Best 3 Holiday Cherry Cheese Danish Recipes

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.

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.

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.