Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, candy cane danish. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Try this festive Candy Cane Danish - cherry cheese pastry in the shape of a candy cane! This gorgeous candy cane danish is easy to assemble with crescent rolls, cherry pie filling, and sweetened cream cheese. It's a fun Christmas breakfast treat to make with kids! Make Christmas morning spectacular for everyone with an Easy Candy Cane Danish!
Candy cane danish is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Candy cane danish is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have candy cane danish using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Candy cane danish:
- Take 1 can (8 oz) Pillsbury refrigerated crescent rolls
- Prepare 4 oz (from 8-oz package) cream cheese, softened
- Make ready 2 tablespoons
- Prepare 1 can cherry pie filling
- Prepare 1 tablespoon butter, melted
- Prepare plus 1 teaspoon granulated sugar (for the top after you butter it)
- Prepare Glaze
- Prepare 1/4 cup powdered sugar
- Make ready 1/2-1 teaspoon milk
This Candy Cane Cheese Danish makes a great presentation on any holiday spread. Use spatula to carefully help slide Danish from parchment to serving platter, loosening edges with spatula first, if needed. If too thick to drizzle, add additional drops of milk. Candy Cane Cherry Cheese Danish Instructions.
Instructions to make Candy cane danish:
- 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.
If too thick to drizzle, add additional drops of milk. Candy Cane Cherry Cheese Danish Instructions. Open can of crescent rolls and shape into a candy cane on a cookie sheet. One roll should be enough to make the cane. The second roll will be used to make the stripes on top later.
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