PHILADELPHIA-CHERRY DANISH DESSERT
Skip the line at the bakeshop and make your own cherry Danish dessert! These PHILADELPHIA-Cherry Danish Dessert squares take just 15 minutes of prep.
Provided by My Food and Family
Categories Home
Time 1h
Yield 24 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 10 g, Protein 2 g
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.
Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 70mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY DANISH
This Cherry Danish is simple to make and delicious, topped with cherries and drizzle with sweet icing.
Provided by Shauna
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees.
- In a large bowl using a hand mixer, beat softened cream cheese, sugar and almond extract until smooth. Use a rubber spatula to clean the sides of the bowl as you are mixing. Set cream cheese mixture aside.
- Open only one package of crescent rolls and remove them from the tube. Do not unroll them, instead keep them in a long cylinder shape and place on a cutting board. (The crescent rolls will dry out and not shape easily if left on the counter. This is why we recommend freezing them and then cooking in batches).
- Using a sharp knife, cut the long cylinder into 12 equal pieces.
- Using your fingers and thumbs, flatten each round circle in the middle. Place each circle on a baking sheet lined with parchment paper about 2 inches apart. With a pastry brush, wash the edges and sides of the crescent rolls with egg wash.
- Using a small spoon, place a small amount of cream cheese in the center of each crescent roll.
- Using a small spoon, place a small amount of cherry pie filling on top of the cream cheese filling. Make sure to have at least 3 cherries on each danish or they will look flat and not full of fruit.
- Bake in the oven for 10-11 minutes, or until the edges are golden brown.
- Remove from the oven and let cool for 5 minutes.
- Whisk together powdered sugar and milk to create glaze. Drizzle each danish with glaze and serve warm.
- Open your second tube of crescent rolls and repeat.
Nutrition Facts : Calories 77 kcal, Carbohydrate 12 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 171 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CHERRY DANISH DESSERT
I USED TO MAKE THIS AT PAMPERED CHEF SHOWS AND IT WAS ALWAYS A HIT. I LIKE THIS BETTER BECAUSE THE WAY WE MADE IT WAS ON A ROUND STONE AND THE CHERRIES USED TO RUN OVER AND MAKE A MESS IN THE OVEN. THIS IS CONTAINED. MAKING IT TONIGHT ALONG WITH POTATO CASSEROLE I JUST POSTED.
Provided by Kimi Gaines
Categories Fruit Desserts
Time 45m
Number Of Ingredients 7
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.
CHERRY DANISH DESSERT
I found this recipe inside my cream cheese package. It looks like a good one and I'm definately going to try it!
Provided by flume027
Categories Cheesecake
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
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.
CRAZY-DELICIOUS CHEESY CHERRY DANISH
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- To make the icing: In a small microwave-safe bowl, combine powdered sugar, cornstarch, vanilla extract, and 1 1/2 teaspoons of cold water. Mix until the ingredients have dissolved.
- Add marshmallow creme and microwave for 5 seconds, or until the creme is soft enough to fold into the mixture. Stir until smooth. Add whipped topping and stir again, until evenly combined. Cover and refrigerate the icing until you're ready to ice the Danish.
- To make the Danish: In a medium bowl, combine cream cheese, oats, granulated sugar, soymilk, and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
- Spray a large baking sheet with nonstick spray. Roll out the dough on the sheet into a large rectangle of even thickness. If using crescent roll dough, pinch together perforated seams to seal. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon the cherry filling lengthwise across the middle third of the dough, leaving 1/2-inch borders on the left and right of the filling.
- Starting from the top, make 12 vertical cuts-about 1 inch apart-along the top section of the dough, stopping about 1/2 inch from the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
- Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, "braided" appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
- Bake in the oven for 15 to 20 minutes, until pastry is crispy and golden brown. Allow it to cool completely.
- Just before serving, stir icing and drizzle it over the entire Danish. Cut Danish into 8 slices and indulge! (P.S. Refrigerate leftovers.)
- PER SERVING (1/8th of recipe, 1 slice): 147 calories, 5g fat, 312mg sodium, 22.5g carbs, 0.5g fiber, 10g sugars, 4g protein
Nutrition Facts : Calories 147, Fat 5 grams, Sodium 312 milligrams, Carbohydrate 22.5 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 10 grams
CINNAMON CHERRY DANISH CAKE
This is a great way to "doctor up" a cake mix and make it seem like you spent hours making it! This recipe is easy to do with not having to invest a lot of time putting it together for any occasion.
Provided by Robin Wellhouse
Categories Cakes
Time 40m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350º F and lightly grease a 9X13 casserole/cake pan with non-stick spray.
- 2. In a large bowl or using a mixer, whisk together vanilla cake mix and instant pudding mix together until combined, then beat in the eggs, milk, oil, sour cream, and vanilla extract until well incorporated.
- 3. Pour into the prepared baking dish.
- 4. In a microwaveable bowl, make the topping by combining ½ stick of the the butter, brown sugar and cinnamon. Microwave until melted and stir until smooth. Drizzle the mixture over cake batter, then use a knife to swirl mixture into cake.
- 5. Put the baking dish into the preheated oven and bake for about 25 minutes, or until toothpick inserted in center comes out clean.
- 6. While the cake bakes, microwave the butter with the with the cream cheese and cream for a few seconds until easy to whisk. Then mix with the powdered sugar until smooth. Add additional cream if necessary, until you get the desired consistency.
- 7. After the baking completes, remove cake from oven, let it cool for about 5 minutes. Then evenly spread the cherries over the cake and drizzle the icing on. Slice, serve warm, and enjoy!
DANISH CHERRY RHUBARB DESSERT
"Can I have the recipe?" is the question I'm always asked whenever I serve this delicious dessert. Rhubarb is generally ready first thing in spring, and these bars are a great way to welcome the season.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 328 calories, Fat 12g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 292mg sodium, Carbohydrate 52g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY CHEAT DANISH
It's quick, it's versatile, it's easy and it's delicious. What more could you want from a dessert recipe?
Provided by Banriona
Categories Bar Cookie
Time 40m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Unroll 1 can crescent roll dough and press into greased cookie sheet to form crust, pressing firmly to seal seams together.
- Beat cream cheese, 3/4 cups of the sugar, egg white and vanilla in bowl until well blended. Spread over crust in pan leaving a 1/4 - 1/2" edge for top and bottom crusts to seal together; cover with pie filling. Unroll second can of dough onto a sheet of waxed paper and roll out to 13x9-inch sheet ensuring seams are sealed completely. Invert wax paper over pie filling to create top crust. Discard wax paper.
- Bake 30-35 minutes until golden brown. Cool at least 20 minutes. While cooling, gradually add milk to remaining powdered sugar beating until well blended and thick (may not require all of the 2 Tbsp). Drizzle onto warm (not hot) dessert. Cut into 24 pieces to serve.
Nutrition Facts : Calories 161.4, Fat 4.6, SaturatedFat 2.4, Cholesterol 20.2, Sodium 166.4, Carbohydrate 25.7, Fiber 0.8, Sugar 8.2, Protein 4.1
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