CHERRY DANISH PASTRY RING
This CHERRY DANISH PASTRY RING is a quick easy breakfast or dessert – perfect for the holidays. Crescent roll dough filled with cream cheese and cherry filling, baked in a wreath shape then glazed.
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When you have a full house of family and friends for the holidays – easy recipes like this Danish Pastry Wreath are a life saver. Super quick, easy, delicious, filling and beautiful to serve. It doesn’t get much better.
Plus, if you’ve been around WonkyWonderful for awhile you know I love wreath shaped foods. I don’t know why – I just do.
Ingredient Options:
Any other fruit filling will work great here – Apple Pie, Blueberry, Peach Pie, etc. The cherry pie and rosemary bring the Christmas-y look to this danish wreath.
Recipe Notes:
- Be sure to allow your cream cheese to soften adequately so that you aren’t left with large chunks in your cheesecake mixture.
- It helps to keep the crescent roll dough refrigerated right up until the moment you need it. The dough will expand and rise upon sitting at room temperature and can become too soft to easily work with.
- It’s par for the course that some of your crescent roll triangles will come out of the can a little funky and shorter or longer than other triangles. I like to gently stretch and manipulate the dough a bit to ensure that the triangles are similar in length and shape, so as to have a uniform-looking sunburst before adding the cream cheese and pie fillings.
- Most crescent roll dough tubes show baking instructions that state to bake at 375 degrees. Ignore that! I prefer to bake at 350 to ensure that the top of my pastry ring doesn’t brown too quickly. Baking at a lower temperature ensures that the bottom of the pastry ring has time to catch up with the top of the ring, so that you’re not left with a doughy, unbaked mess.
- I recommend using a flat-edged non-rimmed baking sheet if you plan to move your pastry ring to a serving platter or other surface before serving. This way, you can easily slide the ring off of the pan or gently pull the parchment paper off of the pan without smushing the pastry.
- You can easily tailor this recipe to your taste – simply replace the cherry pie filling with your favorite flavor of pie filling.
More Wreath Shaped Holiday Recipes:
Mini Cheese Ball Wreath – Cheese and Olive Wreath – Charcuterie Wreath
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Table of Contents
CHERRY DANISH PASTRY RING
Equipment
Ingredients
- PASTRY RING:
- 4 ounces cream cheese softened
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cans crescent roll dough
- 1 cup cherry pie filling
- GLAZE:
- 1 cup powdered sugar sifted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside.
In a medium bowl, beat together the cream cheese, sugar, egg, and 1 teaspoon vanilla extract until smooth and creamy. Cover and set aside. - Open the cans of crescent roll dough, then gently separate and unroll the dough triangles.
- Starting at the center of your prepared baking sheet, lay a crescent roll triangle down with the short edge in the center of the baking sheet and the long point facing outward toward the edge of the sheet.
- Lay the remaining triangles down in a circular pattern, overlapping the edges of the dough together so that you end up with a ring in the center about 4-5 inches in diameter. Your dough should look like a sunburst.
- Spoon the cream cheese mixture onto the dough at the overlapping edges.
- Spoon the cherry pie filling over the cream cheese filling.
Fold the crescent dough inward to create a wreath, gently tucking the points of the dough under the filled edges of the dough to seal. - Bake for 14-15 minutes or until the dough is golden brown and the filling is bubbly.
- Allow the ring to cool to the touch.
GLAZE:
In another mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the danish ring as desired or serve on the side.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
