Cherry Danish Recipes

OVERNIGHT CHERRY DANISH

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.

CHERRY DANISH

Steps:

• 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.

CHERRY DANISH

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes., On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack.Combine confectioners' sugar, vanilla and milk; drizzle over rolls. Sprinkle with almonds.

CRAZY-DELICIOUS CHEESY CHERRY DANISH

Steps:

• Preheat oven to 350 degrees F.
• To make the icing: In a small microwave-safe bowl, combine powdered sugar, cornstarch, vanilla extract, and 1 1/2 teaspoons of cold water. Mix until the ingredients have dissolved.
• Add marshmallow creme and microwave for 5 seconds, or until the creme is soft enough to fold into the mixture. Stir until smooth. Add whipped topping and stir again, until evenly combined. Cover and refrigerate the icing until you're ready to ice the Danish.
• To make the Danish: In a medium bowl, combine cream cheese, oats, granulated sugar, soymilk, and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
• Spray a large baking sheet with nonstick spray. Roll out the dough on the sheet into a large rectangle of even thickness. If using crescent roll dough, pinch together perforated seams to seal. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon the cherry filling lengthwise across the middle third of the dough, leaving 1/2-inch borders on the left and right of the filling.
• Starting from the top, make 12 vertical cuts-about 1 inch apart-along the top section of the dough, stopping about 1/2 inch from the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
• Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, "braided" appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
• Bake in the oven for 15 to 20 minutes, until pastry is crispy and golden brown. Allow it to cool completely.
• Just before serving, stir icing and drizzle it over the entire Danish. Cut Danish into 8 slices and indulge! (P.S. Refrigerate leftovers.)
• PER SERVING (1/8th of recipe, 1 slice): 147 calories, 5g fat, 312mg sodium, 22.5g carbs, 0.5g fiber, 10g sugars, 4g protein

CHERRY CHEESE DANISH

Steps:

• Heat oven to 350 degrees.
• Lightly butter 15 1/2" by 10 1/2" jelly-roll pan (cookie sheet with sides).
• In medium bowl, mix cream cheese, sugar, egg, and vanilla with mixer until smooth.
• Remove dough from one tube of crescent rolls.
• Unroll and place in middle of pan.
• Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan.
• Place in oven 4 minutes, or until slightly dry.
• Cool slightly and spread cream cheese mixture evenly over dough.
• Spread pie filling over cheese.
• Unroll remaining sheet of crescent rolls and separate into 8 triangles along perforations.
• Arrange triangles on top of cherries, spaced evenly (will not cover surface completely).
• Brush with egg glaze.
• Bake 30 minutes or until golden brown and cheese mixture is set.
• Let cool and dust with powdered sugar, if desired.
• Cut into squares and refrigerate until serving.

CHERRY DANISH RECIPE

Steps:

• Prepare two baking sheets by lining them with parchment paper. Preheat the oven to 400°F.
• Crack the whole egg into a small bowl. Add the water and beat together. Set aside.
• In a medium bowl, add egg yolk, cream cheese, sugar, lemon juice and vanilla. Mix the ingredients together using an electric mixer on medium high speed.
• On a clean surface, spread out both puff pastry sheets. Cut each sheet into 4 even squares. Make the squares into octagons by folding over each corner about 1 inch.
• Add a dollop of the cream cheese mixture into the center of each of the octagon shapes. (about 2 tbsp each). Keep the cream cheese in a dollop shape. Don't spread it out.
• Optional Cherry topping: Add cherry pie filling on top of the dollop of cream cheese.
• Dip a pastry brush into the egg/water mixture. Brush the top of the exposed puff pasty with the mixture. Add a dusting of sugar over the exposed pastry.
• Bake for 15-27 minutes until the pastry is an even golden brown. Cool and serve.