Best Cherry Danish Dessert Recipes

CHERRY DANISH DESSERT

Steps:

• Preheat oven to 350 degrees.
• Unroll 1 of the cans of crescent dough into 2 long rectangles.
• Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
• Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended.
• Spread onto crust and then cover the cream cheese mixture with pie filling.
• Unroll remaining can of crescent dough; separate into 2 long rectangles.
• Press out to form a 13x9-inch rectangle, pressing seams together to seal.
• Place over pie filling to form top crust.
• Bake 25 minutes or until golden brown; cool slightly.
• Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended.
• Drizzle over warm dessert.
• Cut into 24 rectangles to serve.
• Store leftover dessert in refridgerator.

DANISH CHERRY RHUBARB DESSERT

Steps:

• In a large bowl, combine the flour and salt; cut in butter until crumbly. Stir in the milk and egg yolk. Divide dough in half. On a lightly floured surface, roll each portion into a 13-in. x 9-in. x rectangle. Place one rectangle in a greased 13-in. x 9-in. baking dish. Sprinkle with cornflakes., In a large bowl, combine rhubarb and 1-1/2 cups sugar. Stir in pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top. , In a small bowl, lightly beat egg white; brush over pastry. Sprinkle with remaining sugar. Bake at 350° for 50-55 minutes or until crust is golden brown. Cool on a wire rack., In a small bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator.

CHERRY DANISH DESSERT

Steps:

• 1. HEAT OVEN TO 350F.
• 2. UNROLL 1 CAN CRESCENT DOUGH INTO 2 RECTANGLES; PRESS ONTO BOTTOM OF 13X9 INCH PAN SPRAYED WITH COOKING SPRAY, FIRMLY PRESSING PERFORATIONS AND SEAMS TOGETHER TO SEAL.
• 3. BEAT CREAM CHEESE, 3/4 CUP SUGAR, EGG WHITE AND VANILLA WITH MIXER UNTIL WELL BLENDED; SPREAD ONTO CRUST. COVER WITH PIE FILLING. UNROLL REMAINING CAN OF CRESCENT DOUGH; SEPARATE INTO 2 RECTANGLES. PAT OUT TO FORM 13X9 INCH RECTANGLE, PRESSING SEAMS AND PERFORATIONS TOGETHER TO SEAL; PLACE OVER PIE FILLING.
• 4. BAKE 25-30 MINUTES OR UNTIL GOLDEN BROWN; COOL SLIGHTLY. GRADUALLY ADD MILK TO REMAINING SUGAR, BEATING WITH WHISK UNTIL BLENDED; DRIZZLE OVER DESSERT.

DANISH CHERRY RHUBARB DESSERT

Steps:

• 1. In a bowl, combine the flour and salt; cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half.
• 2. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle into a greased 13 x 9 inch baking dish. Sprinkle with cornflakes.
• 3. In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the pie filling and vanilla; spread over the cornflakes. Top with remaining pastry. Cut slits in the top.
• 4. Beat egg white; brush over the pastry. Sprinkle with the remaining sugar. Bake at 350 degrees for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
• 5. In a bowl, combine the glaze ingredients; drizzle over the top. Store in the refrigerator.

PHILADELPHIA-CHERRY DANISH DESSERT

Steps:

• Heat oven to 350°F.
• Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
• Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.
• Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
• Bake 25 to 30 min. or until golden brown; cool slightly.
• Mix milk and remaining sugar until blended; drizzle over dessert.

PHILADELPHIA-CHERRY DANISH DESSERT

Steps:

• Heat oven to 350°F.
• Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
• Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.
• Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
• Bake 25 to 30 min. or until golden brown; cool slightly.
• Mix milk and remaining sugar until blended; drizzle over dessert.