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Cherry-Almond Streusel Danish

No need to stop at the bakery when you can start with convenient refrigerated biscuits to make a flaky, almond-filled Danish.

Prep Time:

25 Min

Total Time:

55 Min

Makes:

8 Danish

Jean Gottfried
Upper Sandusky, OH
Bake-Off® Contest 43, 2008

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RECIPE TIPS REVIEWS (16) NUTRITIONAL INFO

INGREDIENTS

Streusel Topping
2	tablespoons granulated sugar
2	tablespoons Pillsbury BEST® all-purpose flour
1/2	teaspoon ground cinnamon
1	tablespoon LAND O LAKES® Butter
1/4	cup Fisher® Chef’s Naturals® Sliced Almonds
Danish
3	oz cream cheese (from 8-oz package), softened
1/4	cup powdered sugar
1/2	teaspoon vanilla
1	cup cherry pie filling with more fruit (from 21-oz can)
1/2	teaspoon almond extract
1	can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
3	tablespoons LAND O LAKES® Butter, melted
Icing
1	tablespoon cream cheese, softened
1/2	cup powdered sugar
1/4	teaspoon vanilla
1	to 2 teaspoons water

DIRECTIONS

1.	Heat oven to 350°F. In small bowl, mix granulated sugar, flour and cinnamon. Cut in 1 tablespoon butter, using fork, until mixture is crumbly. Add almonds; toss and set aside.
2.	In another small bowl, mix 3 oz cream cheese, 1/4 cup powdered sugar and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. In third small bowl, mix pie filling and almond extract.
3.	Separate biscuits; press each biscuit into 5-inch round. On center of each biscuit round, spoon pie filling with 4 or 5 cherries and heaping 2 teaspoons 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.
4.	Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
5.	In small bowl, mix 1 tablespoon cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon vanilla. Stir in water, 1 teaspoon at a time, until icing is smooth and creamy. Place icing in small resealable food-storage plastic bag; cut small tip off 1 bottom corner of bag. Squeeze icing in zigzag pattern on tops of cooled Danish.
High Altitude (3500-6500 ft): No change.

High Altitude (3500-6500 ft):

No change.

Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820

®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.

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