Mini Cherry Cheese Danishes
Cherry cheese danish, oh my! These are easy and delicious!!! If you love cherries and cheese danish then you must try these out! In 20 minutes, you will be enjoying a nice warm danish with some coffee/tea! The filling on these is superb and loved by all who eat them. They also come together so quickly you can whip them up on any lazy Sunday morning! These would be just perfect for Christmas morning! You may also love Hot Cherry Cobbler and Amarena Cherry Cream Puffs!
You’ll Need:
Parchment Paper
Piping Bag
Electric Mixer
Serrated Knife
Mini Cherry Cheese Danishes
Ingredients
- 1 roll Pillsbury Crescent Rolls
- flour just for dusting
Filling
- 4 ounces soft cream cheese
- ⅓ cup sugar
- splash vanilla
- 1 can cherry pie filling
Glaze
- ⅓ cup powdered sugar
- 2 tsp. milk
Instructions
- 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.
Filling
- 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.
Glaze
- Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.
You Might Also LOVE:
Cherry Sugar Cookie Cheesecake
Cherry Cheesecake Krispy Treats
Apple Cheese Danish-ALSO with Crescents!!
Adapted from Baking Bytes
For other fabulous crescent roll recipes visit my friend Lisa at Incredible Recipes!!!
Terri says
Love the idea of mini’s. No guilt in eating them…..lol. Must try these.
Hugs & Cookies xoxo says
Right…now you can eat two!! hahhahaa
Lois says
These would go over great at our church bake sale
AVELINA says
i’m from Portugal and i don’t have that Pillsbury Crescent Rolls, how cant i do that cookies?
linda says
am from Portugal, Can you make your own dough??
Corrine says
Easy Homemade Crescent Rolls
2 1/4 tsp active dry yeast
1/4 cup water, warm (100-110F)
1/2 cup milk, warm (100-110F)
1 tbsp sugar
2 cups bread flour
1/2 tsp salt
4 tbsp butter, room temperature
In the bowl of a stand mixer fitted with a dough hook, or in a large bowl if you prefer to mix by hand, combine yeast, water, milk and sugar. Let stand for 5 minutes, until foamy. Add in bread flour and salt and mix well with a dough hook. Cut the softened butter into three or flour pieces and drop them into the dough, letting the mixer blend them in.
Knead (with a mixer or by hand) for about 2 minutes. Cover the bowl and let rise for 45 minutes in a warm place.
Patti says
You got it Corrine…
tricia says
after the first rising and rolled and shaped, do you they need a second rising? what temp and how long to bake? Thank you
Hugs & Cookies xoxo says
no rising needed
Linda says
350 for 18 to 20 minutes. Golden brown color.
Peg says
Just make crescent rolls from scratch…..
Leslie says
Looks yummy I’m going too make this for my daughter,
Lois says
Great for church bake sale
nancy says
thank you for all the goodies you put on facebook love to bake and your things are the best love totry them thank you nancy
Hugs & Cookies xoxo says
Thanks for making me smile!
Linda Robinson says
These little pastries look delicious but I do have one question, Im wondering if I could use Blueberrie or Blackberry Pie Filling ? I think it would be nice to make different kinds for the Holidays.
Pat Donovan says
You can use any fruit pie filling. Try almost all pie fillings.
Carol says
I was thinking the same thing. I think I will try them with blueberry filling.
JP says
Plan to use strawberry filling instead when I try these tomorrow.
joan says
I want to try lemon curd ,can;t wait !!!!!!!!!!!!!!!! thanks for sharing 🙂
Sherry says
I’m going to try these with blueberry topping.
Marilyn Whitmire says
Love this. Been wanting to make cinnamon rolls and this will save me time and energy. Thank you.
mildred zinner says
i will love to make them
Kelly says
These look amazing! Adding to my “must try” list! Thanks for sharing.
Hugs & Cookies xoxo says
u r welcome!
Nanette says
This is Thanksgiving morning breakfast treat!!! This will work great!!! I may have to make the apple and throw in some alteration with Peach pie filling! Thank you so much!!!!
Marie_McG says
OMG I have three words for these…ah-MAY-zing!
Hugs & Cookies xoxo says
Best 3 words!!!
Christina says
Very good and easy to make. Made them for church get together, and everyone thought they came from a bakery!
Shelly says
How much exactly is a “splash of vanilla”?
