Holiday Cherry Cheese Danish Recipes

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.

EASY CHERRY DANISH RECIPE WITH CREAM CHEESE

Steps:

• Heat oven to 375°F. Remove crescent dough from can, but DO NOT unroll. Cut dough into 8 slices and place 2 inches apart on cookie sheet. Press each slice into 3 inch round pieces, making sure to leaving ridge around outer edge.
• In small bowl, mix together cream cheese and 4 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each piece of dough and spread around the center.
• Top the cream cheese mixture with 1 teaspoon cherry pie filling. Bake 12 to 14 minutes or until golden brown. Cool 4- 5 minutes on cookie sheet before moving them.
• In a small bowl, mix 1/2 cup powdered sugar and 2-3 teaspoons of milk. Start with 2 tsp of milk and add more for your desired constancy. Drizzle glaze over Danish using a spoon and serve warm.

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.

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!

CHERRY CHEESE DANISH RECIPE

Steps:

• Preheat oven to 400°.
• Lay out one roll of puff pastry and cut it in half and then in half again. Making 4 even squares.
• Leaving a ½ centimeter edge, start ½ centimeter in from the corner and cut parallel to one side not quite to the middle. Start from where you cut at the corner and make an L going down the other side but not all the way to the middle. Do this on each corner. (see photo for example)
• Repeat on all 4 squares.
• Mix cream cheese, sugar and Bourbon in a bowl. Put one scant teaspoon in the middle of each corner of the pastry.
• Place one cherry and small amount of filling on each cream cheese corner.
• Dip finger in water and dampen each corner to help them stick.
• Fold each cut corner piece into the middle making sure to press slightly so it will hold. Put one cherry in the middle.
• Repeat with second roll of pastry.
• Bake for 12 min.
• Remove from oven and sprinkle with powdered sugar. Enjoy!

CHERRY CREAM CHEESE DANISH

Steps:

• Put all the ingredients of cherry filling in a pot. Mix and cook for around 8-10 minutes until the mixture thickens. Keep aside and let it reach room temperature.
• In a bowl add cream cheese, powdered sugar, and vanilla extract. Mix until the mixture becomes smooth.
• Spread a baking paper on a baking tray and put the puff pastry squares on it.
• Mark around 0.5-inch border around each square. Prick the center with a fork so that it rises lesser than the border.
• Put around 1 tablespoon of cream cheese filling at the center. Top it with a tablespoon of cherry filling. Sprinkle some sugar on top.
• Bake in a pre-heated oven at 200°C for 15-18 minutes or until the puffs pastry turns golden brown.

CHERRY CHEESE DANISH PASTRIES

Steps:

• In a small bowl stir yeast into the warm water; let stand for 5 minutes. (Be sure to check the temperature of the water with an instant-read thermometer. If it is not hot enough, it will not activate the yeast; if it is too hot, it will kill the yeast. In either case, the dough will not rise.) In a large mixing bowl beat the 1/4 cup butter, the granulated sugar, and the salt with an electric mixer on medium speed until creamy. Add 1/2 cup of the flour and the milk. Add the egg and egg yolk. Add softened yeast; beat until well mixed. Add the remaining 1 1/2 cups flour, stirring until smooth and dough comes together. Cover bowl; let rise in a warm place until double in size (about 2 hours). Refrigerate dough for at least 4 hours or up to 6 hours or until completely chilled. (Or omit the 2-hour rising time and refrigerate dough for at least 12 hours or up to 24 hours.)
• Preheat oven to 375°F. Grease a baking sheet; set aside. Turn dough out onto a well-floured surface.
• Roll chilled dough into a 15x10-inch rectangle. Arrange half of the butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Roll dough into a 15x10-inch rectangle. Arrange the remaining butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Roll again to a 15x10-inch rectangle; fold crosswise into thirds. Give dough a quarter turn to the right.
• Roll folded dough into a 12x9-inch rectangle. Cut dough into twelve 3-inch squares. Place pastry squares on the prepared baking sheet. For each pastry, lift a corner of a dough square and fold it to the center; press lightly to seal. Fold the remaining three corners of the dough square to center, pressing lightly to seal. Repeat with the remaining dough squares. Using the rounded side of a floured tablespoon, press firmly in the center of each pastry to make an indentation.
• Cover; let rise in a warm place until double in size (45 to 55 minutes). If necessary, press indentations again. Spoon about 1 tablespoon of the Almond-Cheese Filling into the center of each pastry.
• Bake pastries for 10 to 12 minutes or until golden brown. Transfer pastries to wire racks. Brush pastries with the 1 tablespoon melted butter. Spoon or drizzle about 2 teaspoons of the melted preserves over cheese center of each pastry. Cool for at least 30 minutes. Before serving, drizzle pastries with Powdered Sugar Icing if desired. Almond-Cheese Filling
• In a medium bowl combine cream cheese, almond paste, sugar, and egg yolk. Beat with an electric mixer on medium speed until combined.

EASY CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.In a medium bowl, combine granulated sugar, vanilla extract, and cream cheese. Beat until smooth; set aside.Unroll crescent rolls. There will be 4 large rectangles of dough pre-cut down the center lines. Run a knife down the center both vertically and horizontally. Disregard the crescent shapes, you want 4 rectangles. Repeat with second crescent rolls container. SEE NOTES FOR A SIMILAR YOUTUBE VIDEO LINK to demonstrate this.Pinch the seams in each rectangle to hold together and form a solid piece of dough. Generously coat each side of the rectangles with sugar. You should have 8 rectangles of dough from two containers of store-bought rolls.Slice each rectangle of dough in half the long way. You will have 16 strips of sugared dough once done.Gently stretch each strip of dough without it breaking.Twist the dough rope.Spiral the rope around itself to form a loose circle/spiral. SEE NOTES FOR A SIMILAR YOUTUBE VIDEO LINK to demonstrate this.Place onto cookie sheet, spacing danishes about 2 inches apart.Using a spoon/fingers, press fingers into center of dough to create of bowl/well.Add cream cheese to the center and spoon a little cherry filling on top of cream cheese.Bake in oven for 15-17 minutes or until golden brown.To make the icing, combine powdered confectioners' sugar and water. Mix until smooth. Drizzle over the top of each cooled danish.

HOLIDAY CHERRY CHEESE DANISH

Steps:

• In a small bowl, dissolve yeast in warm water. In a bowl, combine the butter, sour cream, eggs, sugar and salt. Add yeast mixture and flour; beat until smooth (do not knead). Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., For filling, in a bowl, beat cream cheese, sugar, egg yolk and vanilla until blended. Punch dough down. Turn onto a lightly floured surface; divided in half. Roll out each portion into a 16-in. x 10-in. rectangle on a greased baking sheet. Spread filling down center of each rectangle. On each long side, cut 1-1/2-in.-wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Sprinkle with confectioners' sugar. Stir jam, then spoon over top of leaves, creating candy cane stripes. Refrigerate leftovers.

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.