Cherry Cheese Danish For A Crowd Recipes

CHERRY DANISH RECIPE

Steps:

• In a bowl, combine 8 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 1/4 tsp almond extract.
• Then add in 1 egg and mix it just to combine.
• On a lightly floured surface, roll out both sheets of thawed puff pastry to a 12 x 12-inch square. Do this using a rolling pin.
• Cut each sheet into 9 even squares. Then cut a 1-inch border around each square.
• Transfer each square to a baking sheet lined with parchment paper and brush the edge border of each square with egg wash (1 egg + 1 Tbsp water).
• Pit 2 cups of fresh cherries and cut them into halves. I recommend using a cherry pitter to make this step a lot faster.
• Combine the cherries with 1 Tbsp corn starch, 1/2 cup granulated sugar, and 2 Tbsp lemon juice.
• Place 1 heaping tablespoon of the cream cheese mixture into the center of each square. Then place 1 tbsp of the cherry mixture on top. Sprinkle some sliced almonds on top of the cherries as well. Then bake at 400 degrees Fahrenheit for 15 minutes.
• Meanwhile combine 1 cup powdered sugar, 1 tbsp milk, and 1 1/2 tsp lemon juice. This will be the glaze. Once the pastries are cooled, drizzle the glaze over each square.

CHERRY CHEESE DANISH RECIPE

Steps:

• Preheat oven to 400°.
• Lay out one roll of puff pastry and cut it in half and then in half again. Making 4 even squares.
• Leaving a ½ centimeter edge, start ½ centimeter in from the corner and cut parallel to one side not quite to the middle. Start from where you cut at the corner and make an L going down the other side but not all the way to the middle. Do this on each corner. (see photo for example)
• Repeat on all 4 squares.
• Mix cream cheese, sugar and Bourbon in a bowl. Put one scant teaspoon in the middle of each corner of the pastry.
• Place one cherry and small amount of filling on each cream cheese corner.
• Dip finger in water and dampen each corner to help them stick.
• Fold each cut corner piece into the middle making sure to press slightly so it will hold. Put one cherry in the middle.
• Repeat with second roll of pastry.
• Bake for 12 min.
• Remove from oven and sprinkle with powdered sugar. Enjoy!

EASY CHERRY CHEESE DANISH

Steps:

• Preheat oven to 400 degrees F. (204.4 C). Take a sheet of parchment paper and place it over one large baking sheet. Set aside.
• In a small bowl, lightly beat one egg and set it aside. This will be used to egg wash the pastries.
• Open the frozen package of puff sheets and allow the package of sheets (one or both) to thaw on your counter, for about 10 to 15 minutes. NOTE: if you plan to make only 6 Danish pastries, then reserve the second frozen pastry puff sheet in the freezer for another day.
• Unfold one pastry sheet, remove packaging paper and place it onto the prepared baking sheet.
• Next, with a paring knife, slice the pastry sheet, along its 3 seams, into three horizontal pieces. Then slice each one, down the center (in half) giving you 6 pieces total for each pastry puff sheet.
• To mince the cherries, slice each cherry to remove the pit. Toss each cherry into a small food chopper or processor. Pulse a few times until the cherries are finely minced. Set it aside.
• In a small bowl, use a fork or a whisk to whisk cream cheese, lemon juice, and sugar until well combined.
• Place about one tablespoon of cream cheese mixture into the center of each pastry square. Then spoon about 1 teaspoon of the freshly chopped cherries over the cream cheese mixture.
• When the pastry sheet is fully defrosted, fold each corner over (about 1-inch) and press down to seal the seam. Fold over all 4 corners of each pastry.
• Now, eggwash each corner. Using a small kitchen brush, dip into the beaten egg and brush each corner (all four corners) of each pastry puff with the egg wash.
• BAKE in the oven for 18 to 20 minutes, until they turn golden.
• Remove from the oven, and while they cool, use a teaspoon to spoon about 1/2 teaspoon of cherry preserves (or jam) in the center of each danish while they are still warm. Then transfer to a wire rack to allow for additional cooling.
• REPEAT the same with the second pastry puff sheet (if you plan to make all 12 danish pastries).
• Mix in a small bowl the powdered sugar and water. Use a teaspoon to drizzle diagonally over each danish and serve.
• When the pastries are fully cooled, use a small spoon to drizzle with icing on top. Serve warm or at room temperature.
• Store any remaining cherry cheese danish in a sealed container, or in the refrigerator.
• It's best to reheat these pastries in a preheated oven at 275 degrees F for about 10 minutes. This will bring back the crispiness in the pastries and taste freshly made.

CHERRY CHEESE DANISH FOR A CROWD

Steps:

• Heat oven to 350*.
• Lightly grease or spray a large cookie sheet (with sides) or a jelly roll pan. I've found that a 10" x 13" cookie sheet works best.
• In a medium sized bowl, mix cream cheese, sugar, egg and vanilla until smooth.
• Remove dough from 1 crescent roll tube.
• Unroll and place it in middle of the prepared pan. Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan.
• Warm in oven 4 minutes until slightly dry. This will set the bottom crust.
• Remove from oven and cool slightly.
• Spread cheese mixture over dough evenly to edges.
• Scatter cherry pie filling evenly over cheese.
• Unroll remaining sheet of crescent roll dough and separate into 8 triangles on top of cherries filling.They should not cover the surface completely; just be sure to space them evenly. *Another option is to tear the 8 triangles into small 1" pieces and randomly scatter them over the top of the pie filling.
• Brush triangles or 1" pieces with egg glaze.
• Bake 20-30 minutes or until top crust is golden and cheese mixture is set.
• Cool in pan on wire rack before dusting with powdered sugar.

CHERRY CHEESE DANISH

Steps:

• Separate crescent dough into four rectangles. Place on an ungreased baking sheet; seal perforations. Spread 1 tablespoon cream cheese onto each rectangle. Top each with 1/4 cup cherry pie filling., Bake at 375° for 10-12 minutes or until edges are golden brown. Cool for 5 minutes. , Place frosting in a small microwave-safe bowl; heat on high for 15-20 seconds. Drizzle over warm pastries. Serve warm. Refrigerate leftovers.

CHERRY CHEESE DANISH

Steps:

• Separate crescent dough into four rectangles.
• Place on an ungreased baking sheet; seal perforations.
• Spread 1 tablespoon cream cheese onto each rectangle.
• Top each with 1/4 cup cherry pie filling.
• Bake at 375° for 10-12 minutes or until edges are golden brown.
• Cool for 5 minutes.
• Place frosting in a small microwave safe bowl; heat on high for 15-20 seconds.
• Drizzle over warm pastries.
• Serve warm. Refrigerate leftovers.

CHERRY CHEESE DANISH

Steps:

• 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.