Cherry Danish Recipe

Tuesday, July 2, 2013

Ingredients :

8oz package of cream cheese (softened)
3 Tbsp sugar
1 Tbsp vanilla extract
1C cherry pie filling
1 tube Pillsbury Crescent Recipe Creations
3 Tbsp sugar in the raw




Preheat the oven to 375 degrees.
Start by covering a baking sheet with aluminum foil and coat with non-stick spray.

In a small bowl, combine softened cream cheese and sugar until light and fluffy. 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).




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