This recipe was born from the leftovers I had when making my chocolate cherry cream cheesecake. I still had some of the cream cheese mixture and cherry pie filling left over and I really didn’t want to throw it away. I looked online to see if I could get some ideas and I found something similar and I thought, I’m going to make mini cheesecakes.
Apparently a lot of people use refrigerated dough to make these kinds of recipes. I was surprised to find “rounds” of croissant dough. I had never seen them before. I thought maybe I should take the traditional croissant dough and pinch the seams to get the rounds I needed. I was glad I didn’t have to do this work, that it was already done for me.
Ingredients
1 Pillsbury Crescent Rolls
flour, just for dusting
Filling
4 ounces of soft cream cheese
⅓ cup of sugar
vanilla splash
1 box of cherry pie filling
Icing
⅓ cup powdered sugar
2 teaspoons of milk
Instructions
Open the roll container and do not unroll the rolls. Use a sharp, serrated knife to cut them like cookie slices. Make 10 slices.
Place each slice on a cookie sheet lined with parchment paper.
Use a measuring cup to flatten each roll and build a small wall around it.
Use a drop of flour to keep it from sticking and press with your fingertips.
Filling
Electrically mix the cream cheese, sugar and vanilla until smooth.
Pour a small amount into each “Danish”.
Add a teaspoon of cherries.
Bake in the oven at 350 for 18-20 minutes.
Allow to cool and add a drizzle of icing.
Icing
Mix the milk and sugar and sprinkle over the Danishes. You can use a piping bag if you wish.
Source : allrecipes,com
Made this 2 times now! They go fast in our house! Now I double the batch! Used blueberry and cherry pie filling!
Which sugar do you use for the icing and which for the main recipe? Thx
Powdered sugar only for icing
What in the world is a “box of cherry pie filling”