Every second sunday of the month I am on breakfast duty— baked goods to be specific. It gives me a chance to try out new recipes (some toeing the line of dessert but who’s to decide, right?) though sometimes it’s tough to find recipes besides coffee cakes and scones. I have been wanting to try making bear claws, but they are too labor intensive and expensive and would make only enough to have the congregation arm wrestling each other for who gets to spike their blood sugar to help get them through the sermon (love ya Charlie!). I was so excited when I found this recipe because it requires so few ingredients, is inexpensive, and sounds SO good. I have another recipe that uses this same crescent roll technique (see “ultimate favorite” on the blog—-and make it!) so I was appalled that I had never before thought to fill this wonderful shell with, oh say— cream cheese, sugar, and cherry pie filling. The end result was delicious, I am ready to make it again for work and with blackberry or blueberry or…..you get the picture. It bakes to a golden glow and sets great so it slices up into picture perfect portions I would expect from a bakery. I also found a great go-to glaze recipe that I will definitely use again, better than any other I have found. Enjoy!
cherry cheese danish
from Nicki Bruce Logan, Herald Lifestyles Editor
|2||Pillsbury crescent rolls (8 oz. each)*|
|1||(8 oz.) cream cheese or neufchatel cheese (1/3 the fat, all the flavor)|
|1/3||cup powdered sugar|
|1||egg yolk, save the whites for brushing on the top of the braid|
|1||cup cherry pie filling|
*for some reason, the publix brand of these are horrible–they end up ripping. I would recommend the Pillsbury brand here.
- Beat cream cheese, egg yolk, sugar and vanilla together until smooth.
- Place crescent rolls on a baking sheet, forming a rectangle and pressing the sides together down the middle. Make sure all perforations are sealed.
- Spread cream cheese mixture down the center of dough, then top with cherry pie filling.
- Using kitchen shears, you can make uniform cuts up to the filling on each side, every in 1-2-inches. Fold sides toward the middle, forming a braid.
- Brush the braid with the egg whites saved from earlier.
- Bake at 350 degrees for 25 to 30 minutes.
|1||cup whisked powdered sugar|
|3-4||teaspoons very hot water|
|2||teaspoons light corn syrup|
|¼||teaspoon pure vanilla extract|
|1/8||teaspoon lemon juice|
|2||pinches of salt|
- Place the powdered sugar in a medium bowl. Add 3 teaspoons of the hot water, the corn syrup, vanilla, lemon juice, and salt. Stir until smooth.
- Add 1 additional teaspoon hot water or more as needed to make a thin glaze.
- Using a small whisk, fork, or tip of a teaspoon, drizzle the glaze over the pastry by moving the utensil rapidly back and forth to create a light coating.