Cherry Almond Streusel Danish
Streusel Topping
2 T sugar
2 tsp. flour
1/2 tsp. cinnamon
1 T butter
1/4 cup sliced almonds
Danish
3 oz. cream cheese, softened
1/4 cup powdered sugar
1/2 tsp. vanilla
1 cup cherry pie filling (more fruit than liquid)
1/2 tsp. almond extract
1 can Grands Flaky Layers biscuits
3 T butter, melted
Icing
1 T cream cheese, softened
1/2 cup powdered sugar
1/4 tsp. vanilla
1 to 2 tsp. water
Heat oven to 350 degrees. In small bowl, mix sugar, flour, and cinnamon. Cut in 1 T butter, using fork, until mixture is crumbly. Add almonds; toss and set aside. (*I didn't cut in the butter, I left it dry.)
In another small bowl, mix 3 oz. cream cheese, 1/4 cup powdered sugar, and 1/2 tsp. vanilla with electric mixer on medium speed until smooth.
In third small bowl, mix pie filling and almond extract.
Separate biscuits; press each into 5-inch round. On center of each biscuit roud, spoon pie filling with 4 or 5 cherries and 2 heaping tsp. cream cheese mixture. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling; firmly pinch edges to seal. Dip tops and sides into melted butter, then dip into streusel; lightly press streusel on tops and sides. Place seam sides down, 2 inches apart, on ungreased cookie sheet.
Bake 18-22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
In small bowl, mix 1 T cream cheese, 1/2 cup powdered sugar and 1/4 tsp. vanilla. Stir in water, 1 tsp. at a time, until icing is smooth and creamy. Place icing in small resealable plastic bag; cut small tip off 1 bottom corner of bag. Squeeze icing in zigzag pattern on tops of cooled Danish.
(www. pillsbury.com --A Pillsbury Bake Off recipe)
Streusel Topping
2 T sugar
2 tsp. flour
1/2 tsp. cinnamon
1 T butter
1/4 cup sliced almonds
Danish
3 oz. cream cheese, softened
1/4 cup powdered sugar
1/2 tsp. vanilla
1 cup cherry pie filling (more fruit than liquid)
1/2 tsp. almond extract
1 can Grands Flaky Layers biscuits
3 T butter, melted
Icing
1 T cream cheese, softened
1/2 cup powdered sugar
1/4 tsp. vanilla
1 to 2 tsp. water
Heat oven to 350 degrees. In small bowl, mix sugar, flour, and cinnamon. Cut in 1 T butter, using fork, until mixture is crumbly. Add almonds; toss and set aside. (*I didn't cut in the butter, I left it dry.)
In another small bowl, mix 3 oz. cream cheese, 1/4 cup powdered sugar, and 1/2 tsp. vanilla with electric mixer on medium speed until smooth.
In third small bowl, mix pie filling and almond extract.
Separate biscuits; press each into 5-inch round. On center of each biscuit roud, spoon pie filling with 4 or 5 cherries and 2 heaping tsp. cream cheese mixture. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling; firmly pinch edges to seal. Dip tops and sides into melted butter, then dip into streusel; lightly press streusel on tops and sides. Place seam sides down, 2 inches apart, on ungreased cookie sheet.
Bake 18-22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
In small bowl, mix 1 T cream cheese, 1/2 cup powdered sugar and 1/4 tsp. vanilla. Stir in water, 1 tsp. at a time, until icing is smooth and creamy. Place icing in small resealable plastic bag; cut small tip off 1 bottom corner of bag. Squeeze icing in zigzag pattern on tops of cooled Danish.
(www. pillsbury.com --A Pillsbury Bake Off recipe)
(*It took me a while to finally get then hang of folding the Danish, but after about 3 or 4 it was a little easier and neater. No pictures on these--when I can make them pretty I'll post pictures!)
They tasted better (and were prettier) than I expected! Another hit.
Whatchoo talkin' 'bout? These pictures are GREAT! Yumola.
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