The other day I attended a Cookie Exchange Party.
We all were asked to bring a breakfast/brunch dish to share and I brought this delicious Candy Cane Cream Cheese Danish. It was so easy and delicious. I love using crescent rolls to make delicious treats! This Candy Cane Danish looked great on the buffet with all the other yummy food.
My only problem was I was afraid to remove it from the baking tray to put on a pretty Christmas platter!
Candy Cane Cream Cheese Danish
Note: It helps to keep the crescent rolls in the shape of a square and not separate them all into the triangle shapes as if you were baking them as crescent rolls. Then build the candy cane using the squares. The recipe calls for 2 cans of crescent rolls, but I didn't use all the crescent rolls. I had about 4 sections leftover...which I baked as crescent rolls!
- Two cans of crescent rolls
- 1 package cream cheese; softened
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1 can cherry pie filling
- 1 cup powdered sugar
- 1 TBS. milk
Unroll the crescent rolls and set two sections aside to make the "stripes" on the candy cane.
Lay out the remaining crescent roll sections in the shape of a candy cane making sure you overlap each section.
Use a pizza cutter or a knife to make your danish look more like a candy cane instead of a number seven.
In a mixing bowl, mix together the cream cheese, powdered sugar and vanilla until well blended.
Spread the cream cheese mixture on top of the crescent rolls.
Spoon the pie filling on top being careful not to go to close to the edges.
Cut the remaining crescent rolls into strips and place them on top of your filling to create the stripes of the candy cane.
Bake in a 350 degree oven for 10 - 12 minutes or until the crescent rolls are golden brown.
Mix together the ingredients for the glaze and drizzle over the candy cane.
Makes such a beautiful presentation and it tastes delicious...
You can read all about the Cookie Exchange Party HERE...