Cherry Kijafa Denmark Recipes

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

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.

CREAM FILLED CREPES WITH TART CHERRY SAUCE

Steps:

• CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
• Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
• Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
• SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
• Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
• Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
• Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.

VALENTINE MILK SHAKE

Steps:

• Blend it all until the shake is thick and creamy.
• Serve the milk shake in a tall glass ropped with whipped cream serve with some straws.

CHERRIES JUBILEE

Steps:

• 1. Wash and stem the cherries. On a cutting board with a paring knife, roll the cherries under the knife to cut them in half cleanly, and remove the pits. Save 16 of the best-looking cherries whole, with stems, for garnish. 2. Put the cherries into a non-stick or stainless-steel skillet with the Cherry Kijafa, orange juice, and vanilla. Over medium-low heat, cook the cherries for about ten minutes, until they've softened. Taste a few of them; if they seem very sour, add up to 2 Tbs. sugar. 3. Spoon the ice cream into bowls and place two of the perfect stemmed cherries in each for garnish. Serve the bowls at the table, but tell everyone to wait for the sauce. 4. Pour the brandy into a measuring cup, and then carefully into the pan. Bring it to a boil and hold it for about a minute. If you like, and you're very careful, and are ready for the possibility of fire, touch a match to the pan and flame it. While the brandy is still flaming, bring the pan to the table (if this can be done safely) and spoon the still-flaming cherries over the ice cream, along with some of the pan juices. (The flames will go out after one or two servings, but the point will be made.) Serves eight.