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How To make Cherry Crescent Cheesecake Cups
1 pk Cream cheese, 8 oz.
1 Egg
1 c Powdered sugar
1/4 c Chopped almonds
1 ts Almond extract
1 cn Crescent rolls , 8 oz.
TOPPING:
1 c Cherry pie filling
2 tb Amaretto or cherry brandy
1 tb Margarine
Heat oven to 350F. Grease 8 muffin cups. In medium bowl, combine cream cheese and egg until smooth. Add powdered sugar, almondds and extract; mix well. Separate dough into 4 rectangles; firmly press perforation to seal. Press or roll each rectangle into an 8x4-inch rectangle. Cut each in half crosswise to form 8 squares. Press each square into bottom of prepared muffin cup, leaving corners of each square extended over sides of cup. Place about 1/4 cup cream cheese mixture in center of each square. Bring 4 corners of each square together in center of cup and firmly press points together to seal. Bake at 350F for 18 to 23 minutes or until golden brown. Immediately remove from muffin cups. In small saucepan, combine topping ingredients; cook over low heat until bubbly and margarine melts. Serve over warm desserts. Refrigerate leftovers. Makes 8 servings.
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Recipe:
Crescent Danish Wreath
Cherry pie filling, crescent rolls, cream cheese, and a sweet almond drizzle come together to make this beautiful crescent danish wreath.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
16 oz crescent rolls 2 8 oz cans, 8 count each
21 oz cherry pie filling
8 oz cream cheese softened
1 cup granulated sugar
1 large egg room temperature
1/4 cup all purpose flour
Icing
3/4 cup powdered sugar
1/2 tsp almond extract or vanilla extract
2 Tbsp heavy cream 2-3 Tbsp
Instructions
Preheat oven to 375°F. Grease or line a large pizza pan with parchment paper.
In a medium mixing bowl, beat together cream cheese, sugar, egg, and flour until smooth and fluffy.
Remove crescent rolls from packaging and separate into pre-cut triangles. With the wide side of each triangle toward the center of the pan, overlap crescent rolls to form a circle - it will look like a large sunshine with an empty circle in the middle.
Use your fingers to press together the triangles where they overlap to form a smooth base.
Drop cherry pie filling by the spoonful around the base of the wreath.
Scoop the cream cheese mixture over the cherry pie filling.
Wrap the pointed end of each crescent roll over the fillings and back toward the center of the wreath, tucking the end beneath the ring and pinching the dough together.
Bake for 20-25 minutes, until the crescent rolls are a deep golden brown.
Cool completely.
When the wreath is cooled, whisk together powdered sugar, almond extract, and heavy cream. Whisk until smooth and a good consistency for drizzling. Add more cream as needed to achieve desired consistency.
Notes
You can use a smaller portion of the cream cheese filling if you want a smaller ratio. As written, this recipe yields a danish with approximately equal parts cherry and cream cheese filling.
Milk can be substituted for the cream in the icing - use less as the icing will be thinner.
It’s important to cool the wreath completely before icing or the icing will just run off the pan completely.
I used a cast iron pizza pan. A lightweight pizza pan may cook the wreath a bit more quickly. Cooking until the top is a deep golden brown helps to ensure that the bottom layer of dough is cooked through as well.
Top with toasted, sliced almonds for extra flavor and a bit of crunch.
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Thank you.
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