Cherry Cheesecake Danish
Made with cherry pie filling, cream cheese, and Pillsbury crescent dough, this Cherry Cheesecake Danish recipe makes the most tender and sweet pastries.
Servings: 8 large danish
Chef Alli
Ingredients
- 2 tubes crescent roll dough, 8 count each I like Pillsbury brand
- 6 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 2 tsp. all-purpose flour
- 1 tsp. vanilla extract
- 1 20 oz. can Wilderness Cherry Pie Filling, substitute your favorite brand
Instructions
- Preheat oven to 350 degrees F.
- Unroll each can of crescent roll dough, cutting the dough in 4 rectangles. Use your fingers to smooth together the perforated line across each rectangle.
- Starting at the long side of each rectangle, roll the dough up into a cylinder. Now form each cylinder of dough into a circle, pinching the ends together to secure.
- Now use your fingertips to press the dough into a small, flat cup, creating a place for the cream cheese filling to nest.
- Place the crescent roll cups onto a greased, rimmed baking sheet, four on each side.
- Meanwhile, in a medium mixing bowl, combine the softened cream cheese, sugar, flour, and vanilla, stirring until smooth.
- Divide the cream cheese mixture between the 8 prepared crescent roll cups on the baking sheet, spooning it into the center of each one.
- Bake the danish, uncovered, on the center rack of the oven for 15-18 minutes or until rolls are golden brown on the side and the bottom of each pastry. Don't worry if the pastries fall a bit in the center as they cool.
- Top each danish with the cherry pie filling. Let pastries cool for a few minutes, then serve at once.
- If desired, you can drizzle a powdered sugar glaze the pastries with a powdered sugar glaze, but I never do. They are delicious as is!
Nutrition
Calories: 152kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 23mgSodium: 123mgPotassium: 29mgFiber: 1gSugar: 14gVitamin A: 286IUCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!