Ingredients
2
tablespoons granulated sugar
2
tablespoons all-purpose flour
1/2
teaspoon ground cinnamon
1
tablespoon butter
1/4
cup sliced almonds
3
oz cream cheese (from 8-oz package), softened
1/4
cup powdered sugar
1/2
teaspoon vanilla
1
cup cherry pie filling with more fruit (from 21-oz can)
1/2
teaspoon almond extract
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
3
tablespoons butter, melted
1
tablespoon cream cheese, softened
1/2
cup powdered sugar
1/4
teaspoon vanilla
1
to 2 teaspoons water
Preparation
Heat oven to 350°F. In small bowl, mix granulated sugar, flour and cinnamon. Cut in 1 tablespoon butter, using fork, until mixture is crumbly. Add almonds; toss and set aside.
In another small bowl, mix 3 oz cream cheese, 1/4 cup powdered sugar and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. In third small bowl, mix pie filling and almond extract.
Separate biscuits; press each biscuit into 5-inch round. On center of each biscuit round, spoon pie filling with 4 or 5 cherries and heaping 2 teaspoons cream cheese mixture. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling; firmly pinch edges to seal. Dip tops and sides into melted butter, then dip into streusel; lightly press streusel on tops and sides. Place seam sides down, 2 inches apart, on ungreased cookie sheet.
Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
In small bowl, mix 1 tablespoon cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon vanilla. Stir in water, 1 teaspoon at a time, until icing is smooth and creamy. Place icing in small resealable food-storage plastic bag; cut small tip off 1 bottom corner of bag. Squeeze icing in zigzag pattern on tops of cooled Danish.
