January 21, 2022
Cherry Danish
Simple to make and deliciously sticky, this cherry Danish is filled with a sweet cream cheese filling, tart cherries and topped with a sweet icing, making it irresistible.
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With this easy-to-make cherry Danish recipe, you’ll have a freshly baked pastry with a light and flaky crescent roll crust and a gooey cream cheese and cherry pie filling (try our yummy crescent roll cinnamon rolls, too!). It’s perfect for a family breakfast or even just a mid-day treat!
CHERRY DANISH INGREDIENTS
You will need:
- 2 (8-ounce) tubes of crescent rolls (placed in the freezer 30 minutes)
- 5-ounces of cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon almond extract
- 1 large egg
- 1 tablespoon water
- 1 (21-ounce) can cherry pie filling
- Sliced almonds for an optional garnish
For the Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
SUBSTITUTIONS AND ADDITIONS
PIE FILLING: You can swap out the pie filling in your Danish pastry for any pie filling. The options are pretty much endless. Blueberry, strawberry, blackberry, or apple would all be great substitutions. You could even use a different filling for each of the Danishes, and have a variety to serve up for guests or family members!
TOPPINGS: Slivered almonds are a great addition to this easy recipe. They add just the right amount of texture to an otherwise soft and chewy dish.
HOW TO MAKE THIS CHERRY DANISH RECIPE
STEP ONE: Preheat your oven to 350°F. Line 2 baking sheets with parchment paper, set them aside.
STEP TWO: Using a medium bowl and a handheld electric mixer on medium-high speed, cream together the cream cheese, granulated sugar and almond extract until smooth. Set it aside.
PRO TIP:
Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your filling.
STEP THREE: In a small mixing bowl using a fork, beat the egg and water to make an egg wash. Set it aside.
STEP FOUR: Open only 1 package of crescent rolls, remove them from the tube. Do not unroll them, instead keep them in the long cylinder shape and place on the cutting board.
PRO TIP:
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 them in batches.
STEP FIVE: Using a sharp knife, cut the long cylinder into 12 equal pieces. Using your fingers and thumb, flatten each round circle in the middle. Place each circle on the prepared baking sheet 2 inches apart.
STEP SIX: With a pastry brush, paint the edges and sides of the dough circle with the egg wash.
STEP SEVEN: Using a small spoon, spoon a small amount of the cream cheese filling into the center of the crescent dough.
STEP EIGHT: Using a small spoon, place 2 cherries on top of the cream cheese filling.
PRO TIP:
Gently press the cherries down to make sure they stay centered. You can also use a fork to ensure a small amount of filling gel per danish.
STEP NINE: Bake for 12 to 14 minutes, or until the edges are golden brown. Allow the danishes to cool for 5 minutes before drizzling with glaze.
STEP TEN: In a small bowl, whisk together the powdered sugar and milk until no lumps are visible. Lightly drizzle the glaze over each danish. You can garnish the danish with a few sliced almonds.
STEP ELEVEN: Open your second tube of crescent rolls and repeat.
HOW TO SERVE
This easy cheesy cherry Danish recipe would be such a fun treat for special occasions or a holiday breakfast. It’s sure to be a family favorite.
Enjoy with a homemade pumpkin spice latte or whipped hot chocolate for a breakfast treat.
Looking for some other fun and easy breakfast recipes? Be sure to check out our other sweet treats like Monkey Bread and Cinnamon Roll Casserole.
MORE CHERRY RECIPES
STORAGE
IN THE FRIDGE: You most definitely want to keep your cherry Danish in the refrigerator between servings. This will keep it fresh for much longer.
Cover your Danish with foil or plastic wrap, or place it in a plastic bag. Make sure it is sealed tightly, to prevent it from drying out.
IN THE FREEZER: To freeze your cherry Danish, wrap it tightly in either freezer plastic wrap or aluminum foil. Make sure it has completely cooled off after baking.
Place the wrapped Danish into a freezer-safe Ziploc bag and put it into the freezer. Make sure to take it out with plenty of time to thaw before serving.
You’re sure to love the sweet flavors of this easy cherry cheese Danish. What’s not to love with a flaky crescent crust, gooey cream cheese, and cherry pie filling. This classic pastry dessert is a favorite any time of day.
FREQUENTLY ASKED QUESTIONS
What is a Danish pastry?
Danish pastries are those super buttery, light, and flaky pastries with a creamy, fruity filling. You’ve likely seen them in your local bakery section or grocery store.
The buttery pastry are most commonly filled with cheese or jam (or a combination of both) and topped off with a simple glaze. You may have also heard them referred to as just a ‘Danish’.
Can I freeze these pastries?
To freeze your cherry Danish, wrap it tightly in either freezer plastic wrap or aluminum foil.
Make sure it has completely cooled off after baking. Place the wrapped danish into a freezer-safe Ziploc bag and put it into the freezer.
Should I store my pastries on the counter or in the fridge?
Because of the cream cheese filling and to keep them extra fresh, it is best to store them in the fridge.
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Cherry Danish
Simple to make and deliciously sticky, this cherry Danish is filled with a sweet cream cheese filling, tart cherries and topped with a sweet icing, making it irresistible.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 Danish
Ingredients
- 2 tubes flaky crescent rolls placed in the freezer for 30 minutes
- 5 ounces cream cheese softened
- ½ teaspoon almond extract
- ¼ cup sugar
- 21 ounces cherry pie filling
- 1 egg
- 1 tablespoon water
- ¼ cup slivered almonds optional
Glaze
- 1 cup powdered sugar
- 3 tablespoons whole milk
Instructions
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper, set it aside.
- Using a medium bowl and a handheld electric mixer on medium-high speed, cream together the cream cheese, granulated sugar and almond extract until smooth. Set it aside.
- In a small mixing bowl using a fork, beat the egg and water to make an egg wash. Set it aside.
- Open only 1 package of crescent rolls, remove them from the tube. Do not unroll them, instead keep them in the long cylinder shape and place on the cutting board.
- Using a sharp knife, cut the long cylinder into 12 equal pieces.
- Using your fingers and thumb, flatten each round circle in the middle. Place each circle on the prepared baking sheet 2 inches apart. With a pastry brush, paint the edges and sides of the dough circle with the egg wash.
- Using a small spoon, spoon a small amount of the cream cheese filling into the center of the crescent dough.
- Using a small spoon, place 2 cherries on top of the cream cheese filling.
- Bake for 12 to 14 minutes, or until the edges are golden brown. Allow the danishes to cool for 5 minutes before drizzling with glaze.
- In a small bowl, whisk together the powdered sugar and milk until no lumps are visible. Lightly drizzle the glaze over each danish. You can garnish the danish with a few sliced almonds.
- Open your second tube of crescent rolls and repeat.
Video
Notes
Recipe adapted from: https://thebestblogrecipes.com/blueberry-cream-cheese-danish/
TIP: Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your filling.
TIP: 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 them in batches.
TIP: Gently press the cherries down to make sure they stay centered. You can also use a fork to ensure a small amount of filling gel per danish.
Nutrition
Calories: 70kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 35mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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Comments
Sheri says
The cherry pie filling is not on the ingredient list. How many ounces does the recipe need?
Thank you!
Layne Kangas says
It’s one 21-ounce can. Enjoy!
Sheri says
Thank you! I’m looking forward to making this for Christmas treats – going to make half with cherry filling and the other half with blueberry filling.😋
Layne Kangas says
Oh yum!!!
Vi says
Made this. It turned out great. They were smaller than I thought but otherwise great.
Gloria says
These are super cute and yummy!