Best Cherry Cheese Danish Recipes

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

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 (OR APPLE) CHEESE DANISH

Steps:

• Preheat oven to 350°F Unroll one package of crescent roll dough and seal edges to make one large sheet. Place in bottom of an ungreased 9" x 13" baking dish.
• In a bowl, combine cream cheese, 1 cup of the sugar and vanilla. Spread mixture over dough in baking dish. Spread cherry pie filling over cream cheese mixture. (If using apple pie filling, spread apple filling and then sprinkle with cinnamon (optional).
• Unroll remaining package of crescent roll dough and seal edges to form one large sheet. Lay dough over pie filling.
• Mix 1/8 cup sugar and 1 teaspoon of cinnamon together. Sprinkle mixture over top of dough.
• Bake approximately 30 or until golden brown.

OMG SO GOOD CHERRY CHEESE DANISH, QUICK & EASY

Steps:

• 1. Preheat oven to 375 degrees. Grease cookie sheet.
• 2. Unroll dough onto cookie sheet forming a 13x7" rectangle. Seal all perforations with your fingers.
• 3. In medium bowl, beat cream cheese and 2 T. sugar by hand. Add slightly beaten egg yolk and mix thoroughly. Spoon lengthwise down center of dough in a 2 1/2" strip. Spoon pie filling on top of cream cheese mixture.
• 4. Carefully cut 1" wide strips on each side of filling to within 1/2" of filling. Fold strips at an angle across filling mixture, alternating from side to side.
• 5. In small bowl, mix egg white and water; beat well. Brush egg white mixture over dough. Sprinkle with 1 tsp. sugar.
• 6. Bake 15-20 minutes until golden brown. Remove cookie sheet onto serving platter. Cool slightly.
• 7. In small bowl, beat powdered sugar, extract and enough half and half (or milk) to make a drizzle and drizzle across top in a decorative manner.

EASY CHERRY CREAM CHEESE DANISH RECIPE - (3.8/5)

Steps:

• I cut the sheet of pastry into 9 squares. Then spread the cream cheese mixture on a diagonal. Added a few cherries... And pulled the opposite corners up and pinched them together. Brush with a bit of egg wash and bake at 400-425 until golden brown, about 15 minutes in my oven. Pour a cup of coffee and enjoy. These would be great for a brunch table, too!

HOLIDAY CHERRY CHEESE DANISH

Steps:

• In a small bowl, dissolve yeast in warm water. In a bowl, combine the butter, sour cream, eggs, sugar and salt. Add yeast mixture and flour; beat until smooth (do not knead). Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., For filling, in a bowl, beat cream cheese, sugar, egg yolk and vanilla until blended. Punch dough down. Turn onto a lightly floured surface; divided in half. Roll out each portion into a 16-in. x 10-in. rectangle on a greased baking sheet. Spread filling down center of each rectangle. On each long side, cut 1-1/2-in.-wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Sprinkle with confectioners' sugar. Stir jam, then spoon over top of leaves, creating candy cane stripes. Refrigerate leftovers.

CHERRY CHEESE DANISH RING

Steps:

• Dough:.
• In measuring cup combine milk, sugar and yeast.
• Let stand until frothy, 5 minutes.
• In large bowl combine flour, salt, and cardamom.
• With pastry blender cut in better until well distributed with some 1/2" pieces remaining.
• Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms.
• Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight.
• Turn dough out onto lightly floured surface.
• Roll out into 20x9" rectangle, re-flouring dough as needed.
• With long side of dough facing you, fold short sides over in thirds.
• Wrap; chill 30 minutes.
• Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9" rectangle.
• Repeat folding.
• Wrap; chill 30 minutes.
• Repeat rolling and folding two more times.
• Wrap and chill until ready to use, at least 45 minutes.
• Filling:.
• Preheat oven to 375 degrees.
• Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside.
• Roll out dough into 24x9" rectangle.
• Spread cheese mixture down center of dough in 22x3" strip.
• Fold 1 long side of dough over filling; brush with water.
• Fold remaining dough over, gently pressing to attach.
• Line baking sheet with parchment paper.
• Shape roll, seam side down, into ring on baking sheet; press ends together to seal.
• With scissors cut about 3/4" through outer edge every 1" all the way around to allow filling to peak through while it bakes.
• Using knife to help separate, twist each piece slightly to expose filling inside.
• Beat remaining yolk with 1 tbsp water; brush over ring.
• Bake 40 minutes until golden brown (cover edges with foil if browning too quickly).
• Remove from oven; spoon cherry filling over top of each cut.
• Bake until filling is hot, about 5 minutes.
• Cool on pan on rack 10 minutes.
• Remove from pan; cool completely on rack.
• Glaze:.
• Combine powdered sugar with milk and drizzle over ring.

