CHERRY CHEESE DANISH RECIPE
This easy Cherry Cheese Danish recipe is fancy enough for holidays and special occasions yet simple enough to make on a Tuesday morning. A delicious breakfast that looks so impressive!
Provided by Trish - Mom On Timeout
Categories Breakfast
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Lay out one roll of puff pastry and cut it in half and then in half again. Making 4 even squares.
- Leaving a ½ centimeter edge, start ½ centimeter in from the corner and cut parallel to one side not quite to the middle. Start from where you cut at the corner and make an L going down the other side but not all the way to the middle. Do this on each corner. (see photo for example)
- Repeat on all 4 squares.
- Mix cream cheese, sugar and Bourbon in a bowl. Put one scant teaspoon in the middle of each corner of the pastry.
- Place one cherry and small amount of filling on each cream cheese corner.
- Dip finger in water and dampen each corner to help them stick.
- Fold each cut corner piece into the middle making sure to press slightly so it will hold. Put one cherry in the middle.
- Repeat with second roll of pastry.
- Bake for 12 min.
- Remove from oven and sprinkle with powdered sugar. Enjoy!
Nutrition Facts : Calories 276 kcal, Carbohydrate 23 g, Protein 3 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 145 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CHERRY CHEESE DANISH
This is an awesome dessert...reminds me of cherry-topped cheesecake, but MUCH easier to make:) Every time I take this dessert to a party, I ALWAYS get asked for the recipe (I just take a few copies with me/lol). I also like it with blueberry pie filling, but the fam. likes cherry, so that's usually what I use.
Provided by Manda
Categories Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Lightly butter 15 1/2" by 10 1/2" jelly-roll pan (cookie sheet with sides).
- In medium bowl, mix cream cheese, sugar, egg, and vanilla with mixer until smooth.
- Remove dough from one tube of crescent rolls.
- Unroll and place in middle of pan.
- Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan.
- Place in oven 4 minutes, or until slightly dry.
- Cool slightly and spread cream cheese mixture evenly over dough.
- Spread pie filling over cheese.
- Unroll remaining sheet of crescent rolls and separate into 8 triangles along perforations.
- Arrange triangles on top of cherries, spaced evenly (will not cover surface completely).
- Brush with egg glaze.
- Bake 30 minutes or until golden brown and cheese mixture is set.
- Let cool and dust with powdered sugar, if desired.
- Cut into squares and refrigerate until serving.
Nutrition Facts : Calories 262.1, Fat 12.3, SaturatedFat 6.9, Cholesterol 70.4, Sodium 250, Carbohydrate 32.3, Fiber 1.3, Sugar 7.6, Protein 5.5
CHERRY CHEESE DANISH
Here is a quick Sunday breakfast I like to whip up before going to church. I created it when trying to duplicate a favorite Danish from the bakery where I worked. We like to prepared with apple pie filling, too. -Melanie Schrock Monterey, Tennessee
Provided by Taste of Home
Categories Desserts
Time 27m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Separate crescent dough into four rectangles. Place on an ungreased baking sheet; seal perforations. Spread 1 tablespoon cream cheese onto each rectangle. Top each with 1/4 cup cherry pie filling., Bake at 375° for 10-12 minutes or until edges are golden brown. Cool for 5 minutes. , Place frosting in a small microwave-safe bowl; heat on high for 15-20 seconds. Drizzle over warm pastries. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 499 calories, Fat 23g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 570mg sodium, Carbohydrate 64g carbohydrate (41g sugars, Fiber 0 fiber), Protein 5g protein.
CHERRY CHEESE DANISH PASTRIES
The addictive layers of flakiness in these pastries are all thanks to the butter slices tucked into the from-scratch dough.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 18
Steps:
- In a small bowl stir yeast into the warm water; let stand for 5 minutes. (Be sure to check the temperature of the water with an instant-read thermometer. If it is not hot enough, it will not activate the yeast; if it is too hot, it will kill the yeast. In either case, the dough will not rise.) In a large mixing bowl beat the 1/4 cup butter, the granulated sugar, and the salt with an electric mixer on medium speed until creamy. Add 1/2 cup of the flour and the milk. Add the egg and egg yolk. Add softened yeast; beat until well mixed. Add the remaining 1 1/2 cups flour, stirring until smooth and dough comes together. Cover bowl; let rise in a warm place until double in size (about 2 hours). Refrigerate dough for at least 4 hours or up to 6 hours or until completely chilled. (Or omit the 2-hour rising time and refrigerate dough for at least 12 hours or up to 24 hours.)
