Thaw puff pastry as instructed, ideally 30-60 minutes at room temperature or overnight in the fridge. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, beat softened cream cheese with sugar and vanilla extract until smooth, about 2-3 minutes. Mix in red food coloring if desired and fold in half of the diced strawberries.

On a floured surface, roll out the puff pastry to achieve uniform thickness. Use a heart-shaped cutter to cut out hearts, about 3-4 inches each. Score a border around each heart if desired.

Carefully add 1-2 tablespoons of filling into the center of each heart. Sprinkle reserved diced strawberries on top.

Whisk together egg and cold water. Brush edges of each danish with egg wash.

Bake for 12-15 minutes until golden brown. Allow to cool slightly before transferring to a wire rack.