Cherry Cream Cheese Candy Cane Crescent Recipe 455
CHERRY CREAM CHEESE CANDY CANE CRESCENT RECIPE - (4.5/5)
Provided by melissab
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1½ packages of crescent rolls to make the candy cane shape. In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth. Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around ½ on inch from the edges. You will have extra cheese left. Add teaspoons of cherry filling over the top of the cream cheese. Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary. Bake for around 15 minutes or until top of pastry is golden brown. Allow cooling slightly before adding glaze. Prepare Glaze: Beat together powdered sugar and milk until smooth. May add an additional ½ tablespoon of milk if too thick. Using a teaspoon, drizzle glaze over crescent tops of candy cane
EASY CANDY CANE DANISH
Make Christmas morning spectacular for everyone with an Easy Candy Cane Danish! This simple candy cane danish is shaped like a real candy cane.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix cream cheese, granulated sugar, flour, egg and 1 tsp. almond extract in medium bowl until blended. Add 1/4 cup nuts; mix well.
- Cover baking sheet with parchment. Unroll crescent dough into 16 triangles. Place 1 triangle sideways at bottom of prepared baking sheet. Place second triangle above first triangle, overlapping long edges by 1/2 inch. 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.
- Spread cream cheese mixture onto center of dough to within 1/2 inch of edges; top with pie filling. Starting at bottom of candy cane, fold points of dough triangles over filling, pressing points into dough on opposite side to seal.
- Bake 20 to 25 min. or until golden brown. Cool completely.
- Mix powdered sugar, water and remaining almond extract until blended; drizzle over Danish. Sprinkle with remaining nuts.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0.5622 g, Sugar 0 g, Protein 2 g
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- Set two roll sections aside for candy cane stripes. Lay out remaining crescent roll sections in the shape of a candy cane making sure to overlap the edges slightly. Use a knife to cut out your candy cane shape.
- Mix together your cream cheese, powdered sugar and vanilla extract. Spread on top of your candy candy shape.Spoon your cherry pie filling on top of your cream cheese filling.
- Using the remaining two roll sections, cut off long strips, twirl and lay on top of your filling to create a candy cane look.Bake at 350 degrees for 10-12 minutes or until bread is golden brown.
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- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray with cooking spray.
- For crescent rolls, unroll dough; separate into 4 rectangles. Pinch seams together. If using dough sheet, unroll dough; cut into four (6x4-inch rectangles). Place dough rectangles onto cookie sheet, short side closest to you, spacing them apart.
- Spread 2 tablespoons of the cream cheese mixture onto left long side of dough, in a 2-inch-wide strip. Spread heaping 2 tablespoons of pie filling on top of cream cheese mixture; repeat for remaining dough, cream cheese mixture and pie filling.
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