Super Easy Cream Cheese And Cherry Danishes

Super Easy Cream Cheese And Cherry Danishes Youtube Instructions. preheat oven to 400 degrees. line a baking sheet with parchment paper or a silicone baking sheet. on a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. cut in half lengthwise, yielding 2 4 ½” strips. cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces. Cream cheese filling: 8 ounce cream cheese (room temperature), 1 2 cup granulated sugar and 1 teaspoon vanilla. in a medium bowl mix all ingredients together until creamy. spoon into prepared dough being careful not to over fill. again, refrigerate leftover filling to make more tomorrow (wink wink).

Easy Cherry Cheese Danish Recipe Mom On Timeout 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. preheat oven to 350 degrees f. unroll each can of crescent roll dough, leaving the dough in 4 rectangles. use your fingers to smooth together the perforated line across each rectangle. starting at the long side of each rectangle, roll the dough up into a cylinder. 1. preheat the oven to 400 degrees f. line two baking sheets with parchment paper and set them aside. make the cream cheese filling. cut the puff pastry into 12 rectangular portions. 2. lay the puff pastry sheets onto a lightly floured surface and cut each pastry into six rectangles. Variations. homemade cherry pie filling: if you prefer to skip the canned cherry pie filling, mix 2 ½ 3 cups fresh or frozen pitted cherries with 2 tablespoons (30 ml) lemon juice, 4 tablespoons (60 ml) water, ¼ cup (50 g) sugar and 2 tablespoons cornstarch in a sauce pan.

Quick And Easy Cherry Cream Cheese Danishes Recipe Desserts Creamођ 1. preheat the oven to 400 degrees f. line two baking sheets with parchment paper and set them aside. make the cream cheese filling. cut the puff pastry into 12 rectangular portions. 2. lay the puff pastry sheets onto a lightly floured surface and cut each pastry into six rectangles. Variations. homemade cherry pie filling: if you prefer to skip the canned cherry pie filling, mix 2 ½ 3 cups fresh or frozen pitted cherries with 2 tablespoons (30 ml) lemon juice, 4 tablespoons (60 ml) water, ¼ cup (50 g) sugar and 2 tablespoons cornstarch in a sauce pan. Instructions. preheat the oven to 400°f. line two sheet trays with parchment paper, set aside. for the cream cheese filling, place the cream cheese, sugar, and vanilla in a bowl, mash everything together with a fork to combine, set aside. 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.