cherry Cheese Danish
  • 2 pkgs. (9-1/2 oz. each) flaky biscuits
  • 2 tbsp. melted butter
  • 1 pkg. (8 oz.) cream cheese
  • 1/4 cup sugar
  • 1 egg, well beaten
  • 1 tsp. vanilla
  • 1/4 cup light corn syrup
  • 2 tbsp. water
  • 1 can (1 lb. 5 oz.) cherry pie filling
  1. Place biscuits 2 inches apart on baking sheet. Flour the bottom of a small glass and depress center of biscuits until 3-inches in diameter, forming a rimmed edge. Brush edges with melted butter. Blend other ingredients except for the pie filling. Spoon a heaping tablespoon of mixture into each biscuit.
  2. Bake at 375 degrees for 15 to 17 minutes or until cheese sets and crust browns.
  3. Mix corn syrup and water in a saucepan and bring to a boil. Brush edges of baked pastry with syrup mixture. Let cool for 30 to 60 minutes. Spoon 2 tablespoons of pie filling into each pastry. Makes 20 pastries.