Hugs & Cookies xoxo says
1/2 tsp I would guess
Kat says
Im still confused on how to cut them…how do you get 10 when there is 8 in the can(cut in half makes 16) or is each cresent roll cut into 10 pieces? please explain a little better
Hugs & Cookies xoxo says
U r not unrolling them. You are slicing it like a roll of cookie dough.
Beth says
Can these be made ahead of time like the night before?
Berta says
I’m using cherry and apple, not mixed together I’m going to some apple and some cherry hubby doesn’t like cherry, never thought of lemon tho????
Peggie Dennehy says
Loved these. I made them for Thanksgiving Bfst. Next time I will half the sugar in the cream cheese mix and put on less glaze. Family lived them but talk about a sugar rush. Definately going into my recipe box with the adjustments.
Teri says
Looks good. Have to try.
Lloyd Eldon Leezer, Jr says
I would also try these using Apricot pie filling or preserves, as it is a favorite of mine. And on a few, I would omit the fruit filling and make just plain cheese danish. Many people like it that way too!
Tiffany says
I would love to make these ahead of time and freeze them for Christmas morning. What would be the best way to thaw these?
Mitzi Twaro says
Receipe
charli says
Can I make my own biscuits instead of Cresent rolls?
Cindy McIntosh says
Are you using the small or grand crescents ? Hard to tell in pics. Want to try these tomorrow..they look delish !
Tara says
Pinned this, thank you!
Julie Blichmann says
Tried these this morning, with a couple of changes, they were delicious! Omitted the cherry filling and icing (seriously too much sugar!). Went with organic products on others, as we try to avoid GMOs, and other bad ingredients. As such, we needed two packages of Immanuel brand crescent rolls, as they are smaller than Pillsbury. True minis!
Laura says
Can I use jelly if I don’t have pie filling?
Hugs & Cookies xoxo says
I don’t see why not!
Lee says
These are so easy and quick, and might I add delicious! I taught my son so now whenever he feels like it he can have his favorite fruit danish. What a great kid friendly recipe!
Hugs & Cookies xoxo says
Love kids cooking!!
Merle says
Have made twice, and very good twice
Sally says
Could pecans be used for nut Danish? Any prep before you use pecans?
Hugs & Cookies xoxo says
maybe toast them first? mmmm
Jolyn says
How do you store them after you bake them? The first time I made them I put them in the refrigerator. Just wanted to know. Thanks
Bejinbutterfly says
Second time making these this time I made them in a cupcake pan. Yummy!!
Vickie says
You may think I’m crazy but I thing Jalapeno Jelly would be great these
Hugs & Cookies xoxo says
oooh!!!
Billie says
At first, I loved this idea. Couple of suggestions, press the dough really hard I guess, all of my toppings came off due to rising of the dough. Also, not a fan on how much expensive material is wasted unless you make several batches to use up the pie filling and cream cheese.
JennieSez says
We are not fans of cheesecake, could we just replace it with more cherries? I sometimes use pie filling for tarts, just adding a can of drained cherries to the pie filling so that it has more fruit and less sauce. LOL, I do use the cherry juice in other things.
Roxana Krummel says
What can be used instead of cream cheese?
Hugs & Cookies xoxo says
Mascarpone cheese maybe? or jam? nutella?
Marcia Ziebell says
Just made these & they were great! I got 12 instead of 10 & they were perfect size. I didn’t have pie filling so I put a cup of blueberries in a small saucepan with 2/3 cup of water & 1 tsp sugar, brought to a boil then added a slurry of 1tsp cornstarch & water to thicken. Perfect blueberry topping!
Patricia says
I used a roll of cinnamon rolls, so yummy.
Werner S. says
It was delicious. Thak you so much.
RossC says
Saw this on FB and made today. Used apple and peach filling (5 of each) I need to tweak my roll prep game but, they came out great.
Simple, fun and very good.
Havong a good time going through your website.. Thank you. :O)
Hugs & Cookies xoxo says
So glad you came to visit from FB! Thank you!
Molly says
These are excellent!! I used the 1/3c measuring cup to smoosh them down, but they puffed up and spilled some of the filling, so on the second batch I really pressed hard down in the middle until the dough rose up the sides and was almost nothing in the middle. I used my Pampered Chef small scoop to do the filling – it was the perfect amount, and the PC medium scoop to do the cherries. I quickly realized that 3 cherries with glaze was all they needed. I wish I could share the pictures of how well these came out! I haven’t even glazed them yet and already they taste fantastic! Thank you!
Hugs & Cookies xoxo says
This is awesome!! yay!!!