Easy Cherry Danishes Recipes

EASY CHERRY DANISH RECIPE WITH CREAM CHEESE

Steps:

• Heat oven to 375°F. Remove crescent dough from can, but DO NOT unroll. Cut dough into 8 slices and place 2 inches apart on cookie sheet. Press each slice into 3 inch round pieces, making sure to leaving ridge around outer edge.
• In small bowl, mix together cream cheese and 4 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each piece of dough and spread around the center.
• Top the cream cheese mixture with 1 teaspoon cherry pie filling. Bake 12 to 14 minutes or until golden brown. Cool 4- 5 minutes on cookie sheet before moving them.
• In a small bowl, mix 1/2 cup powdered sugar and 2-3 teaspoons of milk. Start with 2 tsp of milk and add more for your desired constancy. Drizzle glaze over Danish using a spoon and serve warm.

EASY CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees.
• Cream together cream cheese, almond extract, and granulated sugar using an electric mixer and set aside.
• Separate each biscuit in half so there will be 16 total slices. I started doing this with a bread knife but actually found it easier to find the center and pull each biscuit apart using my hands. Place the biscuits on a large baking sheet lined with a nonstick baking mat or parchment paper.
• Use a small glass or the bottom of a 1/4 cup measuring cup dipped in sugar and press down to indent the middle of each biscuit.
• Spread about a teaspoon of cream cheese on each biscuit and then add pie filling. Add about a teaspoon of cherries or about three cherries worth to the top.
• Place the pan in the oven and bake for about 12-14 minutes, until lightly browned and cooked.
• While the biscuits are baking, whisk together the glaze ingredients in a small dish. If the mixture is too thick, add a bit more milk until you get the consistency to drizzle.
• Take them out of the oven, let cool, and drizzle your icing over each roll. Enjoy warm or at room temperature.

EASY CHERRY DANISH

Steps:

• 1. Lightly grease a jelly roll pan. Blend the following ingredients with a mixer: sugar, butter, shortening, baking powder, vanilla, almond extract and eggs. If you aren't in the habit of keeping almond extract around, just replace it with vanilla. If a little vanilla is good, more is better! Blend on low, then turn up the mixer to high for 3 minutes.
• 2. Add the flour and blend by hand. Spread 2/3 of the batter in the jelly roll pan. Spread the pie filling over the batter and then, drop the remaining batter by spoonfuls onto the pie filling.
• 3. Bake for 35-40 minutes in a 350 degree oven. Don't let it brown too much! While the cake is still slightly warm, drizzle with glaze.
• 4. Directions for Glaze
• 5. 1 Mix the confectioners' sugar, butter, and vanilla together.
• 6. 2 Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
• 7. 3 Spread or pour immediately over warm Danish.

OVERNIGHT CHERRY DANISH

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.

CHERRY DANISH

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes., On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack.Combine confectioners' sugar, vanilla and milk; drizzle over rolls. Sprinkle with almonds.

EASY CHERRY CHEESE DANISH

Steps:

• Preheat oven to 400 degrees F. (204.4 C). Take a sheet of parchment paper and place it over one large baking sheet. Set aside.
• In a small bowl, lightly beat one egg and set it aside. This will be used to egg wash the pastries.
• Open the frozen package of puff sheets and allow the package of sheets (one or both) to thaw on your counter, for about 10 to 15 minutes. NOTE: if you plan to make only 6 Danish pastries, then reserve the second frozen pastry puff sheet in the freezer for another day.
• Unfold one pastry sheet, remove packaging paper and place it onto the prepared baking sheet.
• Next, with a paring knife, slice the pastry sheet, along its 3 seams, into three horizontal pieces. Then slice each one, down the center (in half) giving you 6 pieces total for each pastry puff sheet.
• To mince the cherries, slice each cherry to remove the pit. Toss each cherry into a small food chopper or processor. Pulse a few times until the cherries are finely minced. Set it aside.
• In a small bowl, use a fork or a whisk to whisk cream cheese, lemon juice, and sugar until well combined.
• Place about one tablespoon of cream cheese mixture into the center of each pastry square. Then spoon about 1 teaspoon of the freshly chopped cherries over the cream cheese mixture.
• When the pastry sheet is fully defrosted, fold each corner over (about 1-inch) and press down to seal the seam. Fold over all 4 corners of each pastry.
• Now, eggwash each corner. Using a small kitchen brush, dip into the beaten egg and brush each corner (all four corners) of each pastry puff with the egg wash.
• BAKE in the oven for 18 to 20 minutes, until they turn golden.
• Remove from the oven, and while they cool, use a teaspoon to spoon about 1/2 teaspoon of cherry preserves (or jam) in the center of each danish while they are still warm. Then transfer to a wire rack to allow for additional cooling.
• REPEAT the same with the second pastry puff sheet (if you plan to make all 12 danish pastries).
• Mix in a small bowl the powdered sugar and water. Use a teaspoon to drizzle diagonally over each danish and serve.
• When the pastries are fully cooled, use a small spoon to drizzle with icing on top. Serve warm or at room temperature.
• Store any remaining cherry cheese danish in a sealed container, or in the refrigerator.
• It's best to reheat these pastries in a preheated oven at 275 degrees F for about 10 minutes. This will bring back the crispiness in the pastries and taste freshly made.

CRAZY-DELICIOUS CHEESY CHERRY DANISH

Steps:

• Preheat oven to 350 degrees F.
• To make the icing: In a small microwave-safe bowl, combine powdered sugar, cornstarch, vanilla extract, and 1 1/2 teaspoons of cold water. Mix until the ingredients have dissolved.
• Add marshmallow creme and microwave for 5 seconds, or until the creme is soft enough to fold into the mixture. Stir until smooth. Add whipped topping and stir again, until evenly combined. Cover and refrigerate the icing until you're ready to ice the Danish.
• To make the Danish: In a medium bowl, combine cream cheese, oats, granulated sugar, soymilk, and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
• Spray a large baking sheet with nonstick spray. Roll out the dough on the sheet into a large rectangle of even thickness. If using crescent roll dough, pinch together perforated seams to seal. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon the cherry filling lengthwise across the middle third of the dough, leaving 1/2-inch borders on the left and right of the filling.
• Starting from the top, make 12 vertical cuts-about 1 inch apart-along the top section of the dough, stopping about 1/2 inch from the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
• Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, "braided" appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
• Bake in the oven for 15 to 20 minutes, until pastry is crispy and golden brown. Allow it to cool completely.
• Just before serving, stir icing and drizzle it over the entire Danish. Cut Danish into 8 slices and indulge! (P.S. Refrigerate leftovers.)
• PER SERVING (1/8th of recipe, 1 slice): 147 calories, 5g fat, 312mg sodium, 22.5g carbs, 0.5g fiber, 10g sugars, 4g protein

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!