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Easy Cherry Danish Bites with just two ingredients are a great sweet treat for breakfast or a snack with a cup of coffee. And only 5 ingredients with the drizzle!
Refrigerated biscuits, cherry pie filling, and a simple glaze make these the easiest semi-homemade Danish recipe!
Easy Cherry Danish Bites
Isn’t everything better in bite-sized form? I love making little mini treats, and these cherry Danish bites are one of the easiest. You only need a few ingredients and a couple of shortcuts to make these fruity breakfast treats.
I’ve made this cherry Danish recipe for events, holiday brunches, and also just for fun. They’re so easy you don’t really need an excuse to make a batch!
Premade biscuit dough makes these so easy. The Danishes are soft and flaky, and adding cherry pie filling and an almond glaze makes them just like a classic cherry Danish.
A bite-sized Danish that is! I love that the mini size. They also keep well in the refrigerator or pop them in the freezer, so you have them on hand when you’re craving a sweet bite.
Easy cherry Danish bites warm from the oven are just what we all need on a Saturday or Sunday morning! You are going to love them.
Table of Contents
- Cherry pie filling – I love using my homemade cherry pie filling recipe but you can substitute canned.
- Pillsbury Grands! Biscuits – Use a can of 8 biscuits
- Powdered Sugar – For the glaze
- Almond Extract – You can substitute vanilla if you prefer but almond and cherry go so good together.
- Heavy Whipping Cream – To thin the drizzle. Use milk if you prefer.
How to Easy Cherry Danish Bites
1. Cut the Biscuits: Take the biscuits out of the package and slice them in half crosswise so you have two round pieces.
2. Press into Pan: Flatten each biscuit piece with your fingers and press each into a muffin pan mold. The dough should cover the bottom and up the sides of the muffin mold.
3. Fill each with about two tablespoons of the cherry pie filling.
4. Bake the mini danishes for 15 to 25 minutes at 375°F. They are done when the dough is puffy and golden.
5. Removing from the pan: Cool them in the pan for 10 minutes. Then, use a butter knife to pop them out of the pan and let them cool completely before frosting.
6. Drizzle: Whisk the powdered sugar, almond extract, and cream in a bowl. The consistency should be thin enough to drizzle. If it’s too thick, add a little more cream to thin it. Use a spoon to drizzle the glaze over the top of the cooled danishes.
- Any fruit pie filling will work for these Danish bites – try raspberry, blueberry, or apple pie filling to switch up the flavors.
- How to store them: If you’re not serving them right away, keep them loosely covered in the refrigerator. They will keep well for up to three days.
- Can you freeze them? You can also freeze them for up to two months.
Ready to give these mini Danish a try this week? You are going to love every fruity, flaky bite – I can promise you that. Enjoy!
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Easy Cherry Danish Recipe
- 1 recipe Cherry Pie Filling or 1 20-ounce can
- 1 package Pillsbury Grands! Biscuits (8 biscuits)
- ½ cup (57g) powdered sugar
- ¼ teaspoon almond extract
- 2-3 tablespoons (30-45ml) heavy whipping cream
- Preheat oven to 375°F. Spray muffin pans with nonstick cooking spray.
- Open the can of biscuits and slice each in half (like you’re cutting a hamburger bun).
- Flatten each biscuit half with your fingers, then press each into the bottom and up the sides of each muffin cavity.
- Fill each with about 2 tablespoons of pie filling.
- Bake for 15-25 minutes, or until the biscuits are golden and puffy. Cool 10 minutes in pan then use a butter knife to help you remove the danish from the pan. They should pop right out. Cool completely before frosting.
- To make frosting: Whisk powdered sugar with extract and 1 tablespoon heavy whipping cream. Add more cream as needed for drizzle consistency. Drizzle over danish.Store loosely covered in the refrigerator for up to 3 days or freeze for up to 2 months.
Easy Cherry Danish with just 2 ingredients plus a simple almond glaze – this is an easy breakfast or brunch recipe to use up cherries and biscuit dough!
Last Updated on July 5, 2021