Philadelphia Cherry Danish Dessert Recipes

CHERRY DANISH DESSERT

Steps:

• 1. HEAT OVEN TO 350F.
• 2. UNROLL 1 CAN CRESCENT DOUGH INTO 2 RECTANGLES; PRESS ONTO BOTTOM OF 13X9 INCH PAN SPRAYED WITH COOKING SPRAY, FIRMLY PRESSING PERFORATIONS AND SEAMS TOGETHER TO SEAL.
• 3. BEAT CREAM CHEESE, 3/4 CUP SUGAR, EGG WHITE AND VANILLA WITH MIXER UNTIL WELL BLENDED; SPREAD ONTO CRUST. COVER WITH PIE FILLING. UNROLL REMAINING CAN OF CRESCENT DOUGH; SEPARATE INTO 2 RECTANGLES. PAT OUT TO FORM 13X9 INCH RECTANGLE, PRESSING SEAMS AND PERFORATIONS TOGETHER TO SEAL; PLACE OVER PIE FILLING.
• 4. BAKE 25-30 MINUTES OR UNTIL GOLDEN BROWN; COOL SLIGHTLY. GRADUALLY ADD MILK TO REMAINING SUGAR, BEATING WITH WHISK UNTIL BLENDED; DRIZZLE OVER DESSERT.

CHERRY DANISH DESSERT

Steps:

• Preheat oven to 350 degrees.
• Unroll 1 of the cans of crescent dough into 2 long rectangles.
• Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
• Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended.
• Spread onto crust and then cover the cream cheese mixture with pie filling.
• Unroll remaining can of crescent dough; separate into 2 long rectangles.
• Press out to form a 13x9-inch rectangle, pressing seams together to seal.
• Place over pie filling to form top crust.
• Bake 25 minutes or until golden brown; cool slightly.
• Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended.
• Drizzle over warm dessert.
• Cut into 24 rectangles to serve.
• Store leftover dessert in refridgerator.