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5 from 1 vote

Cherry Cream Cheese Pastry

Prep Time30 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cherry, Cherry Cream Cheese Pastry, Cherry Danish, Cherry Desserts, Cherry Pastry
Calories:

Ingredients

  • 2 containers Pillsbury™ refrigerated crescent dinner rolls

For The Cherry Filling

  • 3 cups cherries, frozen
  • 1/3 cup sugar
  • 1 tsp lemon juice
  • 2 tbsp water
  • 2 tbsp corn starch

For The Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • 1/3 cup sugar
  • 1 egg yolk
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

For The Glaze Drizzle

  • 1 cup powdered sugar
  • 1 ½ tbsp milk

Instructions

  • Preheat oven to 375°

For 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.

For The 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.

Making 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 cream cheese mixture over the wide part of the crescents.
  • Spoon cherry filling on top of the cream cheese mixture.
  • 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.

For The Glaze Drizzle

  • In a small bowl, mix powdered sugar and milk together until combined.
  • Drizzle over pastry ring. Cut and enjoy!

Notes

Recipe adapted from my Blueberry Cream Cheese Pastry