Easy Braided Cherry Cheese Danish 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!

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 CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
• Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
• Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

BRAIDED CHERRY DANISH RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F. FILLING: In a small saucepan, heat butter, cherries and sugar over medium low heat until sugar has dissolved. Stir in cornstarch, and continue to cook over low heat until thickened, about 10 minutes. Remove from heat, stir in vanilla, and allow to cool to room temperature. BRAIDING: Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, unroll the pastry dough from the packaging, as stated on box,1/4 inch thick. Place the dough on the baking sheet. Along one long side of the pastry make parallel cuts with a knife or rolling pastry wheel, each about 1/2 inch apart, coming in towards the center of the dough, stopping 1 inch from the center lines. Repeat on the opposite side, making sure to line up the cuts with those you've already made. Spoon cherries into the braid, omitting any non-thickened juices and fill braid down the center of the rectangle. Starting with the top and bottom "flaps", fold the top flap down over the filling to cover. Next, fold the bottom "flap" up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends. Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid. Repeat with second pastry sheet. Bake the braid for 25 to 30 minutes, or until pastry is golden brown. Remove from oven. Serve warm, or allow to cool. Keep stored in air-tight container.