Crescent Roll Cream Cheese Danish (Cherry Danish Braid)
This delightful Danish braid features flaky crescent roll dough filled with a creamy cream cheese mixture and topped with cherry pie filling, making it a perfect treat for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Whisk
- Knife
Ingredients
Dough
- 2 cans refrigerated crescent roll dough 8 oz each
Filling
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 can cherry pie filling 21 oz
- 1 large egg for egg wash
Topping
- powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy.
- Unroll one can of crescent roll dough onto a baking sheet lined with parchment paper. Press the seams together to form a solid rectangle. Repeat with the second can, overlapping slightly.
- Spread the cream cheese mixture evenly over the dough, leaving about an inch of space around the edges.
- Spoon the cherry pie filling over the cream cheese layer, distributing it evenly.
- Make diagonal cuts about 1 inch apart along the edges of the dough, cutting towards the filling.
- Starting from one end, fold the strips of dough over the filling, alternating sides to create a braided effect. Seal the ends.
- In a small bowl, beat the egg and brush it over the top of the braided dough.
- Bake for 20-25 minutes, or until the dough is golden brown.
- Allow to cool for a few minutes, then dust with powdered sugar before slicing.
Notes
Consider adding lemon zest or almond extract to the cream cheese filling for extra flavor.
