Candy cane danish. In a medium mixing bowl, mix together cream cheese, sugar and vanilla (or vanilla and almond extract). On one cookie sheet, align four crescent triangles in a straight line along the wide ends, slightly overlapping the corners. For the baking directions, please click on the original post, but make sure to come back and tell me how it turned out in the comments!
Ingredients of Candy cane danish
- Prepare 1 can (8 oz) of Pillsbury refrigerated crescent rolls.
- Prepare 4 oz of (from 8-oz package) cream cheese, softened.
- It’s 2 of tablespoons.
- You need 1 can of cherry pie filling.
- It’s 1 tablespoon of butter, melted.
- Prepare of plus 1 teaspoon granulated sugar (for the top after you butter it).
- Prepare of Glaze.
- It’s 1/4 cup of powdered sugar.
- You need 1/2-1 teaspoon of milk.
In a medium mixing bowl, combine together the cream cheese, powdered sugar, lemon juice and pure vanilla extract. This Candy Cane Cream Cheese Danish is the perfect Christmas Breakfast Recipe to serve for brunch during the holiday season. Let me show you how easy this recipe is to put together using a can of crescent rolls, cream cheese and cherry pie filling. Don't worry, there are step-by-step photos and instructions to help you get the perfect candy cane shaped danish too!
Candy cane danish step by step
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray. Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet. Press overlapping edges together to help seal, but leave triangle points free..
- In small bowl, beat cream cheese and 2 tablespoons of the granulated sugar with spoon until well blended. Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on widest part of dough, leaving 1/2-inch place on top of cream cheese layer, then add the cherry pie filling don’t put to much.(see pictures).
- Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle remaining 1 teaspoon granulated sugar over top..
- Bake 16 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use spatula to carefully help slide Danish from parchment to serving platter, loosening edges with spatula first, if needed. In small bowl, mix powdered sugar and 1/2 teaspoon of the milk until well blended. If too thick to drizzle, add additional drops of milk. Drizzle with fork over top. Serve warm..
- Notes- iam bad at forgetting to room temp…. I put the cream cheese in the microwave for under 30 sec…. work out good that way. I left mine on the cookie sheet, and should of cooled it more before added the icing, my icing melted lol! IF YOU GET TWO CANS OF Crescent rolls you will have enough ingredients to make two of these, or can make one cherry one apple..
This delicious cake is shaped like a candy cane and is perfect for Christmas morning – learn how easy it is to make this Danish candy cane yourself! Unroll each of the crescent rolls and set two sections aside to make the twist strips. Lay out the crescent roll sections in the shape of a candy cane. Use a pizza cutter or a knife to help shape it if needed. In a medium mixing bowl, combine together the cream cheese, powdered sugar and pure vanilla extract, mix well.