Ingredients

• 1 can Oregon Fruit Products Light Sweet Cherries, drained and reserve juice
• 1 can Pillsbury Grand Southern Homestyle Biscuits 8 count
• 8 oz Cream Cheese
• 1 teaspoon Vanilla Extract
• 1/8 cup Sugar
• 1 1/2 tablespoon Cornstarch
• 1 1/2 teaspoons Lemon Juice
• Powdered Sugar (optional)
• Milk (optional)

Instructions

For the cherries:

1. Empty the cherries with the liquid into a saucepan, reserving 3 tablespoons of liquid in a small bowl.
2. Add the cornstarch to the reserved cherry liquid and stir until dissolved.
3. Add sugar and lemon juice to the cherries in the saucepan and heat to a boil, stirring to dissolve sugar. Reduce heat to a simmer.
4. Add cornstarch mixture to the saucepan and stir gently until thick.
5. Let cool.

For the danish:

1. Place roll of biscuits in freezer for about 30 minutes.
2. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
3. Beat cream cheese, vanilla and sugar with an electric mixer until smooth and fluffy.
4. Open the biscuits and pull apart in ½ to equal 16 rounds. Place on baking sheet.
5. Take a small glass to create an indent in the middle of each round.
6. Fill the indent with a rounded teaspoon of cream cheese mixture on one half. Add 2-3 cherries on the other half of the round.
7. Bake until edges are golden brown, approximately 15 minutes.
8. Cool completely on a wire rack.
9. To make icing, in a small bowl, mix powdered sugar with a little milk until liquid but still thick. Spoon into a pastry bag or Ziploc, cut off the tip, and drizzle over the pastries

Servings

16