CHERRY CREAM CHEESE DANISH

Steps:

• 1. Pre-heat oven to 425*. Pour cherry pie filling into a colander and with a spatuala, gently spoon around to remove as much of the gel as possible. Set aside.
• 2. Beat the softened cream cheese with the vanilla. Gently add the powdered sugar a bit at a time to make the mixture to the consistancy of a thick frosting. You may use a little less than the cup or a little more.
• 3. Use a LARGE nonstick cookie sheet or foil-lined sheet as this will help to transfer to a serving platter. You can make one very long loaf but two are easier to transfer to serving platters. Separate the cans of the crossiants one at at time.Lay out two cans of the crossiants with the fat side to the middle, pinching the seams together. ^v^v^v^v. Then come back with the next two cans and cover the openings. Gently use your hands or a rolling pin to roll the center for about a 3" portion to make sure there are no openings on the bottom surface.
• 4. In the center of the dough, spoon the cream cheese mixture. Spoon the drained cherries on top of the cream cheese.
• 5. Pull the dough up over the mixture, cross-crossing as you go, pinching the seams and covering all the mixture. If there are a few openings near the top, it won't matter. Place in the oven on the center rack to bake. I start checking the loaves at about 30 minutes for doneness but it normally takes about 45 minutes. It will depend on the moisture in the air. When the Loaf is nicely browned, all the dough should be done.

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 FOR A CROWD

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.

EASY BRAIDED CHERRY CHEESE DANISH

Steps:

• Pre-heat your oven to 375 degrees. Spray a large rimmed baking sheet with non-stick cooking spray. With your mixer, beat together an 8 ounce package of cream cheese with 2 tablespoons granulated sugar and 1 tablespoons vanilla extract. Beat until smooth. Unroll a seamless dough sheet onto the baking sheet. On each long side of the dough, make 2 inch long cuts about 1 inch apart using a sharp knife, pizza cutter, or kitchen scissors. Spread the cheese filling down the middle of the dough. If adding fruit, spread about 1/2 cup (or more if you wish) of cherry pie filling on top of the cheese layer. Starting at one end, fold the strips over the filling on an angle alternating from one side to the other. This will give it the braided look. Bake for 15-20 minutes, or until the danish is golden brown. While the danish is baking, make the icing. In a medium sized bowl whisk together powdered sugar with 3 tablespoons milk and 1/2 teaspoon vanilla extract. Allow the danish to cool for 10-15 minutes before drizzling the icing over the danish. I poured the icing in a ziplock bag, snipped the tip, and piped the icing over the danish. Alternatively, you could dip a fork in the icing and drizzle it over the danish. Cut into slices and enjoy!

MINI CHERRY CHEESE DANISH

Steps:

• Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices.
• Lay each slice on a parchment lined cookie sheet.
• Use a measuring cup to flatten each roll out and build a small wall around the edge.
• Use a drop of flour to prevent sticking and press with your fingertips, too.
• Electric mix cream cheese, sugar and vanilla until smooth.
• Dollop a small amount into each "danish."
• Add a teaspoonful of cherries.
• Bake at 350 for 18-20 minutes.
• Let cool and add a drizzle of glaze.
• Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

CHERRY CHEESE DANISH FOR A CROWD

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.