Cherry Cheese Danish
"This is an awesome dessert...reminds me of cherry-topped cheesecake, but MUCH easier to make:) Every time I take this dessert to a party, I ALWAYS get asked for the recipe (I just take a few copies with me/lol). I also like it with blueberry pie filling, but the fam. likes cherry, so that's usually what I use."
photo by lilsweetie
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 2 (8 ounce) packages cream cheese, room temperature
- 1⁄2 cup sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 (8 ounce) packages crescent rolls
- 1 (21 ounce) can cherry pie filling
-
Glaze
- 1 beaten egg yolk
- powdered sugar, for dusting (optional)
directions
- 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.
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Reviews
-
Finally got around to making this and now wish I had gotten around to it sooner! This is sweet and rich and very very good. Tastes like it was alot more work than it was. My kids and grandkids all loved it - we put vanilla ice cream on top! This will be a regular at our house. Thank you for sharing a great recipe! -
Oh YUM!! This is VERY good. It was so easy to make. It's a perfect recipe for making a quick breakfast treat for the family, good enough for your most distinguished guests. I used cherry pie filling this time, and I will try the blueberry next. Hmmm- strawberry? peach? Thank you Manda!! -
When I was making this I was thinking that there was gonna be too much cream cheese. I was wrong. It tasted like 50%danish and 50%cheescake. I didn't have powdered sugar on hand so I just used granulated. I can't decide which tastes better; served slightly warm or completely chilled. Either way I tried it was gooooooooood. Very easy too. -
Manda,This is so easy to make to be so delicious,It was the best I had it for breakfast with a breakfast casserole when my friend from Pennsylvania was here for a visit,Her and her husband just loved it,and took the recipe home with them.Thank You, Darlene -
Next time take two cans of red tart cherries drain most of the liquid off. Put in pan heat with 1/2 cup sugar more if you like it sweeter,two drops almond extract,tab butter and a little flour for thicken. The tart cherries make this wonderful dish better then you can imagine.
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RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
