Cherry Danish Biscuit Cups Recipes

CHERRY DANISH

Steps:

• Preheat oven to 350 degrees
• Cream together the cream cheese, sugar, and vanilla extract
• Separate the biscuits in half so there will be 16 biscuits. I just peeled them apart by hand.
• Place the 16 biscuit halves on a baking sheet lined with parchment paper.
• Press down on a 1/4 cup measuring cup on the center of each of the biscuits
• Spread 1 tbs of the cream cheese mixture on each of the biscuits and about 3 of the cherries from the cherry pie filling.
• Bake for 12-18 minutes or until the edges are golden brown.
• To make the glaze whisk all of the "Glaze" ingredients together, if too thick add a little more milk.
• Let the danishes cool then drizzle the glaze on top. If desired sprinkle with powdered sugar over the top! 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.

EASY CHERRY DANISH RECIPE

Steps:

• Preheat oven to 375°F. Spray muffin pans with nonstick cooking spray.
• Open the can of biscuits and slice each in half (like you're cutting a hamburger bun).
• Flatten each biscuit half with your fingers, then press each into the bottom and up the sides of each muffin cavity.
• Fill each with about 2 tablespoons of pie filling.
• Bake for 15-25 minutes, or until the biscuits are golden and puffy. Cool 10 minutes in pan then use a butter knife to help you remove the danish from the pan. They should pop right out. Cool completely before frosting.
• To make frosting: Whisk powdered sugar with extract and 1 tablespoon heavy whipping cream. Add more cream as needed for drizzle consistency. Drizzle over danish.Store loosely covered in the refrigerator for up to 3 days or freeze for up to 2 months.

CHERRY DANISH

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , 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. , Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 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., On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375° 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.

CHERRY DANISH BISCUIT CUPS

Steps:

• Heat oven to 350°F
• Spray 4 muffin cups with cooking spray.
• In small bowl, stir together cream cheese, 2 teaspoons granulated sugar and the almond extract.
• In shallow dish, place 2 tablespoons granulated sugar.
• Place biscuits on microwavable paper towel.
• Microwave on Medium (50%) 30 to 40 seconds, turning over halfway through microwave time (Biscuits will be almost thawed).
• Press each side of biscuits into granulated sugar, flattening biscuits.
• Press each biscuit into bottom and up side of muffin cup.
• Spoon cream cheese mixture evenly into biscuit cups; top with preserves.
• Bake 17 to 25 minutes or until edges are light golden brown.
• Cool 5 minutes; gently remove from cups.
• In small bowl, stir together powdered sugar and water; drizzle over biscuits.
• Serve warm or cool.

CHEESE DANISH BISCUITS.

Steps:

• 1. Heat oven to 375. Spray 16 muffin cupss w/ cooking spray.
• 2. Separate biscuits carefully into 2 halves. Place each biscui half into a muffin cup, pressing into bottom and sides to form a crust.
• 3. In bowl, beat cream cheese,egg, and sugar until smooth. Evenly spoon mix into muffin cups. Bake 10-12 mins, or until edges are golden.

OVERNIGHT CHERRY DANISH

Steps:

• 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., 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. , 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., 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., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.