Easy Cherry Danish

For breakfast this morning, I prepared easy cherry danishes for the family.  My family LOVES these pastries.  There are several recipes and versions of this recipe.  Many call for eggs to be added, and I have made them with an egg added, but due to one of my children having an allergy to eggs, I try to limit them when possible.  See the note at the end for the outcome with an egg.

cherry danish

Easy Cherry Danish

2 tubes refrigerated crescent rolls

1- 8oz. cream cheese, softened

1/4 cup sugar

1 can cherry pie filling (any pie filling may be used)

Preheat oven 350 degrees.  Spray a cupcake pan and press a crescent roll into each cup.  Mix 1/4 cup sugar and cream cheese until smooth.  Place a heaping teaspoon of cream cheese mixture into each cup.  Top with Pie filling.  Bake until the crescent roll is golden around the edges (Mine took about 20-25 minutes).

NOTE:  To form the crescents to fit the cups, I pinch two sides together and form a little cone shape and then press into the cups.

If you use an egg, make sure you cook the danishes until the cream cheese is set.  This will be a little more like a baked cheese cake.

You may also sprinkle a little powdered sugar on top.

I like to use cinnamon sugar on apple or peach pie filling!

Enjoy and let me know of any other changes you like or try!

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