Gluten-Free Cherry Danish Biscuit Cups
These individual Danish-style treats transform frozen biscuits into elegant pastry cups filled with sweet almond cream cheese and topped with cherry preserves. The biscuits are partially thawed, coated in sugar, and pressed into muffin cups to create the perfect vessel for the creamy filling. Finished with a simple powdered sugar glaze, they offer all the flavors of a classic Danish pastry in an easy, portion-controlled format. Perfect for breakfast, brunch, or afternoon tea when you want something special without the complexity of making pastry from scratch.
Ingredients
- 2 oz cream cheese
- 1 teaspoon granulated sugar
- ⅛ teaspoon almond extract
- 1 tablespoon granulated sugar
- 2 biscuits from 1 bag frozen Pillsbury Grands Southern Style Biscuitsrefrigerated biscuit dough1:1none
similar results
- 2 teaspoons cherry preservesstrawberry jam1:1none
different fruit flavor
- 2 tablespoons powdered sugar
- ½ teaspoon water
Instructions
- 1
Heat oven to 350°F and spray two muffin cups with cooking spray
- 2
Mix cream cheese, 1 teaspoon granulated sugar, and almond extract in small bowl
- 3
Place 1 tablespoon granulated sugar in shallow dish
- 4
Place biscuits on microwavable paper towel and microwave on medium 30 to 40 seconds, turning halfway through
- 5
Press each side of biscuits into granulated sugar while flattening
- 6
Press each biscuit into bottom and up sides of muffin cups
- 7
Spoon cream cheese mixture evenly into biscuit cups
- 8
Top with cherry preserves
- 9
Bake 17 to 25 minutes until edges are light golden brown
- 10
Cool 5 minutes then gently remove from cups
- 11
Mix powdered sugar and water for glaze and drizzle over biscuits
Tips
Partially thawing the biscuits makes them easier to flatten and shape without tearing the dough.
Press biscuits firmly into muffin cups to create a good seal at the bottom to prevent filling from leaking.
Let the biscuits cool slightly before removing to prevent breaking the delicate pastry cups.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Can be assembled and refrigerated overnight before baking. Add 2-3 minutes to bake time if cold.
Best served warm or at room temperature within a few hours of baking for optimal texture.
Common Mistakes
Don't over-microwave biscuits or they'll become tough and difficult to shape.
Press biscuits firmly into cups to prevent filling from leaking during baking.
Substitutions
Nut-Free Alternatives
General Alternatives
similar results
FAQ
Can I use fresh biscuits instead of frozen?
Yes, but you won't need to microwave them. Simply flatten and press into sugar, then shape into muffin cups.
What if I don't have almond extract?
Vanilla extract works well as a substitute, or you can omit it entirely for a plain cream cheese filling.
How long do these keep fresh?
They're best eaten within 2 days at room temperature or up to 5 days refrigerated, though the biscuit texture is optimal when fresh.