Mini Cherry Cheese Danishes

INGREDIENTS:

1 roll Pillsbury Crescent Rolls

Flour (for dusting)

Filling:

4 ounces soft cream cheese

⅓ cup sugar

Splash of vanilla

1 can cherry pie filling

Glaze:

⅓ cup powdered sugar

2 tsp. milk

DIRECTIONS:

Preheat your oven to 350°F (175°C).

Open the container of crescent rolls, but do not unroll them. Using a sharp, serrated knife, slice the dough as you would for slice-and-bake cookies, creating 10 rounds.

Place each slice on a parchment-lined cookie sheet.

Using a measuring cup, gently flatten each roll and build a small wall around the edge to form the base for your danish.

Dust with a little flour to prevent sticking and press with your fingertips if needed.

In a mixing bowl, use an electric mixer to blend the cream cheese, sugar, and vanilla until smooth.

Spoon a small dollop of the cream cheese mixture into the center of each danish.

Add a teaspoonful of cherry pie filling on top of the cream cheese.

Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown.

Let the danishes cool slightly before drizzling with glaze.

To make the glaze, mix the powdered sugar and milk until smooth. Drizzle over the cooled danishes. You can use a pastry bag for a more decorative touch.