Origin Shortcut Cherry Danish

Inspired by classic Danish pastries, this version uses refrigerated crescent roll dough or puff pastry for a fast, no-fuss shortcut without compromising on flavor.

What I Love About This Recipe

You get all the rich, bakery-style taste with minimal prep. Buttery layers, creamy filling, and juicy cherries — all in a single, irresistible bite.

Also Read : Authentic Saag Paneer

Shortcut Cherry Danish

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

166

kcal

Ingredients

• 1 can refrigerated crescent roll dough or 1 sheet puff pastry, thawed

• 4 oz cream cheese, softened

• 2 tbsp sugar

• ½ tsp vanilla extract

• 1 cup cherry pie filling (or fresh pitted cherries tossed with a little sugar)

• 1 egg, beaten (for egg wash)

• Optional glaze: ½ cup powdered sugar + 1–2 tsp milk

Directions

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a small bowl, beat cream cheese, sugar, and vanilla until smooth.
• Unroll crescent dough and separate into rectangles (press perforations to seal), or roll out puff pastry slightly to smooth creases. Cut into squares or rectangles as desired.
• Spread about 1 tablespoon of cream cheese mixture onto the center of each piece. Top with 1–2 tablespoons of cherry pie filling.
• Fold corners slightly toward the center or leave open for a rustic look. Brush edges with beaten egg.
• Bake for 12–15 minutes, or until golden brown and puffed.
• Cool slightly. If using glaze, whisk powdered sugar and milk until smooth, then drizzle over warm danishes.

Notes

• For extra crunch, sprinkle sliced almonds on top before baking.
• Use any fruit pie filling you like (blueberry, apple, etc.).
• Store leftovers in an airtight container in the fridge for up to 2 days.

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Origin Multigrain Cheela Recipe

Cheela is a popular North Indian dish, traditionally made with gram flour. This multigrain version adds more nutrition by combining different flours like wheat, millet, and oats for a fiber-rich, protein-packed meal.

Why You’ll Love This Recipe

It’s wholesome, quick to make, and super flexible — you can add your favorite veggies or spices. Plus, it’s light, easy to digest, and pairs perfectly with chutney or yogurt.

Also Read : Banana Pancakes the Easy Way

Multigrain Cheela Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• ¼ cup whole wheat flour

• ¼ cup besan (gram flour)

• 2 tbsp ragi (finger millet) flour

• 2 tbsp oats flour (or ground oats)

• 1 small onion, finely chopped

• 1 green chili, finely chopped (optional)

• 2 tbsp fresh coriander, chopped

• 1 tsp cumin seeds

• 1 tsp grated ginger

• Salt to taste

• Water, as needed

• Oil or ghee for cooking

Directions

• In a bowl, mix all the flours, cumin seeds, salt, onion, green chili, coriander, and ginger.
• Gradually add water while stirring to make a smooth batter — not too thick or runny.
• Heat a non-stick pan over medium heat and lightly grease it.
• Pour a ladleful of batter and spread gently to form a thin pancake.
• Drizzle a little oil around the edges and cook until the bottom turns golden brown, about 2–3 minutes. Flip and cook the other side until done.
• Serve hot with your favorite chutney or yogurt.

Notes

• Feel free to add grated vegetables like carrots or zucchini for extra flavor and nutrition.
• Adjust the spices to your taste — a pinch of turmeric or chaat masala works great.
• Batter can be refrigerated for 1–2 days.

The post Multigrain Cheela Recipe appeared first on RecipeWikki.

Origin Bacon Pancakes

While pancakes and bacon are classic breakfast staples on their own, combining them into one dish has become a fun diner-style favorite, especially in American breakfasts where sweet and salty flavors are often enjoyed together.

What I Love About This Recipe

The salty crunch of bacon tucked inside soft, buttery pancakes is the perfect flavor contrast. It’s quick to make, crowd-pleasing, and feels like a treat — especially when topped with a drizzle of maple syrup

Also Read : Spinach Balls

Bacon Pancakes

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 8 strips of bacon

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 cup milk

• 1 egg

• 2 tablespoons melted butter (plus more for the pan)

• Maple syrup, for serving

Directions

• In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels and set aside.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• In another bowl, whisk together milk, egg, and melted butter.
• Add the wet mixture to the dry ingredients and mix until just combined (a few lumps are fine).
• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
• Pour about ¼ cup of batter onto the skillet for each pancake.
• Immediately press a strip of cooked bacon into the center of the pancake.
• Cook for 2–3 minutes until bubbles form on top and edges are set. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
• Serve hot with a generous drizzle of maple syrup. Add optional toppings like a pat of butter, fresh fruit, or whipped cream.

Notes

• Crumble bacon into the batter if you prefer bacon bits throughout.
• A dash of vanilla or cinnamon adds extra depth to the batter.
• Want it spicy? Sprinkle chili flakes on the bacon before cooking.

The post Bacon Pancakes appeared first on RecipeWikki.