These delightful Danish from Margaret McNeil are so quick to fix, you don't even have to uncoil the refrigerated breadsticks. "We prefer them with cherry pie filling, but you can use peach or blueberry instead," suggests the Germantown, Tennessee cook.
- 2 tubes (11 ounces each) refrigerated breadsticks
- 1/3 cup butter, melted
- 1 tablespoon sugar
- 1 cup cherry pie filling
- 1 cup confectioners' sugar
- 1-1/2 teaspoons water
- Separate each tube of breadsticks into six sections but leave coiled. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush generously with butter and sprinkle with sugar.
- Make an indentation in the top of each coil; fill with about 1 tablespoon of pie filling. Bake at 400° for 15-20 minutes or until golden brown. Combine confectioners' sugar and water; drizzle over warm rolls. Yield: 1 dozen.
Originally published as Cherry Danish in Quick Cooking May/June 2000, p37
Reviews for Cherry Danishes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review