Easy Cream Cheese Danish Cakescottage In a small saucepan, combine cherries, water, lemon juice, sugar, and cornstarch. bring the cherry mixture to a boil over medium high heat; reduce the heat to low. cook, stirring frequently, about 5 to 10 minutes. the cherry sauce will start to thicken significantly. turn off heat and stir in almond extract. Melt butter in milk (place butter in milk in glass measuring cup; put in microwave until melted.) in a large mixing bowl add yeast, sugar beaten eggs, and salt. stir gently, then add cooled milk butter. add half of flour and beat for 5 minutes, then add rest of flour to make a soft dough. place dough in greased bowl.
Easy Cherry Cream Cheese Danish With Vanilla Glaze Spread 1 heaping tablespoon of the cream cheese mixture onto the center of each puff pastry. top the cream cheese mixture with 2 heaping tablespoons of cherry pie filling. in a small bowl, whisk the egg and water together. brush onto the outside edges of the pastry. bake for 15 18 minutes, or until golden. Instructions. pour warm water into a large bowl and sprinkle yeast in top. stir gently and allow to sit for about 3 minutes until a foamy thick layer appears to ensure your yeast is alive. mix together the milk, sugar, egg and salt and set aside. place flour into a large bowl and cut in butter until mixture is crumbly. Once cherry filling has cooled, add ½ of the cherry filling on top of the cream cheese. repeat steps for the second puff pastry sheet. once the ends have been secured over the filling, start folding each piece over each other like a braid and secure. brush with egg wash and bake for 25 30 minutes. Egg wash. whisk egg and water together in a small bowl. using a pastry brush, lightly brush the egg wash onto the borders of each piece of puff pastry. bake for 18 20 minutes or until the puff pastry dough is puffed up and golden. transfer the danishes to a wire rack to cool. cherry pie filling.
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