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Adorable, festive, and filled with strawberries and cream cheese – this easy candy cane Danish is the perfect way to celebrate the holidays.
A Candy Cane Breakfast!
How CUTE is this candy cane Danish?!
We are known to add a festive twist to our food any chance we get, and this Danish is an easy one to doll up – simply shape it like a candy cane! It’s great for Christmas morning or for breakfast when company is in town.
This flaky crust is filled with strawberry preserves (and fresh berries) along with a sweet and tangy cream cheese filling. And it’s as delicious as it is ADORABLE! Better yet, it’s simple to assemble and bakes up in under 20 minutes.
Whether it’s Christmas morning or you just want to get into the Christmas spirit, this is one magical way to start your day! Be sure to also check our out Puff Pastry Candy Canes too.
WHY WE LOVE IT:
- Just a few simple steps. Your family won’t be able to taste how easy it was to make!
- Bakes up quickly. Starting with simple ingredients keeps it easy – and it bakes in under 20 minutes!
- ADORABLE! I mean you can’t get any cuter than this red and white striped candy cane!
Ingredients
PREP TIME: 25 minutes
COOK TIME: 16 minutes
- 4 ounces cream cheese, softened
- 2 tablespoons + 1 teaspoon granulated sugar
- 1 (8-ounce ) can refrigerated Pillsbury™ Original Crescent Rolls (8 count)
- ½ cup chopped strawberries – or chopped raspberries or cherries
- ¼ cup strawberry jam – or raspberry jam
- 1 tablespoon butter, melted – salted or unsalted butter
- 1 teaspoon granulated sugar
- optional nuts – Sprinkle ¼ cup finely chopped nuts, such as walnuts, pecans, or almonds on top of the strawberry jam.
Glaze
- ½ cup powdered sugar, sifted
- 1-2 teaspoons milk
- optional flavoring – mix in ½ teaspoon vanilla extract or almond extract
How to Make A Candy Cane Danish
- PREP. Preheat oven to 375°F. Line a large baking sheet with parchment paper and lightly grease with cooking spray.
- FILLING. In a medium mixing bowl, beat 4 ounces cream cheese and 2 tablespoons + 1 teaspoon granulated sugar until combined and smooth. Set aside.
- ASSEMBLE. Unroll 1 (8-ounce) can crescent rolls into 8 triangles and cut each in half lengthwise using a pizza cutter or sharp knife.
- Place 16 crescent triangles, with the short ends of the triangle parallel to the left side of the baking tray. Overlap each triangle by about 1 inch. Pinch edges together along the left side to seal.
- Spread the cream cheese mixture along the middle of the widest part of the crescent dough pieces leaving ½ inch on the left edge. Spoon ¼ cup strawberry jam along the top of the cream cheese mixture and spread. Top with ½ cup chopped strawberries.
- Fold over the right sides of the triangles to enclose the filling. Press the points of the triangles into the ½ inch of exposed dough on the left side to seal.
- Pick up the top of the dough very gently and curve the top to the right to make the shape of a candy cane. Brush dough with 1 tablespoon of melted butter and sprinkle with a teaspoon of granulated sugar.
- BAKE. Bake for 16-18 minutes or until golden brown.
- GLAZE. Whisk ½ cup sifted powdered sugar and 1-2 teaspoons milk. Set aside.
- Remove the candy cane danish from the oven and let cool for a few minutes. Drizzle with glaze and serve warm.
Complete The Meal
Side Dishes
Breakfast PAstries
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Candy Cane Danish
Equipment
Instructions
- Preheat oven to 375°F. Line a large cookie sheet with parchment paper and lightly grease with cooking spray.
- In a medium bowl, beat cream cheese and sugar together until combined and smooth. Set aside.
- Unroll crescent rolls into 8 triangles and cut each in half lengthwise. Place crescent roll triangles a little to the left of the center of the baking sheet making sure the point of the crescent roll is on the right. Overlap the left of each triangle by about 1 inch. Pinch edges together to seal.
- Spread the cream cheese mixture along the middle of the widest part of the crescent dough pieces leaving ½ inch on the edge. Add strawberry jam and spread along the top of the cream cheese mixture. Top with chopped strawberries.
- Fold over the tops of the dough to enclose the filling making sure to pinch the ends of the dough to ½ inch of dough on the left. Pick up the top of the dough very gently and curve the top to the right to make a candy cane shape. Brush dough with melted butter and sprinkle with a teaspoon of sugar.
- Bake for 16-18 minutes or until golden.
- Make the glaze: whisk the sifted powdered sugar and milk. Set aside.
- Remove the candy cane from the oven and let cool for a few minutes. Drizzle with glaze and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare up to 2 hours in advance. Cover and refrigerate until you’re ready to bake.
Cover tightly and refrigerate leftovers for 2-3 days.
