This Cherry Cream Cheese Pastry Ring is literally melt-in-your-mouth heaven. Not only does this make an awesome breakfast surprise, but it’s good enough to be an excellent dinner choice, too. And the best part? It’s crazy simple, super easy, to whip up as well!
For me and my household, we’re all about recipes that taste great and are pretty much fool-proof. I can’t tell you how many times we’ve made this delicious danish recipe and never had an issue. The way that the filling of the pastry ring goes together perfectly is certain to be the demise of the waistband on my pants…but in my mind, I enjoy this treat so much that every single time I make it, it’s 100% worth those extra calories.
I consider this to be my comfort dessert food that calls my name time and time again. And since I’ve never been disappointed by the outcome, I’ll gladly keep answering that call.
If you’re looking for a fun treat that you can easily turn into a tradition, these cherry and cream cheese danishes are one of those recipes that you can save for special occasions like Easter morning, Christmas brunch, or even a late-night movie treat. There are so many ways to love this recipe that I can’t wait to hear how you and your family are going to enjoy it.
Can I use homemade crescent rolls instead of canned?
Of course, but I always use canned because it’s a time-saver for me. If you have the time to make it homemade, you should! It just might add even more flavor to this recipe and take it totally over the top.
How do I use fresh cherries for this recipe instead of frozen cherries?
It’s an easy swap out but just make certain that you add in a few tablespoons of water the mixture, if so. This helps to ensure that there’s enough liquid that comes out when baking.
The frozen cherries don’t need any extra liquid because as they thaw and cook, they’ll release their own liquid on their own that they captured during their frozen state.
Why is there corn starch in this recipe?
Corn starch is often used as a thickening agent and it’s something that many people tend to have on hand. In this recipe, that’s the purpose for adding it – to ensure that the cherry filling doesn’t become overly runny once baked.
How do you know that this pastry ring is done baking?
As long as you follow the baking directions, you should be fine. You’re going to want the outer layer of this Cherry Cream Cheese Pastry Ring to be a nice golden brown before removing it from the oven.
I also tend to rely on my nose and sniffer to let me know when things are close to being done. In the baking world, when you can actually start to smell the goodies in the oven, you know that it’s very close to the time to remove and let cool.
I can’t describe to you how delicious this treat is. Just make certain that you give it an adequate amount of time to cool down as you don’t want the inside cherry filling to burn mouths.
There’s just something about hot fruit that you need to be aware of because no matter what type of fruit it is, it really does retain a lot of the heat for quite a bit of time.
Let the kiddos take over in whipping up the glaze to pour over the top and make certain that they don’t skimp. The glaze is one of the best parts of this recipe and it really is the “icing” on top!
Ingredients Needed To Make Cherry Cream Cheese Pastry
- Frozen cherries (can use fresh but will need to add 3 tablespoons of water to cherries while cooking)
- Sugar
- Lemon juice
- Corn starch
- Cream Cheese
- Egg Yolk
- Vanilla extract
- Pillsbury® refrigerated crescent dinner rolls
(Actual measurements are in the recipe card below.)
How To Make A Cherry Cream Cheese Pastry Ring
How To Make The Cherry Filling
- In a small saucepan over low heat, add frozen cherries, sugar and lemon juice. Stir and cook for approximately 5-6 minutes until hot and bubbly.
- In a small bowl, mix water and corn starch together until combined then add to cherry mixture.
- Continue stirring until cherry mixture has thicken. Remove from heat and set aside to cool.
How To Make Cream Cheese Filling
- In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes.
- Add sugar, egg yolk, vanilla and lemon juice. Beat for an additional 2 minutes.
How To Make The Pastry Ring
- Unroll crescent rolls and separate into the precut triangles.
- Place triangles on an ungreased baking sheet, or a round pizza tin, so that the wider end of the crescent is in the center forming the circle with about a five inch opening in the center. The smaller tip of the crescent is on the outside. *When forming the circle, the wider ends of the crescents will overlap each other.
- Spread softened cream cheese mixture over the wide part of the crescents.
- Spoon cherry filling on top of the cream cheese mixture (can use cherry pie filling).
- Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
- Bake for approximately 20 minutes or until golden brown.
- Remove from oven and let cool.
How To Make The Glaze Drizzle
- In a small bowl, mix powdered sugar and milk together until combined.
- Drizzle over pastry ring. Cut and enjoy!
Try This Delicious Cherry Cream Cheese Pastry Ring Recipe Today
Here are a few more delicious cherry recipes that can be found on the blog:
- 2 containers Pillsbury™ refrigerated crescent dinner rolls
- 3 cups cherries, frozen
- 1/3 cup sugar
- 1 tsp lemon juice
- 2 tbsp water
- 2 tbsp corn starch
- 8 oz cream cheese, room temperature
- 1/3 cup sugar
- 1 egg yolk
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 ½ tbsp milk
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Preheat oven to 375°
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In a small saucepan over low heat, add frozen cherries, sugar and lemon juice. Stir and cook for approximately 5-6 minutes until hot and bubbly.
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In a small bowl, mix water and corn starch together until combined then add to cherry mixture.
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Continue stirring until cherry mixture has thicken. Remove from heat and set aside to cool.
-
In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes.
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Add sugar, egg yolk, vanilla and lemon juice. Beat for an additional 2 minutes.
-
Unroll crescent rolls and separate into the precut triangles.
-
Place triangles on an ungreased baking sheet, or a round pizza tin, so that the wider end of the crescent is in the center forming the circle with about a five inch opening in the center. The smaller tip of the crescent is on the outside. *When forming the circle, the wider ends of the crescents will overlap each other.
-
Spread cream cheese mixture over the wide part of the crescents.
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Spoon cherry filling on top of the cream cheese mixture.
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Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
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Bake for approximately 20 minutes or until golden brown.
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Remove from oven and let cool.
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In a small bowl, mix powdered sugar and milk together until combined.
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Drizzle over pastry ring. Cut and enjoy!
Recipe adapted from my Blueberry Cream Cheese Pastry
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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I followed your steps wholeheartedly and trust me, the result came out to be perfect. I loved it and shared it with my family even they loved it very much. Thank you for sharing this recipe with us
I’m so glad you and your family totally loved this recipe. Thank you so much for sharing and your comment. :)