Best Cherry Cheese Danish Ring Recipes

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CHERRY CHEESE DANISH FOR A CROWD



Cherry Cheese Danish for a Crowd image

I first had this at a school potluck and I indulged in more than my fair share! This feeds a small crowd of 16 people and the best thing is that it doesn't need refrigeration. It can be baked and kept at room temperature for up to one day.

Provided by DuChick

Categories     Breakfast

Time 44m

Yield 16 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, room temperature
1/2 cup sugar
1 large egg
2 teaspoons vanilla extract
2 (8 ounce) tubes refrigerated crescent dinner rolls
1 (21 ounce) can cherry pie filling
1 egg yolk, beaten with
1 teaspoon water
powdered sugar

Steps:

  • Heat oven to 350*.
  • Lightly grease or spray a large cookie sheet (with sides) or a jelly roll pan. I've found that a 10" x 13" cookie sheet works best.
  • In a medium sized bowl, mix cream cheese, sugar, egg and vanilla until smooth.
  • Remove dough from 1 crescent roll tube.
  • Unroll and place it in middle of the prepared pan. Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan.
  • Warm in oven 4 minutes until slightly dry. This will set the bottom crust.
  • Remove from oven and cool slightly.
  • Spread cheese mixture over dough evenly to edges.
  • Scatter cherry pie filling evenly over cheese.
  • Unroll remaining sheet of crescent roll dough and separate into 8 triangles on top of cherries filling.They should not cover the surface completely; just be sure to space them evenly. *Another option is to tear the 8 triangles into small 1" pieces and randomly scatter them over the top of the pie filling.
  • Brush triangles or 1" pieces with egg glaze.
  • Bake 20-30 minutes or until top crust is golden and cheese mixture is set.
  • Cool in pan on wire rack before dusting with powdered sugar.

Nutrition Facts : Calories 260.4, Fat 12.1, SaturatedFat 6.1, Cholesterol 67.4, Sodium 233.2, Carbohydrate 32.7, Fiber 1.3, Sugar 8.4, Protein 5.1

CHERRY CREAM CHEESE CRESCENT RING



Cherry Cream Cheese Crescent Ring image

Provided by Jen

Number Of Ingredients 7

2 cans Crescent Rolls
8 oz softened Cream Cheese
21 oz Cherry Pie Filling
1/2 cup Sugar
1 tsp Vanilla
1 cup Powdered Sugar
1 tbsp Milk

Steps:

  • Preheat oven to 350.
  • Beat creamy cheese with sugar and vanilla until fluffy.
  • Unroll crescent dough and separate.
  • On a pizza pan place triangles overlapping with long pointed ends outward. So that there is about a 6" circle left in the middle of the pan.
  • Spread cherries over the lapped dough area.
  • Spread dollops of cream cheese mixture over the cherry filling.
  • Fold pointed ends of crescents over the filling and pinch into lapped dough to seal.
  • Bake for 18-20 minutes or until golden brown.
  • Mix Powdered sugar and milk until smooth glaze forms.
  • Drizzle glaze over ring.

VERY CHERRY CRESCENT RING



Very Cherry Crescent Ring image

My mother used to prepare this pretty coffee cake on Christmas Eve for our family to enjoy the next morning after opening gifts. It's an easy way to add an elegant touch to a holiday breakfast or brunch. -Karen Sevensky, Hackettstown, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 16 servings

Number Of Ingredients 11

1 jar (10 ounces) maraschino cherries, drained well and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
3/4 cup chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
1/4 teaspoon almond extract
Additional pecans

Steps:

  • Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 268mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

OVERNIGHT CHERRY DANISH



Overnight Cherry Danish image

These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. -Leann Sauder, Tremont, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h45m

Yield 3 dozen.

Number Of Ingredients 15

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (70° to 80°)
6 large egg yolks, room temperature
1 can (21 ounces) cherry pie filling
ICING:
3 cups confectioners' sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

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.

Nutrition Facts : Calories 218 calories, Fat 8g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

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