Cherry Cheese Danish For A Crowd Recipes

CHERRY CHEESE DANISH

Steps:

• Separate crescent dough into four rectangles.
• Place on an ungreased baking sheet; seal perforations.
• Spread 1 tablespoon cream cheese onto each rectangle.
• Top each with 1/4 cup cherry pie filling.
• Bake at 375° for 10-12 minutes or until edges are golden brown.
• Cool for 5 minutes.
• Place frosting in a small microwave safe bowl; heat on high for 15-20 seconds.
• Drizzle over warm pastries.
• Serve warm. Refrigerate leftovers.

EASY CHERRY (OR APPLE) CHEESE DANISH

Steps:

• Preheat oven to 350°F Unroll one package of crescent roll dough and seal edges to make one large sheet. Place in bottom of an ungreased 9" x 13" baking dish.
• In a bowl, combine cream cheese, 1 cup of the sugar and vanilla. Spread mixture over dough in baking dish. Spread cherry pie filling over cream cheese mixture. (If using apple pie filling, spread apple filling and then sprinkle with cinnamon (optional).
• Unroll remaining package of crescent roll dough and seal edges to form one large sheet. Lay dough over pie filling.
• Mix 1/8 cup sugar and 1 teaspoon of cinnamon together. Sprinkle mixture over top of dough.
• Bake approximately 30 or until golden brown.

CHERRY CHEESE DANISH FOR A CROWD

Steps:

• Heat oven to 350*.
• Lightly grease or spray a large cookie sheet (with sides) or a jelly roll pan. I've found that a 10" x 13" cookie sheet works best.
• In a medium sized bowl, mix cream cheese, sugar, egg and vanilla until smooth.
• Remove dough from 1 crescent roll tube.
• Unroll and place it in middle of the prepared pan. Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan.
• Warm in oven 4 minutes until slightly dry. This will set the bottom crust.
• Remove from oven and cool slightly.
• Spread cheese mixture over dough evenly to edges.
• Scatter cherry pie filling evenly over cheese.
• Unroll remaining sheet of crescent roll dough and separate into 8 triangles on top of cherries filling.They should not cover the surface completely; just be sure to space them evenly. *Another option is to tear the 8 triangles into small 1" pieces and randomly scatter them over the top of the pie filling.
• Brush triangles or 1" pieces with egg glaze.
• Bake 20-30 minutes or until top crust is golden and cheese mixture is set.
• Cool in pan on wire rack before dusting with powdered sugar.

CHERRY CHEAT DANISH

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.

LEMON CHERRY CHEESE DANISH RECIPE

Steps:

• Preheat oven to 375F degrees.
• Top a baking sheet with parchment paper and set aside.
• Add the softened cream cheese, sugar, lemon zest and lemon extract to the bowl of a stand mixer and beat until fully combined and smooth. Stop once to scrape the sides of the bowl with a spatula to make sure the mixture is fully combined.
• Unroll the seamless dough sheet onto the prepared baking sheet.
• Spread the lemon cream cheese filling down the middle of the dough sheet.
• Spread the cherry filling on top of the lemon cream cheese layer. You can use more or less cherry filling, I like using 1 cup so the danish is bursting with cherry filling.
• On each long side of the dough, left and right from the filling, make 2 inch long cuts about 1 inch apart. Check the photo at the end of the recipe.
• Starting at one end of the dough sheet, fold the strips over the filling from one side to the other, if you want on an angle.
• Bake the danish for 15-20 minutes, or until it is golden brown. Check at 15 minutes as it is probably ready.
• Remove the danish from the oven and let it completely cool before icing, around 20 - 30 minutes.
• Lemon Glaze:
• Add the powdered sugar to a medium bowl, add two tablespoons of fresh lemon juice and mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of lemon juice. I like the glaze on the thicker side, yet pourable, so it will look white and shiny on the danish, not transparent.
• After the danish has cooled, use a fork or spoon to drizzle the lemon icing over the danish.
• Slice the danish and serve!

EASY CHERRY DANISH

Steps:

• Separate breadsticks, but leave coiled in circles.
• Place in a greased 15x10x1 pan.
• Brush generously with margarine.
• Sprinkle with sugar.
• Make an indentation on top of each, fill with 1 T.
• pie filling.
• Bake at 400 for 15-20 minutes.
• Combine conf sugar and water; drizzle over top.
• You may vary the pie filling.
• Blueberry is also great!

CHERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

CHERRY CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.