Cherry Danish Recipe Crescent Rolls

CHERRY DANISH

Steps:

• Preheat your oven to 350 degrees.
• In a large bowl using a hand mixer, beat softened cream cheese, sugar and almond extract until smooth. Use a rubber spatula to clean the sides of the bowl as you are mixing. Set cream cheese mixture aside.
• Open only one package of crescent rolls and remove them from the tube. Do not unroll them, instead keep them in a long cylinder shape and place on a cutting board. (The crescent rolls will dry out and not shape easily if left on the counter. This is why we recommend freezing them and then cooking in batches).
• Using a sharp knife, cut the long cylinder into 12 equal pieces.
• Using your fingers and thumbs, flatten each round circle in the middle. Place each circle on a baking sheet lined with parchment paper about 2 inches apart. With a pastry brush, wash the edges and sides of the crescent rolls with egg wash.
• Using a small spoon, place a small amount of cream cheese in the center of each crescent roll.
• Using a small spoon, place a small amount of cherry pie filling on top of the cream cheese filling. Make sure to have at least 3 cherries on each danish or they will look flat and not full of fruit.
• Bake in the oven for 10-11 minutes, or until the edges are golden brown.
• Remove from the oven and let cool for 5 minutes.
• Whisk together powdered sugar and milk to create glaze. Drizzle each danish with glaze and serve warm.
• Open your second tube of crescent rolls and repeat.

CHERRY DANISH

Steps:

• Preheat your oven to 350°F. Line 2 baking sheets with parchment paper, set it aside.
• Using a medium bowl and a handheld electric mixer on medium-high speed, cream together the cream cheese, granulated sugar and almond extract until smooth. Set it aside.
• In a small mixing bowl using a fork, beat the egg and water to make an egg wash. Set it aside.
• Open only 1 package of crescent rolls, remove them from the tube. Do not unroll them, instead keep them in the long cylinder shape and place on the cutting board.
• Using a sharp knife, cut the long cylinder into 12 equal pieces.
• Using your fingers and thumb, flatten each round circle in the middle. Place each circle on the prepared baking sheet 2 inches apart. With a pastry brush, paint the edges and sides of the dough circle with the egg wash.
• Using a small spoon, spoon a small amount of the cream cheese filling into the center of the crescent dough.
• Using a small spoon, place 2 cherries on top of the cream cheese filling.
• Bake for 12 to 14 minutes, or until the edges are golden brown. Allow the danishes to cool for 5 minutes before drizzling with glaze.
• In a small bowl, whisk together the powdered sugar and milk until no lumps are visible. Lightly drizzle the glaze over each danish. You can garnish the danish with a few sliced almonds.
• Open your second tube of crescent rolls and repeat.

CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F.
• Unroll each can of crescent roll dough, leaving the dough in 4 rectangles. Use your fingers to smooth together the perforated line across each rectangle. Starting at the long side of each rectangle, roll the dough up into a cylinder. Now form each cylinder of dough into a fat round, pinching the ends together to form a circle. Now form the circle of dough into a small, flat cup to make a place for the cream cheese filling to nest. Place the crescent roll rounds onto a parchment-lined baking sheet that has been sprayed with nonstick spray.
• Meanwhile, in a medium mixing bowl, combine the softened cream cheese, sugar, flour, and vanilla, stirring until smooth. Divide the prepared cream cheese mixture between the 8 prepared crescent roll cups on the baking sheet, spooning it into the center of each one.
• Bake,the danish, uncovered, on the center rack of the oven for 15-18 minutes or until rolls are golden brown on the side and the bottom of each pastry; top with the cherry pie filling and return to the oven for 1 minutes. Let pastries cool for a few minutes, then drizzle a powdered sugar glaze, if desired. Serve at once.

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

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

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.