Danish Cherry Sauce Food

CHERRY SAUCE

Steps:

• Combine sugar, cornstarch and salt in a saucepan.
• Stir in water.
• Add the cherries and cook until thick and bubbly.

EASY CHERRY SAUCE

Steps:

• In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
• Place over medium heat and whisk constantly until the mixture starts to thicken.
• Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
• Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.

DANISH PASTRY

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
• To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

CRAZY-DELICIOUS CHEESY CHERRY DANISH

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

EASY CHERRY SAUCE

Steps:

• Gather the ingredients.
• If working with fresh cherries, wash them thoroughly and carefully remove all the stems and pits.
• In a medium saucepan, place the cherries (fresh or frozen), sugar, and water. If using frozen cherries, add just half the amount of water to begin with. Bring to a boil over medium-high heat, stirring often.
• In a small bowl, stir the lemon juice and cornstarch together until smooth.
• Whisk the cornstarch mixture into the boiling cherry mixture.
• If working with frozen cherries, check on the texture of the mixture and add one tablespoon of water at a time if too thick.
• Return the sauce to a boil, stirring constantly. Don't let the sauce scorch on the bottom.
• Cook until the liquid has properly thickened, about one more minute.
• Remove the pot from the heat and taste. Add a little extra sugar or lemon juice if needed at this point, depending on your personal preference. Allow the sauce to cool to room temperature before using it.

MIXED BERRY CREAM CHEESE DANISH

Steps:

• Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
• Remove dough from can; do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Place dough rounds 2 inches apart on cookie sheet. Press each round to 4 inches in diameter, about 1/4 inch thick.
• In small bowl, stir cream cheese, granulated sugar, flour and lemon zest until smooth. Spread about 2 tablespoonfuls cream cheese mixture into center of each round; spread to within 1/2 inch of edges.
• Bake 15 to 18 minutes or until golden brown around edges. Cool 5 minutes.
• Meanwhile, in small bowl, mix strawberries, raspberries and blueberries until well mixed. Spoon heaping 2 tablespoonfuls berry mixture onto center of each Danish.
• In small bowl, stir powdered sugar and lemon juice until smooth. Add additional lemon juice, 1/2 teaspoon at a time, if needed for desired drizzle consistency. Drizzle over each Danish.

SIMPLE BERRY SAUCE

Steps:

• Place the frozen fruit and the sugar in a small saucepan. Set the heat to low, stirring occasionally, until the berries have softened. This should take between 5-10 minutes.
• Once the berries are mostly thawed, increase the heat to medium. Mash them with a potato masher and stir constantly while the liquid simmers for about 2 minutes.
• Pour the warm mixture over vanilla ice cream or let cool and then serve with the dessert of your choice. Store in the refrigerator until ready to use. Enjoy!

RISALAMANDE (DANISH ALMOND RICE PUDDING WITH CHERRY SAUCE)

Steps:

• Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds.
• Let the rice cool and then chill for several hours or overnight.
• Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat. Stir the cream mixture into the rice pudding.(Note: The rice will may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.)
• Serve the Risalamande at room temperature with the warm cherry sauce.

CHERRY SAUCE

Steps:

• Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.
• Cover and store in the fridge where it will keep for up to a week.
• Serve warm or at room temperature.

DANISH CHERRY SAUCE

Steps:

• Wash and pit cherries (if you don't have a pitter, a sturdy straw works).
• In a large saucepan combine sugar, cinnamon sticks, almond extract, water and corn syrup.
• Over medium high heat bring to a boil, stirring often to prevent scorching.
• Reduce heat to a simmer and add cherries.
• Simmer for 5 minutes.
• Remove cinnamon sticks.
• Ladle hot sauce into hot sterile jars, leaving 1/2 inch head space.
• Wipe rims and adjust 2 piece caps.
• Process 10 minutes in a boiling water canner.
• **To thicken sauce for serving, combine 1 T cornstarch and 2 T's water in a medium saucepan.
• Whisk well to remove any lumps.
• Add 1 pint Danish Cherry Sauce and bring to a boil, cooking until sauce reaches desired thickness.

CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 375° and line a baking sheet with parchment paper. Set aside.

CHERRY DANISH RECIPE

Steps:

• In a bowl, combine 8 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 1/4 tsp almond extract.
• Then add in 1 egg and mix it just to combine.
• On a lightly floured surface, roll out both sheets of thawed puff pastry to a 12 x 12-inch square. Do this using a rolling pin.
• Cut each sheet into 9 even squares. Then cut a 1-inch border around each square.
• Transfer each square to a baking sheet lined with parchment paper and brush the edge border of each square with egg wash (1 egg + 1 Tbsp water).
• Pit 2 cups of fresh cherries and cut them into halves. I recommend using a cherry pitter to make this step a lot faster.
• Combine the cherries with 1 Tbsp corn starch, 1/2 cup granulated sugar, and 2 Tbsp lemon juice.
• Place 1 heaping tablespoon of the cream cheese mixture into the center of each square. Then place 1 tbsp of the cherry mixture on top. Sprinkle some sliced almonds on top of the cherries as well. Then bake at 400 degrees Fahrenheit for 15 minutes.
• Meanwhile combine 1 cup powdered sugar, 1 tbsp milk, and 1 1/2 tsp lemon juice. This will be the glaze. Once the pastries are cooled, drizzle the glaze over each square.

EASY CHERRY SAUCE

Steps:

• Add water, sugar, cornstarch, and lemon juice to a small pot. Whisk until no cornstarch lumps remain.
• Place pot over medium heat and whisk mixture continuously until it starts to thicken, about 2-3 minutes.
• Add frozen cherries and stir. When mixture starts to bubble, turn the heat down to low and simmer for 5-7 minutes, stirring occasionally so the mixture does not stick to the bottom of the pot. Continue simmering until the sauce has thickened and looks glossy.
• After the time has passed, remove the pot from the stove and allow the sauce to cool completely in the pot.
• Once cooled, place the cherry sauce in a jar, cover, and refrigerate.

EASY CHERRY CREAM CHEESE DANISH

Steps:

• Combine cherries, water, lemon juice, sugar and cornstarch in a small sauce pan. Bring the cherry mixture to a boil over medium-high heat; reduce the heat to low. Cook, stirring frequently, about 5 to 10 minutes. The cherry sauce will start to thicken significantly. Turn off heat and stir in almond extract. Allow the filling to cool while thawing the pastry dough, at room temperature, about 45 minutes to 1 hour.
• Preheat oven to 400 degrees.
• Roll out the thawed pastry dough on a lightly floured surface, into a 9 x 12 rectangle. Cut the dough in half lengthwise, then cut each half into thirds. Using a pastry wheel or small knife, score a border ½ inch around the edge of each rectangle.
• In a small mixing bowl, stir together the softened cream cheese, sugar, and vanilla. Spoon 2 to 3 tablespoons of cream cheese mixture into the middle of each piece of dough. Spread the cream cheese evenly, trying to make sure the mixture stays within the borders.
• Spoon 5 to 7 cherries into the middle of the cream cheese with some of the cherry juice.
• Bake for 15 to 20 minutes, on the middle rack in the oven.
• Remove the danishes from the baking sheet with a spatula and place onto a wire cooking rack to cool.
• When the danishes are cool, Combine the powdered sugar, milk and vanilla extract in a bowl and whisk until smooth. Drizzle over the danishes or use a piping bag for a more decorative touch.
• Serve warm. Reheat in a toaster oven, microwave or serve at room temperature.

CHERRY DANISH

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.

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE

Steps:

• Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
• Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

DANISH RICE PUDDING WITH DRIED CHERRY SAUCE

Steps:

• Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30-40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce.
• Dried Cherry Sauce
• Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).