Instructions

• Place the two 8-ounce tubes of flaky crescent rolls in the freezer for 30 minutes.
• While the dough chills, make the cream cheese filling: in a medium bowl, beat 5 ounces softened cream cheese, 1/4 cup sugar, and 1/2 teaspoon almond extract with a handheld electric mixer on medium-high until smooth. Set aside.
• In a small bowl, beat 1 egg with 1 tablespoon water to make an egg wash. Set aside.
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Remove one chilled crescent roll tube from the freezer and from its paper tube, keeping the dough in the long cylinder shape. Do not unroll it. Using a sharp knife, cut the cylinder into 12 equal pieces.
• Using your fingers and thumb, gently flatten the center of each round piece to form a shallow well while keeping the edges slightly thicker. Place the pieces on the prepared baking sheets about 2 inches apart.
• Repeat steps 5–6 with the second crescent roll tube (cut into 12 pieces and arrange on the baking sheets). Use both sheets at once if they fit in your oven, or bake in batches.
• Lightly brush the edges of each dough round with the egg wash, keeping the center well free of wash.
• Spoon a small amount of the cream cheese filling into the center well of each dough round (enough to fill the well without spilling over).
• Top the filling on each round with 2 cherries from the 21 ounces of cherry pie filling.
• Bake for 10–11 minutes, or until the edges are golden brown.
• Remove the Danishes from the oven and let them cool on the baking sheets for 5 minutes.
• While they cool, whisk together 1 cup powdered sugar and 3 tablespoons whole milk in a small bowl until smooth and lump-free.
• Lightly drizzle the glaze over each warm Danish and, if desired, garnish with 1/4 cup slivered almonds.