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Cream Cheese Danish Heart




Source of Recipe


PastryWiz.com


Recipe Link: http://www.pastrywiz.com/dailyrecipes/recipes/582.htm

List of Ingredients




2 C all-purpose flour
1 / 4 C sugar
1 envelope (1/4 oz or 2 1/4 t) Fleischmann's RapidRise Yeast
1 / 2 t  salt
1 / 4 C water
1 / 2 C sour cream
1 / 4 C butter or margarine
1 large egg

Cream Cheese Filling:
1 (8-oz) pack cream cheese
1/3 C sugar
1 t  vanilla extract

Powdered Sugar Glaze:
1 C powdered sugar
2 to 3 T milk
1 t  vanilla extract
2 drops red food coloring

Recipe



In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt.
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 C 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.

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.

Cream Cheese Filling: In a bowl, combine 1 (8-oz) pack cream cheese, softened; 1 / 3 C sugar; and 1 t  vanilla extract. Stir until smooth.

Powdered Sugar Glaze: In a bowl, combine 1 C powdered sugar, sifted; 2 to 3 T milk; and 1 t  vanilla extract. Stir until smooth. Add 2 drops red food coloring; stir until well blended.

Nutrition Information Per Serving, Serving size : 1 / 12 of recipe (86 g)
Calories : 280, Total fat : 13 g, Saturated fat : 8 g, Cholesterol : 55 mg,
Sodium : 210 mg, Carbohydrates : 36 g, Dietary fiber :
Protein : 5 g