Step 1

Preheat oven to 375°F. Spray muffin pans with nonstick cooking spray.

Step 2

Open the can of biscuits and slice each in half (like you’re cutting a hamburger bun).

Step 3

Flatten each biscuit half with your fingers, then press each into the bottom and up the sides of each muffin cavity.

Step 4

Fill each with about 2 tablespoons of pie filling.

Step 5

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.

Step 6

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.