Cherry Cheese Danish Candy Cane

AuthorKathleen GloverCategory, DifficultyBeginner

With 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!

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
Danish
 8 oz cream cheese (room temperature)
 1 egg
  cup sugar
 2 packages refrigerated crescent roll dough
 10 oz cherry pie filling
Glaze
 1 cup powdered Sugar, sifted
 1 tsp vanilla Extract
 3 tsp milk
1

Preheat oven to 350°F and line a cookie sheet with parchment paper.

2

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.

3

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.

4

On top of the cream cheese, spoon on your cherry pie filling

5

Fold the narrow end of the crescent triangles over the filling and press down the tips to seal the pastry.

6

Bake for 15-20 minutes, until the candy cane is golden brown.

7

Remove the candy cane and allow to cool completely before topping with glaze.

8

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.

9

Generously drizzle the glaze over the pastry and allow to set before serving.

Ingredients

Danish
 8 oz cream cheese (room temperature)
 1 egg
  cup sugar
 2 packages refrigerated crescent roll dough
 10 oz cherry pie filling
Glaze
 1 cup powdered Sugar, sifted
 1 tsp vanilla Extract
 3 tsp milk

Directions

1

Preheat oven to 350°F and line a cookie sheet with parchment paper.

2

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.

3

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.

4

On top of the cream cheese, spoon on your cherry pie filling

5

Fold the narrow end of the crescent triangles over the filling and press down the tips to seal the pastry.

6

Bake for 15-20 minutes, until the candy cane is golden brown.

7

Remove the candy cane and allow to cool completely before topping with glaze.

8

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.

9

Generously drizzle the glaze over the pastry and allow to set before serving.

Cherry Cheese Danish Candy Cane

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