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.
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!