Ingredients:
2 cans pillsbury crescent sheets
2 tubs of Philadelphia cream cheese softened
1-1/2 cups Powdered sugar, divided
1 Egg white
1 tsp. Vanilla
1 can (20 oz.) cherry pie filling (or whatever pie filling you like)
3 Tbsp. Milk
Unroll one can of the crescent sheets and press down on the bottom of a greased 13x9 inch baking pan. Try to press some up the sides of the pan as well.
Beat the cream cheese, 3/4 cup of the powdered sugar, the egg white and the vanilla with an electric mixer (if you have one) until well blended. Spread this mixture onto the crust and then cover that with the cherry pie filling.
Cover with the other crescent roll sheet and try to smush the sides down to meet the bottom crust if you can.
Bake at 350 degrees for about 25 to 30 minutes or until golden brown and then cool slightly. Mix the milk with the remaining 3/4 cup of powdered sugar until well blended. Drizzle over the danish. Cut into rectangles and serve! Refrigerate any leftovers in the fridge.
Note: I haven't made this in a couple years but I used to make it regularly for a while and everyone loved it. The only thing I remember not liking about it is that the top crust seemed to get kind of soggy after a while because of the cherry pie filling. But it was still yummy!
Unroll one can of the crescent sheets and press down on the bottom of a greased 13x9 inch baking pan. Try to press some up the sides of the pan as well.
Beat the cream cheese, 3/4 cup of the powdered sugar, the egg white and the vanilla with an electric mixer (if you have one) until well blended. Spread this mixture onto the crust and then cover that with the cherry pie filling.
Cover with the other crescent roll sheet and try to smush the sides down to meet the bottom crust if you can.
Bake at 350 degrees for about 25 to 30 minutes or until golden brown and then cool slightly. Mix the milk with the remaining 3/4 cup of powdered sugar until well blended. Drizzle over the danish. Cut into rectangles and serve! Refrigerate any leftovers in the fridge.
Note: I haven't made this in a couple years but I used to make it regularly for a while and everyone loved it. The only thing I remember not liking about it is that the top crust seemed to get kind of soggy after a while because of the cherry pie filling. But it was still yummy!
My mouth is watering. I need to make these and cinnamon rolls and eat them RIGHT NOW. lol. I should post my cinnamon rolls recipe. Mmmmm. They are soo freakin good. I can't wait to try this danish thing too though!
ReplyDeletelooooooove it! cant wait for my next dawat! im so going to do this.
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