Cherry Cheese Danish
I have updated this recipe to reflect using puff pastry dough and not canned crescent rolls! The included pictures are using canned crescent rolls. Please see updated pictures here~~~>This time with puff!
I love these things, but I dont like the price that you pay in store for a less than quality product! There is never enough “cheese” and hardly any cherries! SO… I made my own!
They really are amazing and so easy to make
In just a few short steps you will be eating home made cherry goodness!
You will amaze your friends with your braiding skills!
It only take 15 mins to bake… What more could you ask for? EASY to make and GOOD to eat!
Cherry Cheese Danish
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Ingredients
- 1 package (8 Oz. Package) Cream Cheese, Softened
- ½ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 Tablespoons All-purpose Flour
- 1 Can cherry pie filling
- 1 Package puff pastry
- 1 can sweetened condensed milk (for icing)
Instructions
- Preheat oven to 375 degrees (F).
- In a small bowl, combine cream cheese, sugar, vanilla and flour and set aside.
- Take frozen puff pastry dough and unfold (I use pepridge farms and it is tri-folded)
- On an ungreased baking sheet, lay out the pastry dough. Unfold it so that you have 3 sections.
- Carefully spread the cream cheese filling down the center of the dough to be about 2-3 inches wide.
- On top of cream chesee mixture add the cherry filling.
- Cut ½-inch diagonal strips up each side of the dough.
- Fold the ½-inch dough pieces up over the filling, alternating sides over each other and pressing down lightly to seal and it should look like a braided pattern.
- Fold all excess dough into the danish.
- Bake for 20-30 minutes or until filling is set and crescent dough is golden in color and cool before removing from the baking sheet.
- Once danish has cooled, remove to a serving platter.
- Use sweetened condensed milk to top danish.
- Cut into pieces and serve.
