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Four-ingredient cherry danish is the ultimate hack for anyone who wants a bakery-style brunch without waking up at 4:00 AM to laminate dough. The genius of this recipe lies in a simple trick: slicing canned crescent roll dough while it's still in its log shape to create perfect pastry rounds. I discovered this "parenting magic" when my daughter announced a last-minute sleepover, leaving me with zero time to prep breakfast. I threw these together in 25 minutes, and her friends were convinced I’d made a run to a local patisserie. It’s the kind of shortcut that builds a culinary reputation on approximately ten minutes of actual effort.
My friend Michelle is a "from-scratch" purist who usually treats canned dough like a personal affront. When she came over for brunch, she saw the empty Pillsbury can and made a snide remark about "real bakers." I then watched her quietly inhale four danish while describing them as "decent for what they are." Her kids eventually spilled the beans: Michelle now makes these every weekend but calls them "Artisan Cream Cheese Pastries" to hide the fact that she’s finally embraced the convenience she used to judge.
What Goes Into Them
- Pillsbury Crescent Rolls: One 8-ounce can (kept cold and in its log shape)
- Cream Cheese: 4 ounces, softened to room temperature
- Powdered Sugar: 4 tablespoons (to sweeten the cheese)
- Cherry Pie Filling: Roughly 8 tablespoons (half a can)
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Making the Danish
1. Prep the Dough Preheat your oven to **375°F**. Open the can of crescent rolls but **do not unroll them**. Place the intact dough cylinder on a cutting board and use a sharp, serrated knife to slice it into 8 equal rounds, about 1/2-inch thick. Place them on a parchment-lined baking sheet. ### 2. Create the Wells Using your thumb or the back of a spoon, press firmly into the center of each dough round to create a shallow bowl shape. Ensure you leave a thick, raised lip around the edge to hold the filling. ### 3. Mix and Fill Beat the softened cream cheese and powdered sugar until smooth and fluffy. Spoon about 1.5 tablespoons of the cream cheese mixture into each well, then top with a tablespoon of cherry pie filling (usually 2–3 cherries per pastry). ### 4. Bake to Golden Bake for **12–15 minutes** until the edges are golden brown and the filling is bubbling. Let them cool for 5 minutes on the pan to allow the centers to set before serving."The first time I made these, I unrolled the triangles out of habit and tried to roll them back together. It was a sticky disaster. Always keep that log cold and intact until the second you slice it!"
Variations and Storage
While cherry is the classic choice, this template works for almost any fruit or sweet topping you have in the pantry.
- Blueberry Lemon: Use blueberry pie filling and add a teaspoon of lemon zest to the cream cheese mixture
- Apple Cinnamon: Use apple pie filling and sprinkle a little cinnamon-sugar over the crust before baking
- The Glaze Finish: Once cooled, whisk 1/2 cup powdered sugar with a splash of milk and drizzle it over the top for extra bakery flair
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These 4-ingredient cherry danish are proof that you don't need a culinary degree to win at brunch. They are fast, reliable, and consistently the first thing to disappear from the table. Just keep a can of crescent rolls in the fridge, and you’re always 25 minutes away from being the breakfast hero!
Frequently Asked Questions
- → Why can't I unroll the crescent rolls?
- Keeping them in the log shape makes it way easier to slice them into perfect rounds. If you unroll them, you can't get that danish shape.
- → Can I use a different pie filling flavor?
- Absolutely! Blueberry, strawberry, apple, or any other pie filling works great. Just use the same amount.
- → How do I keep the filling from spilling out?
- Make sure you press down the centers but leave a good raised edge around the outside. Don't overfill them either - about a tablespoon of each filling is plenty.
- → Can I make these ahead of time?
- They're best fresh from the oven, but you can make them a few hours ahead and reheat briefly before serving. Store them covered at room temperature.
- → Do I have to use cream cheese?
- The cream cheese filling is what makes these taste like real danishes. You could skip it and just use pie filling, but they won't be as rich and delicious.
- → Can I add a glaze on top?
- Sure! A simple powdered sugar glaze drizzled on top after they cool makes them even prettier and sweeter. Mix powdered sugar with a little milk and vanilla.