Cherry Candy Cane Danish
Candy Cane Crescent Roll Danish is a delicious and festive dessert that is perfect for the holiday season. This easy recipe combines the flaky goodness of crescent rolls with a sweet and creamy cherry filling, all topped off with a sweet glaze.
Servings: 16 slices
Ingredients
For the Danish
- 2 cans crescent rolls
- 1 (21oz.) can cherry pie filling
- 1 (8oz.) cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla
For the Glaze
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- Unroll crescent rolls on top of the parchment paper and align into a candy cane shape making sure to overlap the edges slightly.
- In a bowl, beat together cream cheese, granulated sugar and vanilla until smooth and creamy.
- Spread the cream cheese mixture along the wide end of the triangles. Spoon the cherry pie filling on top.
- Fold the triangles points over top the filling and in a diagonal pattern to form the stripes. Tuck the points under the base to seal together.
- Seal the ends together and bake for 10-12 minutes or until golden brown.
- In a bowl, mix together powdered sugar, milk and vanilla extract. Add additional milk if too thick.
- Drizzle icing over top of pastry while warm. Slice and enjoy!
