This recipe came from leftovers after making the Chocolate Cherry Cream Cheese Cake. I had some leftover cream cheese mix and the cherry pie filling left over and I didn’t want throw them away. I went online to see if could come up with some ideas. I came across something similar and decided to create mini cheese Danishes. It seems that a lot of people use refrigerated dough when it comes to make these kinds of recipes. I was shocked to find the crescent-shaped dough “rounds”. I’d never heard of these before. I was thinking that I’d be required to use the crescent dough that is traditionally used and tuck the seams to make the round I wanted. I was ecstatic to not have to complete that work as it was done for me.
One roll Pillsbury Crescent Rolls
flour, only to dust
4 ounces soft cream cheese
1/3 cup sugar
1 can of cherry pie filling
1/3 cup of powdered sugar
2 tsp. milk
Unroll the rolls in the container and do not roll them up. Make use of a sharp, serrated knife to slice through them in the same way as baking or cutting cookies. Slice them into 10 pieces.
Lay each piece on an unlined cookie sheet.
Make use of a measuring cup to flatten each roll , then make a small wall around its edge.
Apply a tiny amount of flour to keep it from sticking, and then press it with your fingers, too.
Electric mixer cream cheese with sugar and vanilla until it is smooth.
Dollop some of the mixture in every “danish.”
Mix in a teaspoonful of cherry.
Bake for 350 degrees for 18-20 mins.
Cool and then sprinkle a little glaze on top.
Mix sugar and milk, then drizzle danishes with the mixture. You can use pastry bags, depending on what you prefer.