2 Tubes Flaky Crescent Rolls (placed in freezer for 30 minutes)
½ tspAlmond Extract
½ cupSugar
1 Cherry Pie Filling
1 Cup Powdered Sugar
3TbspWhole Milk
Egg + 1 tbsp water, beaten together
¼ Cup Slivered AlmondsOptional
Instructions
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.