Cherry Danish Biscuit Cups Food

CHERRY CHEESE DANISH RECIPE

Steps:

• Preheat oven to 400°.
• Lay out one roll of puff pastry and cut it in half and then in half again. Making 4 even squares.
• Leaving a ½ centimeter edge, start ½ centimeter in from the corner and cut parallel to one side not quite to the middle. Start from where you cut at the corner and make an L going down the other side but not all the way to the middle. Do this on each corner. (see photo for example)
• Repeat on all 4 squares.
• Mix cream cheese, sugar and Bourbon in a bowl. Put one scant teaspoon in the middle of each corner of the pastry.
• Place one cherry and small amount of filling on each cream cheese corner.
• Dip finger in water and dampen each corner to help them stick.
• Fold each cut corner piece into the middle making sure to press slightly so it will hold. Put one cherry in the middle.
• Repeat with second roll of pastry.
• Bake for 12 min.
• Remove from oven and sprinkle with powdered sugar. Enjoy!

CHERRY DANISH BISCUIT CUPS

Steps:

• Heat oven to 350°F. Spray two 2 3/4x1 1/4-inch muffin cups with cooking spray. In small bowl, stir together cream cheese, 1 teaspoon granulated sugar and the almond extract. In shallow dish, place 1 tablespoon granulated sugar.
• Place biscuits on microwavable paper towel. Microwave on Medium (50%) 30 to 40 seconds, turning over halfway through microwave time. (Biscuits will be almost thawed.) Press each side of biscuits into granulated sugar, flattening biscuits. Press each biscuit into bottom and up side of muffin cup.
• Spoon cream cheese mixture evenly into biscuit cups. Top with preserves. Bake 17 to 25 minutes or until edges are light golden brown. Cool 5 minutes. Gently remove from cups. In small bowl, stir together powdered sugar and water. Drizzle over biscuits. Serve warm or cool.

CHERRY DANISH

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes., On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack.Combine confectioners' sugar, vanilla and milk; drizzle over rolls. Sprinkle with almonds.

EASY CHERRY DANISH RECIPE

Steps:

• Preheat oven to 375°F. Spray muffin pans with nonstick cooking spray.
• Open the can of biscuits and slice each in half (like you're cutting a hamburger bun).
• Flatten each biscuit half with your fingers, then press each into the bottom and up the sides of each muffin cavity.
• Fill each with about 2 tablespoons of pie filling.
• Bake for 15-25 minutes, or until the biscuits are golden and puffy. Cool 10 minutes in pan then use a butter knife to help you remove the danish from the pan. They should pop right out. Cool completely before frosting.
• To make frosting: Whisk powdered sugar with extract and 1 tablespoon heavy whipping cream. Add more cream as needed for drizzle consistency. Drizzle over danish.Store loosely covered in the refrigerator for up to 3 days or freeze for up to 2 months.

EASY CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees.
• Cream together cream cheese, almond extract, and granulated sugar using an electric mixer and set aside.
• Separate each biscuit in half so there will be 16 total slices. I started doing this with a bread knife but actually found it easier to find the center and pull each biscuit apart using my hands. Place the biscuits on a large baking sheet lined with a nonstick baking mat or parchment paper.
• Use a small glass or the bottom of a 1/4 cup measuring cup dipped in sugar and press down to indent the middle of each biscuit.
• Spread about a teaspoon of cream cheese on each biscuit and then add pie filling. Add about a teaspoon of cherries or about three cherries worth to the top.
• Place the pan in the oven and bake for about 12-14 minutes, until lightly browned and cooked.
• While the biscuits are baking, whisk together the glaze ingredients in a small dish. If the mixture is too thick, add a bit more milk until you get the consistency to drizzle.
• Take them out of the oven, let cool, and drizzle your icing over each roll. Enjoy warm or at room temperature.

CHERRY DANISH BISCUIT CUPS

Steps:

• Heat oven to 350°F
• Spray 4 muffin cups with cooking spray.
• In small bowl, stir together cream cheese, 2 teaspoons granulated sugar and the almond extract.
• In shallow dish, place 2 tablespoons granulated sugar.
• Place biscuits on microwavable paper towel.
• Microwave on Medium (50%) 30 to 40 seconds, turning over halfway through microwave time (Biscuits will be almost thawed).
• Press each side of biscuits into granulated sugar, flattening biscuits.
• Press each biscuit into bottom and up side of muffin cup.
• Spoon cream cheese mixture evenly into biscuit cups; top with preserves.
• Bake 17 to 25 minutes or until edges are light golden brown.
• Cool 5 minutes; gently remove from cups.
• In small bowl, stir together powdered sugar and water; drizzle over biscuits.
• Serve warm or cool.

CHEESE DANISH BISCUITS.

Steps:

• 1. Heat oven to 375. Spray 16 muffin cupss w/ cooking spray.
• 2. Separate biscuits carefully into 2 halves. Place each biscui half into a muffin cup, pressing into bottom and sides to form a crust.
• 3. In bowl, beat cream cheese,egg, and sugar until smooth. Evenly spoon mix into muffin cups. Bake 10-12 mins, or until edges are golden.