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Candy Cane Cream Cheese and Cherry Danish

I’ve been told by several people that this is the best danish they have ever had. You be the judge.

It’s very simple to put together and looks impressive. Would be a great recipe to make Christmas morning with the family.

Ingredients

2 cans of crescent rolls (I used reduced fat)
8 oz cream cheese, room temperature
1 can cherry pie filling
1 tsp vanilla extract, divided
1+ cup powdered sugar
1+ tbsp milk

Step 1: Preheat the oven to 350. Line a cookie sheet with parchment paper.

Step 2: Separate the crescent rolls into 8 rectangles by pressing two triangular sections together. Set aside two of the rectangles for later. Arrange the remaining rectangles into a rough candy cane shape. I only used 5 rectangles, so I had 1 rectangle left over. I used it to make a small cherry popover.

Step 3: Using a paring knife, trace a rounded candy cane shape. When you’re happy with the design, use the knife to cut off the remaining dough. Some of the pieces may overlap quite a bit. If this happens, cut off some of the overlap. You only need 1/4 inch overlap. Pinch the pieces together.

Step 4: Combine the cream cheese and 1/2 tsp vanilla extract. Spread the cream cheese ontop of the crescent dough, leaving a 1/4 inch boarder around the edge.

Step 5: Open the can of cherry pie filling. Starting in the middle, carefully spoon the pie filing onto the cream cheese. I say be careful because the juice in the pie filling will spill over the edge if you’re not careful.

Step 6: Using a paring knife, cut the two rectangles you set aside in step 2 into 6 strips each.

Gently stretch these strips and lay them across the candy cane to make the stripes. Gently press the stripes into the edge of the danish to secure the stripes.

Step 7: Bake for 10-12 minutes or until the dough is golden brown.

Step 8: While the danish is cooling, make the glaze. Combine 1 cup powdered sugar, 1 tbsp milk, and the remaining 1/2 tsp vanilla extract. Stir well. If the glaze is too runny, add more powedered sugar. If the glaze is too thick, add more milk. Once you’ve reached the right consistency, drizzle the glaze over the danish.