Cherry Candy Cane Danish

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I found this cute idea for a candy cane shaped danish on Amanda’s Cookin’ – and have been in love with the idea of fun danish shapes ever since.

The ingredients below are nearly identical to Amanda’s, the only difference being that I use more vanilla, and have cut the recipe in half. I also do not use parchment paper as she suggests. It’s a good idea, I just don’t do it because I most often don’t have it on hand.

Would love to see your candy canes! Be sure to share them with me on social media by tagging me in your pictures.

Cherry Candy Cane Danish

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Prep: 20

Cook: 15

Servings:

Author: Tiffany

Ingredients

4 oz cream cheese softened
1/4 cup sugar
1 teaspoon vanilla
1 8 oz tube crescent roll
cherry pie filling

Glaze:

1 cup powdered sugar
1 tbsp butter softened
1 tbsp milk
1 tbsp vanilla

Instructions

Preheat oven to 375°F. Prepare baking sheet with cooking spray
Mix softened cream cheese, sugar, and vanilla. I use a spatula to press it all together until ready to add the other ingredients.
Combine glaze ingredients in a separate bowl, set aside
On a long baking sheet, arrange crescents into the shape of a candy cane. (pictured below)
Using a large spoon or spatula create an indent up the length of the candy cane, where you'll place the cream cheese mixture and pie filling (pictured below)
Spread cream cheese mixture up the length of the candy cane (pictured below)
Spread pie filling up the length of the candy cane (pictured below)
Fold edges of crescent rolls over the filling, and at an upward angle (pictured below)
Bake approximately 15 minutes (until it has turned a golden color)
Remove candy cane from oven and allow to cool for only a few minutes
Spread glaze over the top of the crescent roll stripes
Serve warm