Impress your family and guests with these incredibly simple yet elegant Shortcut Cherry Danishes. Using a refrigerated crescent dough sheet, this recipe delivers a quick, flavorful, and delicious breakfast or dessert that looks and tastes like it came from a professional bakery, without any of the time-consuming work.
Table of Contents
Why You Will Love This Recipe
As someone who loves a fancy pastry but lacks the patience for from-scratch dough, this recipe was a game-changer. I developed it for a last-minute brunch, and the combination of the warm, flaky crust, sweet cream cheese, and tart cherry filling was an instant hit. It’s my foolproof trick for making any morning feel special with minimal effort.
Ingredients
- 1 (8 ounce) tube crescent dough sheet
- 4 ounces reduced-fat cream cheese, softened
- 1/4 cup white sugar
- 1 1/2 teaspoons vanilla extract, divided
- 1/2 cup cherry pie filling
- 1/2 cup confectioners’ sugar
- 3 tablespoons milk, or as needed
Step-by-step instructions for making the recipe
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Without unrolling the dough, use a sharp knife to slice the crescent dough sheet into 10 equal rounds. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use the back of a tablespoon to press a deep indentation into the center of each dough round, being careful not to press all the way through.
- In a small bowl, combine the softened cream cheese, white sugar, and 1 teaspoon of the vanilla extract. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.
- Spoon a dollop of the cream cheese filling into the indentation of each dough round.
- Bake in the preheated oven for 8 minutes.
- Remove the baking sheet from the oven. Carefully spoon a portion of cherry pie filling (about 4-5 cherries per Danish) directly on top of the partially baked cream cheese layer.
- Return the pan to the oven and bake for an additional 9 minutes, or until the edges of the Danish are puffed and golden brown.
- While the Danishes cool slightly, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, the remaining 1/2 teaspoon of vanilla extract, and enough milk to create a smooth, pourable glaze.
- Drizzle the glaze over the warm Danishes. Serve immediately and enjoy!
Shortcut Cherry Danish
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Without unrolling the dough, use a sharp knife to slice the crescent dough sheet into 10 equal rounds. Place them on the prepared baking sheet, spacing them about 2 inches apart.1 (8 ounce) tube crescent dough sheet
- Use the back of a tablespoon to press a deep indentation into the center of each dough round, being careful not to press all the way through.
- In a small bowl, combine the softened cream cheese, white sugar, and 1 teaspoon of the vanilla extract. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.4 ounces reduced-fat cream cheese, softened, 1/4 cup white sugar, 1 1/2 teaspoons vanilla extract, divided
- Spoon a dollop of the cream cheese filling into the indentation of each dough round.
- Bake in the preheated oven for 8 minutes.
- Remove the baking sheet from the oven. Carefully spoon a portion of cherry pie filling directly on top of the partially baked cream cheese layer.1/2 cup cherry pie filling
- Return the pan to the oven and bake for an additional 9 minutes, or until the edges of the Danish are puffed and golden brown.
- While the Danishes cool slightly, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, the remaining 1/2 teaspoon of vanilla extract, and enough milk to create a smooth, pourable glaze.1/2 cup confectioners’ sugar, 1 1/2 teaspoons vanilla extract, divided, 3 tablespoons milk, or as needed
- Drizzle the glaze over the warm Danishes. Serve immediately and enjoy!
Notes
FAQ
Can I use regular crescent roll dough instead of a sheet?
Yes, you can. Use one 8-ounce tube of regular crescent rolls and press the perforated seams together to form a solid sheet of dough before slicing into rounds.
Why do we add the cherry filling partway through baking?
Adding the cherry filling after the first 8 minutes prevents it from sinking too deeply into the cream cheese and dough, and it also keeps the cherries from burning or becoming too dry.
My cream cheese filling is lumpy. How can I fix this?
This usually happens if the cream cheese is too cold. For the smoothest filling, ensure your cream cheese is softened to room temperature before beating it with the sugar and vanilla.
Can I use a different pie filling?
Absolutely! This recipe is very versatile. Blueberry, apple, or raspberry pie filling would all be delicious alternatives to the cherry.