AuthorKathleen GloverCategoryBreakfast, DessertsDifficultyBeginnerWith Christmas right around the corner, what better way to celebrate than a sweet treat! This Cherry Cheese Danish is shaped like a candy cane and incredibly easy to make!
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Unroll the crescent dough and place the triangles on the cooking sheet, overlapping the edges so the filling does not leek out. Curve the dough into a candy cane shape as you go. It can be tricky to get the right curvature, but play around with the dough until it looks the way you want it.
With a stand or hand mixer, whip the cream cheese, egg, and sugar until combined and fluffy. Add the cream cheese mixture along the overlapping parts of the dough.
On top of the cream cheese, spoon on your cherry pie filling
Fold the narrow end of the crescent triangles over the filling and press down the tips to seal the pastry.
Bake for 15-20 minutes, until the candy cane is golden brown.
Remove the candy cane and allow to cool completely before topping with glaze.
To make the glaze, whisk together the powdered sugar, vanilla extract, and milk. Add the milk 1 tsp at a time, to make sure you get a thin enough consistency to drizzle.
Generously drizzle the glaze over the pastry and allow to set before serving.
Ingredients
Directions
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Unroll the crescent dough and place the triangles on the cooking sheet, overlapping the edges so the filling does not leek out. Curve the dough into a candy cane shape as you go. It can be tricky to get the right curvature, but play around with the dough until it looks the way you want it.
With a stand or hand mixer, whip the cream cheese, egg, and sugar until combined and fluffy. Add the cream cheese mixture along the overlapping parts of the dough.
On top of the cream cheese, spoon on your cherry pie filling
Fold the narrow end of the crescent triangles over the filling and press down the tips to seal the pastry.
Bake for 15-20 minutes, until the candy cane is golden brown.
Remove the candy cane and allow to cool completely before topping with glaze.
To make the glaze, whisk together the powdered sugar, vanilla extract, and milk. Add the milk 1 tsp at a time, to make sure you get a thin enough consistency to drizzle.
Generously drizzle the glaze over the pastry and allow to set before serving.