Cherry-Almond Streusel Danish Recipe

Cherry-Almond Streusel Danish Recipe

  • Streusel Topping
  • 2 tablespoons Domino® or C&H;® Granulated Sugar
  • 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon LAND O LAKES® Unsalted or Salted Butter
  • 1/4 cup Fisher® Chef's Naturals® Sliced Almonds
  • Danish
  • 3 ounces cream cheese, softened
  • 1/4 cup Domino® or C&H;® Confectioners Powdered Sugar
  • 1/2 teaspoon vanilla
  • 1 cup cherry pie filling with more fruit
  • 1/2 teaspoon almond extract
  • 1 (16.3 ounce) can Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
  • 3 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
  • Icing
  • 1 tablespoon cream cheese, softened
  • 1/2 cup Domino® or C&H;® Confectioners Powdered Sugar
  • 1/4 teaspoon vanilla
  • 1 teaspoon water, or as needed
  1. Heat oven to 350 degrees 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.
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