CHERRY CHEESE DANISH RECIPE
This easy Cherry Cheese Danish recipe is fancy enough for holidays and special occasions yet simple enough to make on a Tuesday morning. A delicious breakfast that looks so impressive!
Provided by Trish - Mom On Timeout
Categories Breakfast
Number Of Ingredients 6
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!
Nutrition Facts : Calories 276 kcal, Carbohydrate 23 g, Protein 3 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 145 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
EASY CHEESY CHERRY DANISH
Our Easy Cheesy Cherry Danish is a nostalgic recipe that will give you a warm feeling after just one bite. Indulge in the sweet flavors while memories of yesteryear come back, because this Danish recipe, is just like the ones you used to get as a kid. Now, you can share this with your own family and make new memories that'll last a lifetime.
Provided by Ginsburg Enterprises
Categories Misc. Breakfast
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
- Open package of crescent rolls but do not unroll them. Using a sharp knife, cut the roll into 8 even slices (as if you were making slice and bake cookies). Lay each slice on the baking sheet, leaving about 2 inches between pieces. Using the bottom of a drinking glass, flatten each slice. Lightly dust each with flour and using your fingers (lightly flour them), build up the edges slightly. The center of each Danish should be flattened slightly so that each looks like a shallow bowl.
- In a medium bowl with an electric mixer on medium speed, beat cream cheese, granulated sugar, and almond extract until smooth. Evenly dollop mixture in center of each Danish, then top each with a teaspoonful of cherry pie filling.
- Bake 12 to 15 minutes or until golden. Remove to a cooling rack to cool slightly.
- In a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over each Danish and top with sliced almonds, if desired.
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.
EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
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.
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
OVERNIGHT CHERRY DANISH
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.
Nutrition Facts : Calories 218 calories, Fat 8g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY CHEESE DANISH
This is an awesome dessert...reminds me of cherry-topped cheesecake, but MUCH easier to make:) Every time I take this dessert to a party, I ALWAYS get asked for the recipe (I just take a few copies with me/lol). I also like it with blueberry pie filling, but the fam. likes cherry, so that's usually what I use.
Provided by Manda
Categories Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Lightly butter 15 1/2" by 10 1/2" jelly-roll pan (cookie sheet with sides).
- In medium bowl, mix cream cheese, sugar, egg, and vanilla with mixer until smooth.
- Remove dough from one tube of crescent rolls.
- Unroll and place in middle of pan.
- Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan.
- Place in oven 4 minutes, or until slightly dry.
- Cool slightly and spread cream cheese mixture evenly over dough.
- Spread pie filling over cheese.
- Unroll remaining sheet of crescent rolls and separate into 8 triangles along perforations.
- Arrange triangles on top of cherries, spaced evenly (will not cover surface completely).
- Brush with egg glaze.
- Bake 30 minutes or until golden brown and cheese mixture is set.
- Let cool and dust with powdered sugar, if desired.
- Cut into squares and refrigerate until serving.
Nutrition Facts : Calories 262.1, Fat 12.3, SaturatedFat 6.9, Cholesterol 70.4, Sodium 250, Carbohydrate 32.3, Fiber 1.3, Sugar 7.6, Protein 5.5
DANISH PASTRY
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Bread Yeast Bread Recipes
Time 3h8m
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
EASY CHERRY CREAM CHEESE DANISH RECIPE - (3.8/5)
Provided by pumpkinpassion
Number Of Ingredients 11
Steps:
- I cut the sheet of pastry into 9 squares. Then spread the cream cheese mixture on a diagonal. Added a few cherries... And pulled the opposite corners up and pinched them together. Brush with a bit of egg wash and bake at 400-425 until golden brown, about 15 minutes in my oven. Pour a cup of coffee and enjoy. These would be great for a brunch table, too!
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
BEST CHERRY PIE
This is called Best Cherry Pie because it is a blue ribbon winner at the county fair in Vicksburg, MS (according to the cookbook "Vintage Vicksburg"). I think it's a blue ribbon winner
Provided by Luby Luby Luby
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Drain cherries, reserving 1/2 cup juice.
- Combine sugar, cornstarch and salt.
- Combine cherry juice, food coloring, almond extract and lemon juice.
- Add to dry ingredients, mixing well.
- Add cherries and mix well again.
- Add butter and let stand for 15 minutes.
- Pour cherry mixture into pie crust and finish top with lattice work pie crust.
- Bake for 50 to 55 minutes.
Nutrition Facts : Calories 410.5, Fat 16.5, SaturatedFat 4.7, Cholesterol 3.8, Sodium 327, Carbohydrate 63.9, Fiber 2.8, Sugar 39.2, Protein 3.6
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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