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
For the smoothest cream cheese filling, ensure the cream cheese is fully softened to room temperature. You can use any flavor of pie filling you prefer, such as blueberry or apple. For a lighter version, feel free to use fat-free cream cheese and skim milk.