Breakfast - Easy Cherry Danish Recipe with Cream Cheese

Author: Sabrina Escobar  

With each creamy bite, you get a mouthful of summer rubies tucked inside deeply rich, buttery, shattering layers of pastry. The danishes start with store-bought crescent rolls and are filled with sweetened cream cheese and cherry pie filling.

Overnight Cherry Danish

Overnight Cherry Danish
These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. —Leann Sauder, Tremont, Illinois
Provided by: Taste of Home
Total time: 105 minutes
Cook time: 15 minutes
Prep time: 90 minutes
Yields: 3 servings
Number of ingredients: 15
Ingredients:
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm 2% milk (110° to 115°)
  • 6 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1 cup cold butter, cubed
  • 1-1/2 cups warm half-and-half cream (70° to 80°)
  • 6 large egg yolks, room temperature
  • 1 can (21 ounces) cherry pie filling
  • ICING:
  • 3 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 4 to 5 tablespoons half-and-half cream
Nutrition:
  • Calories: 218 calories
  • Fat: 8g fat (5g saturated fat)
  • Cholesterol: 55mg cholesterol
  • Sodium: 188mg sodium
  • Carbohydrate: 33g carbohydrate (16g sugars
  • Fiber: 1g fiber)
  • Protein: 3g protein.
How to cook:
  1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight.
  2. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips.
  3. Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
  4. Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
  5. For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.
Notes: Overnight Cherry Danish Recipe: How to Make It, Ingredients · 2 packages (1/4 ounce each) active dry yeast · 1/2 cup warm 2% milk (110° to 115°) · 6 cups all-purpose flour · 1/3 cup sugar · 2 teaspoons salt · 1 cup

Easy Cherry Danish

Ingredients:2 sheets frozen puff pastry, thawed8oz cream cheese, room temperature1tsp Duration: 2:40

Cherry Cream Cheese Pastry Puff Braid

1 pastry puff sheet thawed6 oz of room temperature cream cheese 1/4 cup powdered sugar 1/2 Duration: 5:16

Easy Cherry Danish Recipe with Cream Cheese

Easy Cherry Danish Recipe with Cream Cheese
This Easy Cherry Danish with Cream Cheese recipe will be your new favorite for a quick breakfast that everyone loves. The danishes start with store-bought crescent rolls and are filled with sweetened cream cheese and cherry pie filling.
Provided by: Jill
Total time: 24 minutes
Cook time: 14 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 1 8 ounce can Pillsbury Crescent Rolls (a bit of flour for dusting)
  • 4 ounces cream cheese
  • 4 Tbsp powdered sugar
  • 1 can cherry pie filling (10 teaspoons)
  • 1/2 cup powdered sugar
  • 2-3 teaspoons milk
Nutrition:
  • Calories: 106 kcal
  • Carbohydrate: 22 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Cholesterol: 5 mg
  • Sodium: 44 mg
  • Fiber: 0.3 g
  • Sugar: 8 g
  • Unsaturated Fat: 0.5 g
  • Serving Size: 1 serving
How to cook:
  1. Heat oven to 375°F. Remove crescent dough from can, but DO NOT unroll. Cut dough into 8 slices and place 2 inches apart on cookie sheet. Press each slice into 3 inch round pieces, making sure to leaving ridge around outer edge.
  2. In small bowl, mix together cream cheese and 4 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each piece of dough and spread around the center.
  3. Top the cream cheese mixture with 1 teaspoon cherry pie filling. Bake 12 to 14 minutes or until golden brown. Cool 4- 5 minutes on cookie sheet before moving them.
  4. In a small bowl, mix 1/2 cup powdered sugar and 2-3 teaspoons of milk. Start with 2 tsp of milk and add more for your desired constancy. Drizzle glaze over Danish using a spoon and serve warm.
  5. Strawberry Jam Danish using Pastry Dough
  6. Double the ingredients and using 1 pound puff pastry (2 sheets) thawed. Roll the sheets lightly into a 10"x10" square. Use a pizza cutter to slice each sheet into 12 even strips.
  7. Combine 2 of the strips by tightly pinching two ends together then twist the strand from top to bottom. Press one end onto your work surface and loop the twisted strand around it, working from the center out. Pinch the end to attach it to the pastry. Flatten the center slightly with fingertips and poke the center a few times with a fork to prevent the center from puffing up too much.
  8. Brush outside edges with egg wash (1 egg beaten with 1 tbsp water) and bake in the center of the oven at 400˚F for 18 -20 min.
Notes: Cherry Danish Recipe: How to Make It, These ruby-studded pastries will be the first to disappear from your brunch table. I won an award when I first made them for a 4-H competition years ago.

