Cream Cheese Danish Heart
Makes 1 heart
2 cups all-purpose flour
1 / 4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 / 2 teaspoon salt
1 / 4 cup water
1 / 2 cup sour cream
1 / 4 cup butter or margarine
1 large egg
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 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.
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-ounce) pack cream cheese, softened; 1 / 3 cup sugar; and 1 teaspoon vanilla extract. Stir until smooth.
Powdered Sugar Glaze: In a bowl, combine 1 cup powdered sugar, sifted; 2 to 3 tablespoons milk; and 1 teaspoon vanilla extract. Stir until smooth. Add 2 drops red food coloring; stir until well blended.
Serving size : 1 / 12 of recipe (86 g)
Calories : 280; Total fat : 13 ; Saturated fat : 8 g;
Cholesterol : 55 mg; Sodium : 210 mg; Carbohydrates : 36 g; Dietary fiber : <1 g; Sugars : 18 g;
Protein : 5 g