PHILADELPHIA Cherry Danish Dessert Recipe -
PHILADELPHIA Cherry Danish Dessert Recipe
  • READY IN 40 mins

PHILADELPHIA Cherry Danish Dessert

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"A new brunch favorite, these cherry Danish bars are ready to eat in 40 minutes."

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Original recipe makes 24 servings Change Servings

    40 mins


  1. Preheat oven to 350 degrees F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together to seal.
  2. Beat cream cheese, 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough; separate into 2 long rectangles. Pat out to form 13x9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.
  3. Bake 25 to 30 min. or until golden brown; cool slightly. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.
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  • Size It Up: Enjoy a serving of this easy-to-make Danish on occasion.
  • Variation: Prepare as directed, using apricot or raspberry pie filling. Or, substitute 2 cups chocolate chips or your favorite chopped PLANTERS Nuts for the pie filling.

Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2009

These are so good! I have made them several times and everyone loves them. I use apple pie filling the most with this. They are good either for breakfast or as a dessert. Yummy!!

Most Helpful Critical Review
Mar 25, 2010

Nice flavor. However, even though I partially precooking the bottom layer, the pastry layers were soft and became gummy. Next time, I would use puff pastry. Cheese layer was much thicker then the fruit (unlike the picture), even though I used a 24 ounce can. I will either use two cans of fruit or less cheese. Top frosting was WAY to thin.


9 Ratings

Nov 26, 2009

The flavor is very good, but I did not like the way the crescent dough pastry turned out. Not flaky, but somewhat rubbery in texture. I will make this again but use puff pastry next time. ****AN update - 1st time I used the store brand crescent rolls, which I said were rubbery. I have made them a second time using the Pillsbury Crescent Rolls. This is a definite 5+ star rating. Thanks

Apr 05, 2010

Excellent! I used a little whipping cream instead of milk for the glaze and added a little vanilla extract (wanted to add almond, but was out) and scattered sliced almonds all over the top and it just set it off perfectly! Took it to an Easter breakfast and got tons of compliments!

Mar 29, 2010

Incredible! Used blueberry pie filling and baked the bottom like some others said. Took it to a party and everyone loved it!!

Jan 24, 2010

Delicious!! Next time I will definitely pre-bake the bottom crust for a few minutes b/c it was definitely doughy.

Jan 14, 2010

Delicious! Although I did try to make it a bit healthier. Pillsburty now sells whole grain crescent rolls so I used though. I only used 1/4 cup of sugar, regular sugar too, half the cream cheese and half the vanilla. Also the icing was wayyyyy too watery

Feb 18, 2010

Verry good, not too sweet. If you make this ahead of time, dont glaze it until your ready to eat.


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