Wake up your Valentine’s Day with this quick & easy Crescent Roll Heart Danish! Indulge in the delightful cream cheese and cherries, crowned by a silky almond glaze. Enjoy it any time of year – there won’t be a crumb left on the plate!
Valentine’s Day is a special day for couples, singles, and families alike!
If you’re looking to start the day off on a romantic note, try making danish hearts for breakfast.
Not only are danish aesthetically pleasing (they are, after all, heart-shaped!), but they taste just as delicious.
You start with pre-made crescent roll dough, fill it up, then shape it into heart shape.
Serve with tea or coffee and top with jam or sprinkles to make an extra special treat!
Valentine’s day just got more delicious.
If you’re looking for something special to greet your holiday weekend mornings, this heart-shaped crescent roll danish is the perfect balance of ease and flavor.
Delight in its warm, flaky goodness!
Disclosure – I may get a small commission for purchases made through links in this post.
Key to Success #1 – Form Two Rows of Crescents
This easy breakfast recipe is super easy, using simple ingredients like crescent rolls, cream cheese, and cherry pie filling.
We’re using 16 crescents in our heart-shaped danish, which is 2 tubes of crescent roll dough.
Lay out a large sheet of parchment paper on the counter to use as a workspace.
Using parchment paper will make it a snap to transfer the dough from your counter to the cookie sheet for baking.
On the parchment paper, line the crescent roll triangles up along each side of the parchment with the long points facing toward the middle.
Overlap the triangles one over the other so that you have a continuous section of dough about 3 inches wide.
Make sure each row is the same height so that the two sides of the heart will be similar.
Use the image above as a guide on how to lay out the crescents.
Press the seams together firmly so that the crescents will stay together as the heart shape is baked.
Key to Success #2 – Add the Cream Cheese and Cherry Layers
Cream cheese, powdered sugar, milk, and vanilla extract are combined to make the cheesecake filling.
Before you begin mixing the filling, soften the cream cheese.
Allow the cream cheese to soften by leaving it uncovered on the counter for at least a half hour.
Alternatively, microwave the unwrapped cream cheese for 10 seconds.
It should be soft but not completely melted.
Blend the cream cheese mixture with a hand mixer until it is thick and smooth.
Spread the cheesecake filling over the pressed-together crescent dough part.
However, leave a 1/2-inch border around the perimeter of the dough.
This bare border will be used to secure the points of the crescent triangles that will cover the filling.
On top of the cheesecake filling, add the cherry pie filling.
Spoon the cherries directly over the cream cheese mixture.
I like to use more cherries and less filling, but you can use as much of each as you like.
Be sure to leave a bit of bare dough on the sides so that you can fold over the dough.
Key to Success #3 – Fold Dough Over Then Shape Into a Heart
Fold the tip of each crescent triangle over the filling, beginning at the bottom of the crescent rolls.
The tip of the crescent triangle should be pressed into the bare border on the outside of the crescent dough.
If necessary, tuck the end of the triangle over to make it fit better across the filling.
Some crescent triangles are significantly longer than others.
As a result, I had to tuck many of my triangles over when covering the filling.
Lift the top pieces of the crescents gently and turn them toward the center to form the top of the heart.
Because of the triangle shapes, the dough should be easy to bend.
Lift the bottom pieces of the crescents and form them into a point for the bottom of the heart.
Be sure to press the seams together firmly so that the dough doesn’t become misshapen while baking.
Slide a baking sheet beneath the parchment paper to allow the heart-shaped danish to bake.
You may need to trim any excess parchment paper.
Alternatively, fold it under to get the extra out of the way.
Save this Heart Shaped Danish recipe to your favorite Valentine’s Day Recipes board or your Cute Breakfast Ideas board.
For the Danish
- 2 pkgs (8 oz each) crescent rolls
- 8 oz cream cheese
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 can (20 oz) cherry pie filling
For the Icing
- 1 cup powdered sugar
- 3 Tbsp milk
- 1/4 tsp almond extract
- Preheat oven to 350 degrees F.
- On a sheet of parchment paper, lay out two rows of crescent rolls parallel to each other. On the right, lay out 8 crescent rolls overlapping one another with the long points facing to the left. Press the seams together firmly. On the left, lay out 8 more crescent rolls overlapping one another with the long points facing to the right.
- In a small mixing bowl, blend the cream cheese, powdered sugar, milk, and vanilla extract for the cheesecake filling until the mixture is smooth and creamy. Spread the cream cheese mixture over the crescents' thick side, leaving about a 1/2-inch border along the outside edge. (You may have some cream cheese filling left over. See note.)
- Spoon cherry pie filling along the middle of the cream cheese filling. (You will have some pie filling left over.)
- Wrap the long points of the crescents over the filling and press the ends into the outer edges of the crescents. You can fold over the crescent roll points if they are too long. Press the seams firmly to seal the edges.
- Gently maneuver the top end of both rows of dough to form the top of the heart. Maneuver the bottom of the dough to form a point at the bottom of the heart. Press the seams together firmly. Slide a baking sheet under the parchment paper.
- Bake uncovered for 20-25 minutes until the danish is golden brown. Remove from the oven and cool for at least 10 minutes.
- To make the glaze, stir together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the top of the danish.
You can substitute 1/2 teaspoon of vanilla extract for the almond extract in the icing if you'd prefer. I recommend a clear flavoring for the icing so that it will remain white.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 108mgCarbohydrates: 25gFiber: 0gSugar: 21gProtein: 2g
Nutrition Information Provided For Educational and Informational Purposes Only.