Tuesday, September 7, 2010

Braided Heart


2 loaves Rhodes bread
cream cheese filling
1 small can pie filling
1 egg white

Cream cheese filling:
3 oz. cream cheese
1 tbsp. butter
1/4 c. sugar
1 tsp. lemon juice

1 c. powdered sugar
1 tbsp. butter
1/2 tsp. vanilla
2 tbsp. milk

Roll dough into a 12 x 30 in. rectangle (I never got mine this big. Just roll it into as large a rectangle as you want). Divide dough lengthwise into thirds (score the dough). Spread cream cheese filling in center followed by pie filling. Make cuts from filling to dough edges at 1 1/2-in. intervals. Alternating sides, fold strips at an angle across filling (I like to twist as I fold). Fold bottom end towards filling and finish by stretching last strips and tucking them under the bottom end.

Carefully lift onto a cookie sheet sprayed with non-stick cooking spray. Bring ends together forming a circle. With a knife, cut ends on an angle and join; put the circle into a heart shape. Place 3-4 glasses filled with water in the middle to help retain its shape as it rises.

Brush with egg white and cover with plastic wrap. Let rise until double. Remove wrap and bake at 350-degrees for 25-30 minutes. Remove from pan and let cool on rack. Drizzle with icing and decorate with fruit.

Haylee’s Note:
Darin’s Cousin Lisa made this for a baby shower I went to and it was SOOOO delicious!! We made it last week and loved it again!! I used a cherry pie filling and made it round instead of a heart! This recipe is a yummy dessert, breakfast or treat! Enjoy!

No comments: