Cream Cheese and Cherry Danish Biscuits
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Updated July 18, 2016
Pillsbury Grands! Biscuits
ounces whipped cream cheese, softened
can Pillsbury™ Grands!™ biscuits
cups fresh or frozen black cherries, pitted
cup Betty Crocker™ Whipped vanilla frosting
teaspoon almond extract
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Arrange biscuits on baking sheet. Press the bottom of a 2 1/2” cup into the center of each biscuit, creating a “nest”. Mold dough around the glass as needed to create a deep indentation surrounded by even edges.
In a small bowl, whisk together egg yolk and milk. Brush mixture around the edges of each biscuit and sprinkle with sparkling sugar.
In a large bowl, stir together egg white, cream cheese, honey and vanilla. Spoon mixture into the center of each nest.
Bake for 10 minutes, remove pan from oven. Place cherries on top of cream cheese, return to oven and bake an additional 10-15 minutes, until the edges of the pastry turn golden brown. Remove from and cool completely.
In a small bowl, melt frosting in the microwave and stir in almond extract. Drizzle over cooled pastries.
- Remove dough from the fridge 15 minutes before using for best results. Using a slightly warmer dough makes it easier to mold the nests.
- Use blueberries, raspberries or blackberries instead of cherries to make a variety of flavors.