.

In a small bowl, mix egg and cold water together to create an egg wash. Apply the egg wash on the outside border.

Bake for 15-17 minutes or until edges are starting to turn a golden brown.

Cool on the pan for 5 minutes before enjoying these danishes warm.