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Cherry Danish
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Cherry Danish

Recipe by Julia Pacheco
4.3 from 3 votes
Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 package pillsbury biscuit dough

  • 1/4 cup sugar

  • 8oz softened cream cheese

  • 1 tsp vanilla extract

  • 21oz cherry pie filling

  • 1/4 cup powdered sugar

  • Glaze

  • 3/4 cup powdered sugar

  • 1 tbs softened butter

  • 1 tsp vanilla extract

  • 2 tbs milk

Directions

  • 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

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About Julia Pacheco

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8 Comments

  1. Christy says:

    The Cherry Danish recipe shows 1/4 cup sugar … and also 1/4 cup powdered sugar for the filling. Is this an error? The video does not show adding powdered sugar to the filling.

    Reply
  2. LaToya R Ashford says:

    Just made these today and they were a hit. Will definitely make these again with other fruit varieties. Thanks Julia!

    Reply
  3. April says:

    Found this idea from YouTube and so glad I did!! We didn’t have time to make the glaze and these were still a hit!! Can’t wait to try them with strawberries next!!

    Reply
  4. Joy Roland says:

    These are delicious. I used strawberry preserves. I skipped the butter and just used milk in the glaze.

    Reply
  5. Jeannie says:

    What do you do with the 1/4 cup of powdered sugar (not in the glaze)? Thanks.

    Reply
    1. Amy says:

      I was wondering the same thing…?

      Reply
      1. shannon says:

        The 1/4 cup of powdered sugar is probably for dusting over the top after baking.

        Reply
  6. Serena Segura says:

    How would you go about storing them? Air tight container in room or in fridge? Thanks so much.

    Reply