Ingredients Jump to Instructions ↓

  1. 1 package (8oz) cream cheese (softened)

  2. 1/3 C powdered sugar

  3. 1 egg , separated

  4. 1/2 t vanilla

  5. 2 packs (8oz each) refridgerated cresent rolls

  6. 1 C canned cherry pie filling

  7. Glaze:

  8. 1/2 C powdered sugar

  9. 2-3 t milk

Instructions Jump to Ingredients ↑

  1. Preheat 350 Combine cream cheese , powdered sugar, egg yolk and vanilla in large bowl, mix until smooth. Set aside. Unroll cresent dough; set aside 2 rectangles. Separate remaining dough into 12 triangles; arrange on greased 14-in pizza pan with points towards the center. Pat out dough with fingers to cover the pan, pressing seams together to seal. Cut a 3-in hole in the middle. Disgard extra dough. Spread cream cheese mixture over dough to ½ in of edges; top with pie filling. Pat our reserved dough to form 7x6-in rectangle; cut lengthwise into 12 strips. Twist strips, place in spoke like fashion over filling. Press ends of dough together to seal at both center and outer edges. Brush strips with lightly beaten egg white. Bake 25-30 minutes or until golden brown. Cool slightly. For glaze, stir ingredients together until smooth and then drizzle over danish.


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