Recipe: Yummy Candy cane danish

Recipe: Yummy Candy cane danish Delicious, fresh and tasty.

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.

I recently attended a Cookie Exchange with a few ladies from church.

Use spatula to carefully help slide Danish from parchment to serving platter, loosening edges with spatula first, if needed.

If too thick to drizzle, add additional drops of milk.

You can have Candy cane danish using 9 ingredients and 6 steps. Here is how you cook that.

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. It’s 2 of tablespoons.

4. You need 1 can of cherry pie filling.

5. It’s 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. You need 1/4 cup of powdered sugar.

9. It’s 1/2-1 teaspoon of milk.

Repeat with remaining dough triangles to form candy cane, reversing points of triangles as necessary to make curved candy cane shape at top as shown in photo.

Open can of crescent rolls and shape into a candy cane on a cookie sheet.

One roll should be enough to make the cane.

There's truly no better way to begin Christmas morning than with these adorable mini candy cane-shaped crescent Danishes for breakfast!

Candy cane danish step by step

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..

Top Pillsbury™ crescent rolls with sweetened cream cheese and cherry pie filling, then wrap and shape into festive candy canes.

Once baked, drizzle each one with icing, and share with the people you love.

I promise you'll put in minimal effort for maximum crowd pleasing.

While it might not be the most friendly dessert for your waistline, I'm pretty sure Christmas calories don't count.

List of ingredients for candy canes: Try this festive Candy Cane Danish - cherry cheese pastry in the shape of a candy cane!