Cherry Danish Rounds

Cherry Danish Rounds

I can remember feeling so proud of myself the first time I ever made my very own danish. I threw in the yeast and made my dough and then cut it carefully and twisted it and formed these little pastries.  Then I filled them with whatever fruit I wanted to call them.  It didn't take long before I realized I could take some short cuts and use store bought puffed pastry dough and pie filling and get the same beautiful and delicious danish. Now I make all kinds of danish using fillings from apples, blueberries, peach, strawberry and whatever I decide would be good.  But the cherry is one my favorite. There's just something about that warm cherry filling on top of layers of flaky pastry that says "home."

Cherry Danish

1 package (2 sheets) puff pastry, thawed

2 tablespoons butter, melted

1 cup cherry pie Filling

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold pastry sheet. Cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 strips in all. 

 Twist each pastry strip then fold into a spiral. Place the pastry onto the baking sheet, leaving an inch between each for spreading. Brush the pastry sheet with melted butter.

Place 1 heaping tablespoon of cherry pie filling into the center of each pastry. Bake for 18 minutes or until the pastries are golden brown. Let cool on the baking sheet for 5 minutes.

Glaze

1 cup powdered sugar

1 teaspoon vanilla

2 teaspoons milk

Place the confectioners' sugar into a small bowl. Whisk in the vanilla and milk, until the mixture is desired consistency (may need to add a little more milk if icing is too thick). Drizzle over the edges of the danish. Serve immediately

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