- Preheat oven to 375°F. Grease a baking sheet; set aside. Turn dough out onto a well-floured surface.
- Roll chilled dough into a 15x10-inch rectangle. Arrange half of the butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Roll dough into a 15x10-inch rectangle. Arrange the remaining butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Roll again to a 15x10-inch rectangle; fold crosswise into thirds. Give dough a quarter turn to the right.
- Roll folded dough into a 12x9-inch rectangle. Cut dough into twelve 3-inch squares. Place pastry squares on the prepared baking sheet. For each pastry, lift a corner of a dough square and fold it to the center; press lightly to seal. Fold the remaining three corners of the dough square to center, pressing lightly to seal. Repeat with the remaining dough squares. Using the rounded side of a floured tablespoon, press firmly in the center of each pastry to make an indentation.
- Cover; let rise in a warm place until double in size (45 to 55 minutes). If necessary, press indentations again. Spoon about 1 tablespoon of the Almond-Cheese Filling into the center of each pastry.
- Bake pastries for 10 to 12 minutes or until golden brown. Transfer pastries to wire racks. Brush pastries with the 1 tablespoon melted butter. Spoon or drizzle about 2 teaspoons of the melted preserves over cheese center of each pastry. Cool for at least 30 minutes. Before serving, drizzle pastries with Powdered Sugar Icing if desired. Almond-Cheese Filling
- In a medium bowl combine cream cheese, almond paste, sugar, and egg yolk. Beat with an electric mixer on medium speed until combined.
Nutrition Facts : Calories 345 kcal, Carbohydrate 45 g, Cholesterol 85 mg, Protein 5 g, SaturatedFat 9 g, Sodium 237 mg, Sugar 25 g, Fat 17 g, UnsaturatedFat 6 g
HOLIDAY CHERRY CHEESE DANISH
Our family of seven is thrilled when I serve this cherry-cheese Danish. -Doris Hostetler, Clarkrange, Tennessee
Provided by Taste of Home
Time 55m
Yield 2 coffee cakes.
Number Of Ingredients 16
Steps:
- In a small bowl, dissolve yeast in warm water. In a bowl, combine the butter, sour cream, eggs, sugar and salt. Add yeast mixture and flour; beat until smooth (do not knead). Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., For filling, in a bowl, beat cream cheese, sugar, egg yolk and vanilla until blended. Punch dough down. Turn onto a lightly floured surface; divided in half. Roll out each portion into a 16-in. x 10-in. rectangle on a greased baking sheet. Spread filling down center of each rectangle. On each long side, cut 1-1/2-in.-wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Sprinkle with confectioners' sugar. Stir jam, then spoon over top of leaves, creating candy cane stripes. Refrigerate leftovers.
Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 100mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
EASY CHERRY CREAM CHEESE DANISH RECIPE - (3.8/5)
Provided by pumpkinpassion
Number Of Ingredients 11
Steps:
- I cut the sheet of pastry into 9 squares. Then spread the cream cheese mixture on a diagonal. Added a few cherries... And pulled the opposite corners up and pinched them together. Brush with a bit of egg wash and bake at 400-425 until golden brown, about 15 minutes in my oven. Pour a cup of coffee and enjoy. These would be great for a brunch table, too!
PHILADELPHIA-CHERRY DANISH DESSERT
Skip the line at the bakeshop and make your own cherry Danish dessert! These PHILADELPHIA-Cherry Danish Dessert squares take just 15 minutes of prep.
Provided by My Food and Family
Categories Home
Time 1h
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
- Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.
- Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
- Bake 25 to 30 min. or until golden brown; cool slightly.
- Mix milk and remaining sugar until blended; drizzle over dessert.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 10 g, Protein 2 g
CHERRY DANISH DESSERT
I found this recipe inside my cream cheese package. It looks like a good one and I'm definately going to try it!
Provided by flume027
Categories Cheesecake
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Unroll 1 of the cans of crescent dough into 2 long rectangles.
- Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
- Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended.
- Spread onto crust and then cover the cream cheese mixture with pie filling.
- Unroll remaining can of crescent dough; separate into 2 long rectangles.
- Press out to form a 13x9-inch rectangle, pressing seams together to seal.
- Place over pie filling to form top crust.
- Bake 25 minutes or until golden brown; cool slightly.
- Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended.
- Drizzle over warm dessert.
- Cut into 24 rectangles to serve.
- Store leftover dessert in refridgerator.
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