Candy Cane Danish

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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.

Prep Time25

Cook Time16

Total Time41

Course: Dessert

Cuisine: American

Servings:

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.

Prep ahead. Prepare up to 2 hours in advance. Cover and refrigerate until you're ready to bake.

Store. Cover tightly and refrigerate leftovers for 2-3 days.