Cherry Cheese Danish
Here's a ridiculously easy recipe for a danish that will knock your socks off. Really, it's made with all pre-packaged goods, but it tastes deliciously homemade. And, truthfully, why slave over making your own dough and cooking down your fruit if you can make it like this and it tastes just as good?
Right. That's what I said.
So, one day, when nobody is expecting it, throw one of these together. Your family will appreciate it.
8oz package of cream cheese (softened)
3T sugar
1t vanilla extract
1C cherry pie filling (I use an entire 21oz can 'cause I'm a rule breaker like that)
1 tube Pillsbury Crescent Rolls
3T sugar in the raw
Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil and coat with non-stick spray. (or stoneware)
In a small bowl, combine softened cream cheese and 3T sugar until light and fluffy. (I do this by hand. Too early for appliances that make that much noise, and if your cream cheese is soft, it's no big deal). Set aside.
Unroll the dough on your prepared baking sheet and gently press into a roughly 13 x 7 inch rectangle.
Spoon the cream cheese lengthwise down the center third of the dough. Next, spoon the pie filling on top of the cream cheese.
On each side of the dough (the long side), make cuts about 1 inch apart, going from the outer edge of the dough toward the center of the filling. Next fold opposite strips of the dough over the filling in a criss-cross pattern to create a braided appearance. Seal the ends so that the filling doesn't leak out (I never leave enough room between the edge of the dough and the start of the filling - so plan ahead!) Sprinkle the raw sugar on top.
Bake for 22 - 24 minutes in the preheated oven. The dough should be golden brown. Remove from oven and let it cool for about 10 - 15 minutes before cutting (if you can wait that long). Enjoy!
Right. That's what I said.
So, one day, when nobody is expecting it, throw one of these together. Your family will appreciate it.
8oz package of cream cheese (softened)
3T sugar
1t vanilla extract
1C cherry pie filling (I use an entire 21oz can 'cause I'm a rule breaker like that)
1 tube Pillsbury Crescent Rolls
3T sugar in the raw
Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil and coat with non-stick spray. (or stoneware)
In a small bowl, combine softened cream cheese and 3T sugar until light and fluffy. (I do this by hand. Too early for appliances that make that much noise, and if your cream cheese is soft, it's no big deal). Set aside.
Unroll the dough on your prepared baking sheet and gently press into a roughly 13 x 7 inch rectangle.
Spoon the cream cheese lengthwise down the center third of the dough. Next, spoon the pie filling on top of the cream cheese.
On each side of the dough (the long side), make cuts about 1 inch apart, going from the outer edge of the dough toward the center of the filling. Next fold opposite strips of the dough over the filling in a criss-cross pattern to create a braided appearance. Seal the ends so that the filling doesn't leak out (I never leave enough room between the edge of the dough and the start of the filling - so plan ahead!) Sprinkle the raw sugar on top.
Bake for 22 - 24 minutes in the preheated oven. The dough should be golden brown. Remove from oven and let it cool for about 10 - 15 minutes before cutting (if you can wait that long). Enjoy!
Recipe thanks to Lettuce Pray
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