Here’s to a having a laid back Saturday morning!
Even better, here’s to a laid back Saturday morning of waking up and feeling inspired to make something!
Even more hooray!
Here’s to a Saturday morning of waking up and wanting to make something yummy for breakfast and then looking in my cabinets and realizing I have everything I need to make some super easy, super delicious Cherry Cheese Danishes that only take a little while to put together and don’t require tons of dishes for me to wash on my laid back Saturday morning!
There’s carnival music going on in my head right now…
Seriously, though. These things are delightful. Dessert for breakfast? Heck yeah.
And…it’s…Saturday, so why not…right?
These Cherry Cream Cheese Danishes are so easy.
They are made from a tube of refrigerated crescent roll dough, some cream cheese, a can of cherry pie filling, a little vanilla, and some sugar. You can freeze the crescent dough ahead if you want, you don’t have to. You definitely do not have to use cherry pie filling. You could use any sort of topping you prefer. If you’re running on Mother Hubbard’s cupboard, you could use jelly. I’ve found that just about anything tastes good when mixed with cream cheese 🙂I used to eat crescent roll dough raw as a kid. I always wanted to be the one to roll up the crescents because then I could tear off a piece of dough and eat it. Weird, I know.
This is what the indented dough should look like. Don’t worry about trying to pinch edges or any of that. I dipped the lid of a spice container into some flour and indented mine. Just make sure it is deep enough to hold all the yummy goodness you’re loading it with!
I am a cream cheese maniac. If you are anything like me, once you test the cream cheese filling to make sure it is alright, you might consider just throwing in the towel and plopping down on the couch with a spoon and calling it good. Don’t do it. You’ll get sick. If you find yourself having problems with this, email me. We can work through the struggle together. 😉 This is what my loaded crescent slices looked like. I’d say less is more, actually. Next time I make these I will not overload them. Some of the pastries boiled over because they were too full. Still incredibly delicious, just not as pretty.You know the heavenly voices on Red Robin commercials? “Red Robin…yummmmmm!”
That’s what I’m thinking. “Cheese Danishes….yummmmm!”
I was a little antsy this morning. I was rushing the process. Too much coffee. I probably could have waited a little longer to drizzle my icing on top. The icing started melting on some of them.
These are things I like to make. It was easy, didn’t require too many ingredients, and it was all stuff I had in my kitchen.
Simple Cherry Cheese Danishes
- 1 can of refrigerated crescent roll dough
- 1 can pie filling
- 4 oz cream cheese (1/2 box)
- 1/2 tsp vanilla
- 3 tablespoons sugar
For a little drizzle on top: (optional)
What to do:
**If you prefer, place crescent roll can in the freezer for up to 30 minutes. (optional)
- Preheat the oven to 350 degrees (F).
- In a small bowl, beat cream cheese, vanilla and sugar with an electric mixer until smooth and fluffy.
- Open the crescent dough and use a sharp knife to slice the contents of each tube into 12 slices. I divided my dough in half, and then sliced each half into 6 slices. (Don’t unroll them–they should look like cinnamon rolls)
- Lay your crescent slices onto ungreased cookie sheets, about 2 inches apart. If your dough is more sticky than solid, you may want to try 6 slices per cookie sheet because the dough will spread out while baking.
- Indent the center of each slice to create a deep pocket for the filling. (You can use the end of the crescent package if you still have it, but fingers are just as convenient)
- Add the cream cheese mixture and your choice of pie filling into the indented crescent slices, about half and half. (Fill the space, but not to overflowing)
- Bake in oven for about 15-17 minutes until dough is golden brown.
- For drizzle on top, mix 2 tablespoons of powdered sugar and a splash of milk in a Ziploc bag. The glaze should be thick, like almost too thick to be liquid.
- When the pastries are cool, cut off a tiny corner of the Ziploc bag and drizzle over top. (The glaze will not keep its solid form if you do not wait until the pastries are completely cool, so be patient!)
- ENJOY and share with family and friends!
**By the slim possibility you have leftovers, danishes can be stored in an airtight container for up to 5 days for best taste.
NOTE: Adapted from the lovely lady of Baking Bytes