Cherry Danish
A flaky and creamy Cherry Danish that is perfect for breakfast or dessert, loaded with cherry goodness.
Ingredients
For the filling
- 5 ounces cream cheese Ensure it's softened
- 1/2 teaspoon almond extract Optional, can add vanilla extract for extra flavor
- 1/4 cup sugar
- 21 ounces cherry pie filling Can substitute with fresh cherries mixed with sugar and cornstarch
For the dough
- 1 tablespoon water
- 16 ounces flaky crescent rolls Pressed to seal seams and stretched into rectangle
- 1/4 cup slivered almonds
For the glaze
- 1 cup powdered sugar
- 3 tablespoons whole milk
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix cream cheese, almond extract, and sugar until smooth.
- Roll out the crescent rolls on a baking sheet, pressing the seams together to seal.
- Create a rectangle with the dough and leave a border.
- Spread the cream cheese mixture on the dough within the border.
- Spoon cherry pie filling over the cream cheese.
- Fold the edges of the dough over the filling.
- Whisk the egg with water and brush it over the dough.
- Sprinkle slivered almonds on top.
Baking
- Bake for 20-25 minutes or until golden brown.
Glazing
- For the glaze, whisk together powdered sugar and milk, then drizzle over the cooled Danish.
Notes
Enjoy warm with coffee or tea. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for about a week. Reheat in the oven for a few minutes.