Danish pastries make a wonderful treat for a holiday breakfast. That flaky, buttery pastry, that sticky-sweet fruit filling, that light glaze of sugar icing – everything about them is decadent and delightful.

Of course, you pretty much have to save these for special occasions, because they’re a lot of work to make. Getting that perfect, tender pastry is a complicated process with a lot of steps – kneading, rolling, letting it rest overnight, rolling it out again. It’s so much hassle that most people just figure it’s easier to buy them from the bakery.


1 roll Pillsbury Crescent Rolls
flour, just for dusting
4 ounces soft cream cheese
⅓ cup sugar
splash vanilla
1 can cherry pie filling
⅓ cup powdered sugar
2 tsp. milk


Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices.
Lay each slice on a parchment lined cookie sheet.
Use a measuring cup to flatten each roll out and build a small wall around the edge.
Use a drop of flour to prevent sticking and press with your fingertips, too.
Electric mix cream cheese, sugar and vanilla until smooth.
Dollop a small amount into each “danish.”
Add a teaspoonful of cherries.
Bake at 350 for 18-20 minutes.
Let cool and add a drizzle of glaze.
Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

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