Cherry Cream Danish

Cherry Cream Danish

Tara McConnell Tesher

Serves: 18

Ingredients

  • 2 sheets puff pastry dough, thawed
  • 1 large can cherry pie filling
  • 2 3.25-oz vanilla pudding snack cups
  • 1 cup powdered sugar
  • 3 tsp orange juice

Preparations

Preheat oven to 375°F. Lay puff pastry sheets on a clean surface. Cut each sheet into nine equal squares.

Spread one heaping teaspoon of vanilla pudding in the center of each square, on a diagonal.

Top with a small scoop of cherry pie filling. Fold the side corners over the cherries, forming a cannoli shape. Place on your Temp-tations® 13x9'' Lid-It; repeat until all 18 are done.

You will need to bake these in two batches. If desired, brush the tops of each one with egg wash (egg whisked with water) for a shiny finish.

Bake for 12-15 minutes or until golden brown. Cool.

Once cooled, whisk together the powdered sugar and orange juice until smooth. Add more juice if necessary. Drizzle over each Danish and serve.