Cream Cheese Danish Heart

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A delicious dough that could be made into any shape.

1 heart
2 cups all-purpose flour
1/4 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1/2 teaspoon salt
1/4 cup water
1/2 cup sour cream
1/4 cup butter or margarine
1 egg
Cream Cheese Filling
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon pure vanilla extract
Powdered Sugar Glaze
1 cup powdered sugar
2 to 3 tablespoons milk
1 teaspoon pure vanilla extract
2 red food coloring (optional)
Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, sour cream  and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
For Cream Cheese Filling, combine cream cheese, sugar and vanilla in a medium bowl. Stir until smooth.
Remove dough from refrigerator; roll to 16 x 8-inch rectangle. Spread evenly with Cream Cheese Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form a large heart; pinch ends together. Place on greased baking sheet. With a sharp knife, cut 1/3 through heart at 1-inch intervals, alternating from side to side to resemble a heart. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375°F for 20 to 25 minutes. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze.
For Powdered Sugar Glaze, combine powdered sugar, milk and vanilla. Stir until smooth. Add 2 drops red food coloring if desired; stir until well blended. 
Total Time
Chill Time 2 to 24 hours
Rise Time 1 hour
Bake Time 20 to 25 minutes
Nutritional Facts
Total Fat grams 13.00
Saturated Fat grams 8.00
Cholesterol milligrams 55.00
Sodium milligrams 210.00
Total Carbohydrates grams 36.00
Sugar grams 18.00
Dietary Fiber grams 0.00
Protein grams 5.00
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