Best Easy Cheesy Cherry Danish Recipes

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 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!

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

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.

EASY CHERRY CHEESE DANISH

Steps:

• Preheat oven to 400 degrees F. (204.4 C). Take a sheet of parchment paper and place it over one large baking sheet. Set aside.
• In a small bowl, lightly beat one egg and set it aside. This will be used to egg wash the pastries.
• Open the frozen package of puff sheets and allow the package of sheets (one or both) to thaw on your counter, for about 10 to 15 minutes. NOTE: if you plan to make only 6 Danish pastries, then reserve the second frozen pastry puff sheet in the freezer for another day.
• Unfold one pastry sheet, remove packaging paper and place it onto the prepared baking sheet.
• Next, with a paring knife, slice the pastry sheet, along its 3 seams, into three horizontal pieces. Then slice each one, down the center (in half) giving you 6 pieces total for each pastry puff sheet.
• To mince the cherries, slice each cherry to remove the pit. Toss each cherry into a small food chopper or processor. Pulse a few times until the cherries are finely minced. Set it aside.
• In a small bowl, use a fork or a whisk to whisk cream cheese, lemon juice, and sugar until well combined.
• Place about one tablespoon of cream cheese mixture into the center of each pastry square. Then spoon about 1 teaspoon of the freshly chopped cherries over the cream cheese mixture.
• When the pastry sheet is fully defrosted, fold each corner over (about 1-inch) and press down to seal the seam. Fold over all 4 corners of each pastry.
• Now, eggwash each corner. Using a small kitchen brush, dip into the beaten egg and brush each corner (all four corners) of each pastry puff with the egg wash.
• BAKE in the oven for 18 to 20 minutes, until they turn golden.
• Remove from the oven, and while they cool, use a teaspoon to spoon about 1/2 teaspoon of cherry preserves (or jam) in the center of each danish while they are still warm. Then transfer to a wire rack to allow for additional cooling.
• REPEAT the same with the second pastry puff sheet (if you plan to make all 12 danish pastries).
• Mix in a small bowl the powdered sugar and water. Use a teaspoon to drizzle diagonally over each danish and serve.
• When the pastries are fully cooled, use a small spoon to drizzle with icing on top. Serve warm or at room temperature.
• Store any remaining cherry cheese danish in a sealed container, or in the refrigerator.
• It's best to reheat these pastries in a preheated oven at 275 degrees F for about 10 minutes. This will bring back the crispiness in the pastries and taste freshly made.

EASY CHEESY DROP DANISH

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. In small bowl, mix filling ingredients until smooth; set aside.
• In medium bowl, stir Bisquick mix, butter and 2 tablespoons granulated sugar until crumbly. Stir in 2/3 cup milk until dough forms; beat with spoon 15 strokes.
• On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Make a shallow well in center of each with back of spoon; fill each with about 1 teaspoon filling.
• Bake 8 to 10 minutes or until golden brown.
• Meanwhile, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm Danish. Store covered in refrigerator.

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.