Cream Cheese Danish Heart - Kraft Recipes Top
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Cream Cheese Danish Heart

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  • 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. In a bowl, combine cream cheese, sugar, and vanilla extract. Stir until smooth. Spread dough 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. In a bowl, combine powdered sugar, milk, and vanilla extract. Stir until smooth. Add red food coloring; stir until well blended. Drizzle heart with Powdered Sugar Glaze.

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