Cherry Cheese Danish Braid

from Sticky, Gooey, Creamy, Chewy


1 8 ounce package cream cheese, softened

3 tablespoons granulated sugar

1 teaspoon vanilla extract

1 cup cherry pie filling

1 tube Pillsbury Crescent Recipe Creations

3 tablespoons turbinado sugar


Heat oven to 375°F. Spray a baking sheet with a little non-stick cooking spray.

In small bowl, beat cream cheese and granulated sugar with an electric mixer on medium speed until light and fluffy. Stir in vanilla extract and set aside.

Unroll dough onto baking sheet and press into 13x7-inch rectangle.

Spoon cream cheese mixture lengthwise down center third of the dough. Then, carefully spoon pie filling on top of the cream cheese. 

On each long side of dough rectangle, make cuts about 1 inch apart from the outer edge up to the edge of the filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance. Seal  the ends so that the filling doesn't leak out. Sprinkle turbinado sugar over the top.

Bake 22-24 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool for about 15-20 minutes and dive in!