Friday, June 27, 2014

Cherry Cream Cheese Danish

Who doesn't love a creamy cream cheese danish, with a flaky crust filled with a delicious cherry, cream cheese and vanilla filling then topped off with an amazing glaze. Perfect for a brunch, easy enough for a morning breakfast, even the second day you can heat these up and they are still so good. I you like blueberry, apple, or any of your favorite filling you can substitute, but these are my husbands favorite..Enjoy!!!!!

Ingredients For The Filling:
2 cans Pillsbury Grands Crescent Rolls (big & flaky)
1 can cherry pie filling 
8 oz cream cheese
1 tsp vanilla
1/3 cup sugar
For The Frosting:
powdered sugar
  1. Place crescent roll cans in the freezer for about 30 minutes.
  2. Preheat the oven to 350 degrees and line baking sheets with parchment paper and set aside
  3. In a large mixing bowl beat cream cheese, vanilla and sugar until smooth and fluffy.
  4. Open the cans and slice each into 12 pieces, approximately 1/2″ slices. (Don’t unroll them, pretend they’re slice and bake cookies.)
  5. Place six slices on a cookie sheet, flattening the centers to create an indent. (Use a glass dipped in flour, plus my fingers for a little extra flattening in the middle.)2
  6. Fill the indent half with the cream cheese mixture and half with the pie filling.
  7. Bake until edges are golden brown, about 15 minutes.
  8. Cool completely on a wire rack.
  9. In a small bowl, mix a large spoonful of powdered sugar with a little milk until liquid but still thick. Spoon into a pastry bag or Ziploc, cut off the tip, and drizzle over the pastries.

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