Light Sweet Cherry Cream Cheese Danish

Light Sweet Cherry Cream Cheese Danish

Photo credit Aubrie LeGault



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



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