How to Cook Perfect Candy cane danish

Candy cane danish. Some tips for making Candy Cane Danish. Use a Silpat or parchment paper so you can easily lift the candy cane danish from the cookie sheet. A rimless insulated baking sheet will also allow you to slide the danish off rather than trying to lift it, running the risk of breaking it.

Once baked, drizzle each one with icing, and share with the people you love. This Candy Cane Cream Cheese Danish is the perfect recipe to serve for brunch during the holiday season. Let me show you how easy this recipe is to put together with my step-by-step photos and instructions. You can cook Candy cane danish using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Candy cane danish

1. You need 1 can (8 oz) of Pillsbury refrigerated crescent rolls.
2. Prepare 4 oz of (from 8-oz package) cream cheese, softened.
3. You need 2 of tablespoons.
4. You need 1 can of cherry pie filling.
5. You need 1 tablespoon of butter, melted.
6. You need of plus 1 teaspoon granulated sugar (for the top after you butter it).
7. You need of Glaze.
8. Prepare 1/4 cup of powdered sugar.
9. You need 1/2-1 teaspoon of milk.

I recently attended a Cookie Exchange with a few ladies from church. Add a festive Candy Cane Crescent Roll Breakfast Pastry with a cream cheese and cherry filling to your Christmas brunch. It is sure to impress with minimal effort for a breezy Christmas treat. Beware, little hands are guaranteed to snatch it up for a taste of that yummy glaze drizzled over the top.

Candy cane danish instructions

1. 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..
2. 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).
3. 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..
4. 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..
5. .
6. 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..

For a festive Christmas morning, check out this raspberry-cream cheese candy cane crescent danish from Pillsbury. This classic pastry recipe uses both fresh raspberries and raspberry preserves for. You only need a few simple pantry staples to make this delicious recipe. I love to host parties and get togethers, especially around the holidays. There is just something about gathering with friends and family celebrating the season.