Cherry Cheesecake Danishes

These pastries are unbelievably delicious--you won't believe how much better they taste compared to similar pastries from a bakery. Think soft, buttery pastry, filled with cheesecake and a homemade cherry sauce, and finished with a light glaze. So good!

And, they're surprisingly simple to make too!

Let's get started.

Ingredients:

PASTRY

• 1 pkg. (2-1/4 t.) active dry yeast
• 1/4 c. warm milk (110-115 degrees Fahrenheit)
• 3 c. all-purpose flour
• 3 T. sugar
• 1 t. salt
• 1/2 c. cold butter
• 3/4 c. warm half-and-half cream (110-115 degrees Fahrenheit)
• 3 egg yolks, beaten

CHEESECAKE FILLING:

• 8 oz. cream cheese, softened
• 1/3 c. sugar
• 2 egg yolks
• 1 t. vanilla
• 1/4 t. salt

CHERRY FILLING:

• 2 T. cornstarch
• 1/4 c. sugar
• 2 T. water
• 2 c. fresh or frozen cherries
• OR 21 oz. can cherry pie filling, instead of homemade filling

EGG WASH:

• 1/4 c. reserved egg white
• 1 T. water

GLAZE:

• 1 T. butter
• 1-1/2 c. powdered sugar
• 1/4 t. almond (or vanilla) extract
• Dash salt
• 2-3 T. milk

Supplies:

Measuring cups and spoons

Stovetop

Medium saucepan

Food processor, optional

Small and medium mixing bowls

Spatulas or spoons for stirring

Knife

Rolling pin

2 baking sheets

Oven

Hand mixer

Fork

In a small bowl, dissolve:

• 1 pkg. (2-1/4 t.) yeast
• 1/4 c. warm milk (110-115 degrees Fahrenheit)

In a food processor (Or you may use a medium mixing bowl, and hand-held pastry blender for this step), combine:

• 3 c. all-purpose flour
• 3 T. sugar
• 1 t. salt

Process (or cut in by hand), until crumbly:

• 1/2 c. cold butter, sliced

Add the yeast mixture, and:

• 3/4 c. warm half-and-half cream (110-115 degrees Fahrenheit)
• 3 egg yolks, beaten

Stir until mixture forms a soft dough. Dough will still be sticky.

Cover and refrigerate overnight, or place in the freezer for 2-3 hours.

Punch dough down; divide into halves. Roll each portion into an 18" by 4" rectangle.

Cut each rectangle into 1" by 4" strips.

Place two strips on top of each other; quickly twist them into a rope.

Shape into a ring; pinch ends together.

Repeat with remaining strips.

Place rings 2" apart on greased baking sheets.

Cover and let rise in a warm place until doubled in size, about 45 minutes.

For the cheesecake filling, combine in a small mixing bowl:

• 8 oz. cream cheese, softened
• 1/3 c. sugar

Gradually beat in:

• 2 egg yolks
• 1 t. vanilla
• 1/4 t. salt

Set filling aside.

For the cherry filling, combine in a medium saucepan:

• 2 T. cornstarch
• 1/4 c. sugar

Add:

• 2 T. water
• 2 c. fresh or frozen cherries

Bring to a boil over medium-low heat. Boil 2 minutes, stirring occasionally. Remove from the heat after achieving jelly-like consistency.

(In place of this step, 1- 21oz. can of cherry pie filling may be used.)

Combine in a small bowl:

• 1/4 c. reserved egg white
• 1 T. water

Brush over pastries using a pastry brush.

Put 1 Tablespoon each of cheesecake filling and cherry filling in the center of each pastry.

Bake at 350 degrees for 14-16 minutes, or until lightly browned. Remove from pans to wire racks to cool.

In a small bowl, combine using a fork:

• 1 T. butter
• 1-1/2 c. powdered sugar
• 1/4 t. almond (or vanilla) extract
• Dash salt
• 2-3 T. milk

Add additional milk if necessary to achieve thin drizzling consistency.

Drizzle glaze over pastries.

Plate and serve.

Yield: 18 pastries

Store in the refrigerator.