Cherry Cheese Danish Ring Recipes

CHERRY CHEESE DANISH

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.

CHERRY CHEESE DANISH RECIPE

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!

EASY CHERRY CREAM CHEESE DANISH RECIPE - (3.8/5)

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!

VERY CHERRY CRESCENT RING

Steps:

• Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

PHILADELPHIA-CHERRY DANISH DESSERT

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.

CHERRY CHEESE DANISH RING

Steps:

• Dough:.
• In measuring cup combine milk, sugar and yeast.
• Let stand until frothy, 5 minutes.
• In large bowl combine flour, salt, and cardamom.
• With pastry blender cut in better until well distributed with some 1/2" pieces remaining.
• Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms.
• Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight.
• Turn dough out onto lightly floured surface.
• Roll out into 20x9" rectangle, re-flouring dough as needed.
• With long side of dough facing you, fold short sides over in thirds.
• Wrap; chill 30 minutes.
• Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9" rectangle.
• Repeat folding.
• Wrap; chill 30 minutes.
• Repeat rolling and folding two more times.
• Wrap and chill until ready to use, at least 45 minutes.
• Filling:.
• Preheat oven to 375 degrees.
• Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside.
• Roll out dough into 24x9" rectangle.
• Spread cheese mixture down center of dough in 22x3" strip.
• Fold 1 long side of dough over filling; brush with water.
• Fold remaining dough over, gently pressing to attach.
• Line baking sheet with parchment paper.
• Shape roll, seam side down, into ring on baking sheet; press ends together to seal.
• With scissors cut about 3/4" through outer edge every 1" all the way around to allow filling to peak through while it bakes.
• Using knife to help separate, twist each piece slightly to expose filling inside.
• Beat remaining yolk with 1 tbsp water; brush over ring.
• Bake 40 minutes until golden brown (cover edges with foil if browning too quickly).
• Remove from oven; spoon cherry filling over top of each cut.
• Bake until filling is hot, about 5 minutes.
• Cool on pan on rack 10 minutes.
• Remove from pan; cool completely on rack.
• Glaze:.
• Combine powdered sugar with milk and drizzle over ring.

EASY CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.In a medium bowl, combine granulated sugar, vanilla extract, and cream cheese. Beat until smooth; set aside.Unroll crescent rolls. There will be 4 large rectangles of dough pre-cut down the center lines. Run a knife down the center both vertically and horizontally. Disregard the crescent shapes, you want 4 rectangles. Repeat with second crescent rolls container. SEE NOTES FOR A SIMILAR YOUTUBE VIDEO LINK to demonstrate this.Pinch the seams in each rectangle to hold together and form a solid piece of dough. Generously coat each side of the rectangles with sugar. You should have 8 rectangles of dough from two containers of store-bought rolls.Slice each rectangle of dough in half the long way. You will have 16 strips of sugared dough once done.Gently stretch each strip of dough without it breaking.Twist the dough rope.Spiral the rope around itself to form a loose circle/spiral. SEE NOTES FOR A SIMILAR YOUTUBE VIDEO LINK to demonstrate this.Place onto cookie sheet, spacing danishes about 2 inches apart.Using a spoon/fingers, press fingers into center of dough to create of bowl/well.Add cream cheese to the center and spoon a little cherry filling on top of cream cheese.Bake in oven for 15-17 minutes or until golden brown.To make the icing, combine powdered confectioners' sugar and water. Mix until smooth. Drizzle over the top of each cooled danish.