Last updated on
Cherry Danish
This Cherry Danish is simple to make and delicious, topped with cherries and drizzle with sweet icing.
Jump to RecipeTable of Contents
Making Danish pastry is so simple with this easy cherry and cream cheese danish recipe. The perfect complement to a mug of coffee or a cup of tea, a danish is a delectable way to start the day. This recipe makes plenty for sharing, and everyone is bound to love these cherry cheesecake danishes.
Fancy enough for the holidays, yet simple enough for a weekday morning, this cherry cheese danish is a treat any day. The beautiful ruby cherry topping looks so festive. A dusting of powdered sugar or a drizzle of glaze not only tastes delicious but also feels wintery.
Cherry Danishes will be a family favorite: they’re tasty, beautiful, and the metaphorical cherry on top is how easy they are to make! A few shortcuts mean flaky layers of pastry with a cherry cheesecake filling are only minutes away. The recipe makes plenty to share, but you can also make them in advance and freeze for a later and even faster breakfast.
Cherry Danish Ingredients
- Cream Cheese
- Flaky Crescent Rolls
- Almond Extract
- Sugar
- Cherry Pie Filling
- Powdered Sugar
- Whole Milk
- Egg
- Water
- Slivered Almonds
Freshly baked danishes look and taste like an extravagance, but they don’t have to take an extravagant amount of time or effort to make. The ever-versatile crescent roll is the foundation of this recipe. It’s not only a time-saver, it’s also delicious.
Flaky crescent roll dough is sliced to form the buttery, flaky pastries. Each round is filled with a sweet cream cheese filling and topped with cherries. A quick egg wash lends a golden glow to the tender pastry. Top with a drizzle of glaze and slivered almonds for a decadent danish.
How to Make Cherry Danish
FIRST STEP: Preheat your oven to 350 degrees.
SECOND STEP: 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.
THIRD STEP: 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).
FOURTH STEP: Using a sharp knife, cut the long cylinder into 12 equal pieces.
FIFTH STEP: 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.
SIXTH STEP: Using a small spoon, place a small amount of cream cheese in the center of each crescent roll.
SEVENTH STEP: 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.
EIGHTH STEP: Bake in the oven for 10-11 minutes, or until the edges are golden brown.
NINTH STEP: Remove from the oven and let cool for 5 minutes.
TENTH STEP: Whisk together powdered sugar and milk to create glaze. Drizzle each danish with glaze and serve warm.
ELEVENTH STEP: Open your second tube of crescent rolls and repeat.
Cooking Tips
A dusting of powdered sugar is a good alternative to a glaze.
This recipe works with any variation of pie filling: try apple, blueberry, strawberry, blackberry, and more!
Add sliced almonds atop the danishes just a few minutes before the baking is done so they stick and get slightly toasted. Drizzle with glaze or sprinkle with powdered sugar after they are slightly cooled.
Assemble the danishes in advance and store in the freezer if you know you won’t need 24 at once and prefer them freshly baked. Once assembled, freeze on a baking sheet until solid. Then move the danishes to an airtight container. Bake from frozen whenever you’d like a danish for breakfast.
Storing this Recipe
Baked and cooled cherry danishes can be stored in an airtight container in the refrigerator for a few days. Reheat in a low oven for 5 minutes.
Baked danishes can also be frozen.
Cherry Danish
This Cherry Danish is simple to make and delicious, topped with cherries and drizzle with sweet icing.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 1 8 oz Block Cream Cheese (softened)
- 2 Tubes Flaky Crescent Rolls ((placed in freezer for 30 minutes))
- ½ tsp Almond Extract
- ½ cup Sugar
- 1 Cherry Pie Filling
- 1 Cup Powdered Sugar
- 3 Tbsp Whole Milk
- Egg + 1 tbsp water, beaten together
- ¼ Cup Slivered Almonds (Optional)
DIRECTIONS
- 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.
WATCH THIS RECIPE VIDEO
Nutrition
Calories: 77kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 171mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 24IU | Calcium: 81mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes
More Recipes
« Stuffing
Comments
Barbars says
Easy way to cut crescent rolls where you don't need to freeze them. Use thread or dental floss to cut the whole crescent roll in 12. Wrap a pice of either around roll and place where you want it sliced. Cross threads at top and pull threads down. Cuts nice clean slices! Been using this method for a long time making mini Carmel crescent buns.