Bhakti Chai Danish Hearts

If you’ve ever wondered what would happen if a cinnamon roll fell in love with chai tea and became obsessed with Valentine’s Day—well, you’re looking at it. These Chai Danish Hearts are flaky, buttery, and filled with spicy ginger chai goodness that basically whispers “I love you” with every bite.

Infused with the cozy warmth of chai ginger and kissed with a hint of sweetness, these pastries are like edible hugs. And honestly, who doesn’t want a breakfast that flirts back? Whether you’re serving them to someone special or just showing some serious self-love (because let’s be real, you deserve it), these hearts bring the perfect balance of festive flair and flavor.

Made with notes of chai tea with ginger and inspired by the comforting kick of your favorite chai latte with oat milk, these treats are as photogenic as they are delicious. So grab your rolling pin, put on some love songs, and get ready to bake your way into someone’s heart—or at least their snack stash.

Ingredients:

Bhakti Chai Concentrate

Egg

Puff pastry

Heavy cream

Powdered sugar

Block Cream Cheese

Options: Vanilla Extract, Cinnamon

Directions For 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.

Directions for 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.
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