Total TimePrep/Total Time: 30 min.
- 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 15x10x1-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.
Editor's NoteThis recipe was tested with Pillsbury refrigerated breadsticks.
Nutrition Facts1 each: 186 calories, 6g fat (3g saturated fat), 14mg cholesterol, 249mg sodium, 30g carbohydrate (17g sugars, 0 fiber), 2g protein.
Jan 14, 2015
These little danishes were very good. I used the round crescent rolls and used jelly instead of pie filling. They were delicious. Definitely a keeper. I highly recommend this recipe as a volunteer field editor for Taste of Home.
Mar 29, 2012
I loved this recipe! It was so easy to make and it was Delicious!
Sep 15, 2011
My son had lemon danish at his friends house and loved it. I was only able to find them at a local Super store but they came in a variety pack. Since he only liked the lemon I started my search for an easy recipe. I used this recipe and substituted lemon curd in place of cherry pie filling. What a hit and I could not believe how quick and easy this recipe is. I also made another variation with cream cheese and guava. Another big hit.
Dec 1, 2008
I make these almost every Sunday morning before church. My boys and husband love them. I also make them when company stays over. They're great with coffee and so easy and fast to prepare.
Nov 15, 2008
This is a versatile recipe that I have made so many times. My husband's boss LOVES these. I also do a cream cheese filling. Try filling 4 with cherry filling, 4 with cream cheese filling, and 4 with blueberry filling for a special Fourth of July breakfast. Laurie Rysta
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