Easy Braided Cherry Cheese Danish Recipes

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

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.

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 DANISH

Steps:

• Separate breadsticks, but leave coiled in circles.
• Place in a greased 15x10x1 pan.
• Brush generously with margarine.
• Sprinkle with sugar.
• Make an indentation on top of each, fill with 1 T.
• pie filling.
• Bake at 400 for 15-20 minutes.
• Combine conf sugar and water; drizzle over top.
• You may vary the pie filling.
• Blueberry is also great!

EASY BLACKBERRY AND CREAM CHEESE DANISH RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
• Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
• On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
• Cut 1/2 inch diagonal strips up each side of the dough.
• Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
• Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter.