Cherry Cheesecake Danish
To the parents whose kids tell them, at 9 o’clock at night, that they have a class party the next day, I have never related more. As we all know, life can get busy, and when it gets busy we tend to forget. I had a school party and I almost forgot about it. Luckily I had a recipe I wanted to try that didn’t require me to think too hard. Let me tell you that the Pillsbury croissant dough came in clutch; these danishes took maybe an hour. Of course, I had to triple the recipe, so it took me longer, but I brought these in and people told me they were better than the doughnuts I brought in previously. I was, at first, offended by this because I made the doughnuts from scratch, including letting the dough take its time to rise. Then I realized people like the simple stuff, and these were so simple to make. The croissant dough was a perfect flakiness, the quick cheese cake mix, and the canned cherries worked together perfectly to produce a taste that would take anyone back to childhood.
Ingredients:
1 8ounce can Pillsbury crescent rolls
4 ounces cream cheese
½ cup and 4 tbsp powdered sugar
1 can cherry pie filling
2-3 tsp milk

Instructions:
Heat oven to 375. Remove crescent roll dough from the can, but DO NOT UNROLL. Cut dough into 8 pieces and place 2 inches apart on a prepared baking sheet. Press each into 3 inch round pieces, making sure to leave a ridge around the outer edges.
In a small bowl, mix together cream cheese and 4 tbsp powdered sugar. Spoon about 2 tsp of cream cheese mixture on the center of every piece of dough and spread around the center. Bake for 12-14 minutes or until golden brown.
Let cool before topping with cherry filling
In a small bowl, mix ½ cup powdered sugar and 2-3 tsp milk. Start with 2 tsp of milk and add more to get your desired consistency. Glazes are tricky, play with it until you get the ratio of milk and powdered sugar to your desired texture.
Drizzle glaze over danish and serve warm.