Friday, February 13, 2015

Homemade Cherry Danish-Made Easy!! #FoodieFriday #Recipe


All I can say is, "Wow!" This recipe quickly won it's place on my "Top 10 Favorite Recipes" with just one taste. And no, I'm not kidding! The funny thing is I don't normally eat the danishes we buy at Wal-Mart or a grocery store; they're just dry and tasteless. Those don't even come close to these danishes; we're talking not even on the same planet of danish deliciousness! They're super easy to make, and I promise you, they will be gobbled down very quickly. And if you're not a cherry fan, feel free to substitute your favorite pie filling instead. (I'm trying blackberry next week!) So without wasting any more time, here's how to make the best danishes ever...


Ingredients:
8 ounces Cream Cheese, softened
1/2 cup Sugar
3 tablespoons Flour
1 & 1/8 teaspoons Vanilla
1 can Refrigerated Crescent Rolls
1 cup Cherry Pie Filling
1/2 cup Powdered Sugar
2 tablespoons Heavy Cream



Directions:
Preheat oven to 375. In a small bowl, beat together cream cheese, sugar, flour, and 1 teaspoon vanilla. Set aside. Open crescent rolls and unroll, leaving crescents in rectangle. On an engrossed baking sheet, lay the rectangles together, lining them up widthwise. (This should take up about half the length of your cookie sheet). Spread cream cheese filling down the center of the dough, about 2-3 inches wide. Top with pie filling. Fold sides of the dough over the filling, pinching together to seal (as you can see from the pictures, mine didn't stay sealed-I think I filled them too much!). Pinch ends shut. Bake 15-20 minutes, until filling is set and crescents are golden. Let cool before removing from baking sheet. Once cooled, move danish to a serving platter. Mix together powdered sugar, cream, and leftover vanilla. Drizzle icing over danish and serve. Store leftovers in the refrigerator-although that's not likely to happen! You can reheat in the microwave for a warm danish experience. :)


 (Credit for this recipe goes to the Six Sisters' Stuff Cookbook)

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