Simple to make and deliciously sticky, this Cherry Danish is topped with a sweet icing, making it irresistable.
Keyword Cherry Danish, Cherry Danish Recipe
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
2tubesFlaky Crescent Rollsplaced in the freezer for 30 minutes
1cherry pie filling
1eggegg1 tbsp water, beaten together
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 them on a cutting board. 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.
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 2 cherries on each danish or they will look flat and not full of fruit.
Bake in the oven for 10 to 11 minutes, or until the edges are golden brown.
Remove from the oven and let cool for 5 minutes.
In a small mixing bowl, whisk together 1 cup powdered sugar and 3 tablespoons of milk. Continue whisking until the mixture is smooth and no lumps are visible. Drizzle each danish with glaze and serve warm.
Open your second tube of crescent rolls and repeat.