Cherry Puff Pastry Tart

Cherry Puff Pastry Tart
These cherry puff pastry tarts have an elegant, rustic beauty. With each creamy bite, you get a mouthful of summer rubies tucked inside deeply rich, buttery, shattering layers of pastry.
Provided by: Natasha Minocha
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
  • 500 gms Puff pastry ( homemade or store-bought)
  • 2/3 cup ( 150 gms) Pitted cherries, halved
  • 3 tbsp Sugar (You can add more or less depending on how sweet or sour your cherries are)
  • 1/4 cup ( 60 gms) Water
  • 1/2 Vanilla bean
  • 1-2 tsp Lemon juice
  • 2/3 cup ( 150 gms) Cream cheese, at room temperature
  • 4 tbsp Icing sugar
  • 1 tsp Lemon juice
  • 1 Egg
  • 2 tbsp Water
  • Sugar for topping, Optional
How to cook:
  1. Cherry Compote
  2. Combine the cherries, water, and sugar in a small saucepan.
  3. Cook over low-medium heat for 15-20 minutes, until the cherries are soft and cooked through.
  4. Add the lemon juice and take the pan off the heat.
  5. Taste and adjust for sweetness. Transfer to a small bowl and cool the sauce.
  6. Cream Cheese Filling
  7. Whisk together the cream cheese, icing sugar, and lemon juice in a small bowl, until smooth and creamy.
  8. Taste and adjust for sweetness. Keep aside.
  9. Assembly
  10. Preheat your oven to 180 C. Line a baking tray with parchment paper.
  11. Roll out the puff pastry on a lightly floured surface into a rectangle, roughly about 10" x 14".
  12. Cut the pastry into 8 equal-sized rectangles.
  13. Turn over about 1/2" of 4 corners of each pastry. Press it down slightly. You may need to use water to make the pastry stick.
  14. Add 1.5 -2 tbsp of cream cheese mixture in the center of each pastry. Don't spread it out.
  15. Now spoon the cherry sauce, about 1 tsp, on top of the cream cheese mixture.
  16. Carefully brush the exposed pastry with the egg wash. Sprinkle some sugar if you like.
  17. Press down the edges of each pastry with a fork.
  18. Bake at 180 C for 20-25 minutes, until the cherry juices are bubbling and the pastry is golden brown.
  19. You can also add another 1/2 - 1 tsp of the cherry compote to the pastry, 5 minutes before you take it out. This is an optional step.
  20. Let cool for 5-10 minutes before serving. Enjoy!
  21. Egg Wash
  22. Beat together 1 egg and 2 tbsp of water in a small bowl.
Notes: Easy Cherry Cheese Danish - 2 Sisters Recipes by Anna and Liz, Ingredients · 1 box of frozen puff pastry sheets · 3/4 cup of fresh cherries (about 8 to 10 cherries) · 6-ounces of cream cheese ( 1/2 of a 12-ounce container)

Cherry Danish

Cherry Danish
These ruby-studded pastries will be the first to disappear from your brunch table. I won an award when I first made them for a 4-H competition years ago. You can use apple pie filling with equally good results. —Christie Cochran, Canyon, Texas
Provided by: Taste of Home
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 30 minutes
Yields: 40 servings
Number of ingredients: 15
Ingredients:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 3/4 cup shortening, divided
  • 1/3 cup sugar
  • 3 large eggs, room temperature, divided use
  • 1 teaspoon salt
  • 1/4 teaspoon each ground mace, lemon extract and vanilla extract
  • 4 to 4-1/2 cups all-purpose flour
  • 1 can (21 ounces) cherry pie filling
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk
  • 1/3 cup chopped almonds
Nutrition:
  • Calories: 137 calories
  • Fat: 5g fat (1g saturated fat)
  • Cholesterol: 17mg cholesterol
  • Sodium: 70mg sodium
  • Carbohydrate: 21g carbohydrate (10g sugars
  • Fiber: 1g fiber)
  • Protein: 2g protein.
How to cook:
  1. In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
  2. 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.
  3. Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough another 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.
  4. On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil each strip into a spiral shape, tucking ends underneath. Place spirals in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Preheat oven to 375°. Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill each depression with 1 tablespoon pie filling. Bake 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.
Notes: Easy Cherry Cream Cheese Danish With Vanilla Glaze, 1 sheet Puff Pastry dough thawed · 8 ounces cream cheese softened · 1 teaspoon vanilla extract · ¼ cup granulated sugar · 1 ½ cup cherry pie filling
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