Ingredients:
- 2 tubes of crescent rolls
- 1 package (8 oz) Philly cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp pure vanilla extract
- 1 tsp freshly squeezed lemon juice
- 1 can cherry pie filling
For the Glaze:
- 1 1/2 cups confectioners’ sugar, sifted
- 3 to 4 tablespoons milk or water
- 2 teaspoons vanilla extract
Instructions:
- Preparation:
- Preheat the oven to 350°F (175°C).
- Unroll each tube of crescent rolls and set aside two sections for the twist strips.
- Forming the Candy Cane:
- Lay out the crescent roll sections on a baking sheet lined with parchment paper, forming the shape of a candy cane.
- Use a pizza cutter or a knife to help shape the crescent rolls if needed.
- Prepare the Cream Cheese Filling:
- In a medium mixing bowl, combine softened cream cheese, powdered sugar, lemon juice, and pure vanilla extract. Mix well until smooth.
- Assembling the Candy Cane Danish:
- Spread the cream cheese mixture evenly over the crescent roll candy cane shape.
- Spoon the cherry pie filling over the cream cheese mixture, avoiding the edges.
- Creating the Stripes:
- Take the crescent roll sections set aside earlier and cut them into strips.
- Twist each strip gently and place them on top of the cherry filling to create the stripes of the candy cane.
- Slightly pinch the sides down so each twisted strip stays in place.
- Baking:
- Bake in the preheated oven for 12-13 minutes or until the crescent rolls are golden brown.
- Prepare the Glaze:
- While the candy cane is baking, prepare the glaze.
- In a medium bowl, combine sifted confectioners’ sugar, milk (or water), and vanilla extract. Stir until smooth and pourable.
- Finishing Touch:
- Once the candy cane Danish is out of the oven and slightly cooled, drizzle the glaze over the top using a spoon or a piping bag.
- Serve and Enjoy:
- Allow the glaze to set for a few minutes.
- Slice, serve, and enjoy your delicious Cherry Cream Cheese Candy Cane Danish!
Note: Feel free to customize the filling with other fruit pie fillings or add chopped nuts for extra texture and flavor.
Q1: Can I use a different fruit filling for this recipe? A1: Yes, you can definitely experiment with different fruit fillings based on your preference. Apple, blueberry, or raspberry pie fillings work well as alternatives.
Q2: Can I prepare the dough in advance and bake it later? A2: Yes, you can prepare the dough and shape the candy cane in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, allow it to come to room temperature for about 15 minutes and then bake as directed.
Q3: How long does the Cherry Cream Cheese Candy Cane Danish stay fresh? A3: The Danish is best when enjoyed fresh on the day it’s baked. However, if stored in an airtight container in the refrigerator, it can be kept for up to 2-3 days. Reheat it in the oven at a low temperature to maintain its texture.
Q4: Can I freeze the Cherry Cream Cheese Candy Cane Danish? A4: Yes, you can freeze the unbaked candy cane Danish for up to 2 months. Wrap it tightly in plastic wrap and foil, then freeze. When ready to bake, let it thaw in the refrigerator overnight, then bake as instructed.
Q5: Can I omit the glaze if I want to reduce the sweetness? A5: Absolutely, you can skip the glaze if you prefer a less sweet dessert. The cherry filling provides sweetness on its own, so the glaze is optional.
Q6: Can I make smaller individual pastries instead of one large candy cane? A6: Yes, you can create smaller individual pastries by using individual crescent roll sections. Simply fill and shape each one, adjusting the baking time accordingly based on their size.
Q7: Can I use a homemade cherry pie filling instead of a canned one? A7: Certainly! Homemade cherry pie filling can be used. Just ensure it’s thick enough so it doesn’t make the Danish too soggy.
Q8: Can I use low-fat cream cheese in this recipe? A8: Yes, you can use low-fat cream cheese, but keep in mind that the texture and taste might slightly differ from using regular cream cheese.
Enjoy baking your Cherry Cream Cheese Candy Cane Danish! If you have any more questions, feel free to ask. Happy baking!**
