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Cherry Cheese Danish Pastries

2 pkgs. (9-1/2 oz. each) flaky biscuits
2 tbsp. melted butter
1 pkg. (8 oz.) cream cheese
1/4 cup sugar
1 egg, well beaten
1 tsp. vanilla
1/4 cup light corn syrup
2 tbsp. water
1 can (1 lb. 5 oz.) cherry pie filling

Place biscuits 2 inches apart on baking sheet. Flour the bottom of a small glass and depress center of biscuits until 3-inches in diameter, forming a rimmed edge. Brush edges with melted butter. Blend other ingredients except for the pie filling. Spoon a heaping tablespoon of mixture into each biscuit.

Bake at 375 degrees for 15 to 17 minutes or until cheese sets and crust browns.

Mix corn syrup and water in a saucepan and bring to a boil. Brush edges of baked pastry with syrup mixture. Let cool for 30 to 60 minutes. Spoon 2 tablespoons of pie filling into each pastry. Makes 20 pastries.

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