Breakfast & Brunch

User Rating: 0 / 5

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
 

danish


2 cans Pillsbury dough, I used Butter Flakey Crescent dough

1 21oz can Cherry Pie Filling

8oz Cream cheese, softened

¼ cup Sour Cream

¼ Powdered Sugar

½ tsp Vanilla

½ tsp Lemon Juice

1 egg white

In a bowl, beat cream cheese, sour cream, sugar, vanilla, and lemon juice until well combined.

Roll out your crescent roll dough, but don’t separate them into the triangles. Leave them in squares (2 triangles per square) you should have 4 large rectangles of dough. Now, cut each of those in half (still not separating the dough where it is pre-cut) and you should have 8 squares of dough. Place on an un-greased cookie sheet.

Spoon about one tablespoon of the cream cheese mixture onto each square, keeping it mostly in the middle. Roll the edges towards the center making a circle, like you are forming a ‘nest’. Spoon the cherry filling into each ‘nest’, about 4-5 cherries per pastry. Brush the edges with egg white, and bake in the oven at 375 for about 8-10 minutes, or until the edges are a golden brown color.

For the frosting drizzle:

1 ½ Cups Powdered Sugar

Water, or melted butter

Mix a teaspoon of water or melted butter into the powdered sugar until you get the desired consistency. Once pastries are cooled, drizzle over the top and enjoy!

Share Our Foodie Fun With Your Friends