CHERRY CREAM DANISH

cherry cream danish

CHERRY CREAM DANISH

2 sheets puff pastry dough, thawed (I used Pepperidge Farm)
1 large can cherry pie filling (I used Great Value, no sugar added variety)
2 (3.25 ounce) vanilla pudding snack cups (You could probably make a sugar free variety)
1 cup powdered sugar
3 tsps orange juice

Preheat oven to 425 degrees. Lay puff pastry sheets on a clean surface and 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 greased cookie sheet.  Continue 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. Once cooled, whisk together the powdered sugar and orange juice until smooth. Add more juice if necessary. Drizzle over each danish and serve.

THESE WERE A BIG HIT FOR THE STAFF AT MY HUSBAND’S SCHOOL!

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