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This candy cane cherry & cream cheese danish is the perfect sweet dessert for your holiday season. You only need a few simple pantry staples to make this delicious recipe.
I love to host parties and get-togethers, especially around the holidays. There is just something about gathering with friends and family to celebrate the season. Memories are made revolving around food, so I like to find exciting dishes to remember. Whether it’s a cookie exchange, white elephant party, or just a fun holiday party this candy cane cherry and cream cheese danish is sure to be a festive and delicious favorite! You only need a few items to put together this dessert.
This dessert is also a fun Christmas breakfast treat during the holidays! Everyone in the family will enjoy indulging in something sweet. It goes well with a hot cup of coffee
Candy Cane Cherry Danish How To Video:
Ingredients Needed for the Candy Cane Cherry Danish and Glaze
There are minimal ingredients needed for this gorgeous candy cane danish! It’s simple to put together and while it’s shaped like a candy cane, it’s super easy. Just grab the supplies below and get to baking.
- Pillsbury Crescent Rolls (2 pack)
- Cream cheese
- Powdered Sugar
- Vanilla Extract or almond extract if you prefer that flavoring
- Cherry Pie Filling – I used one can, but you can use some of an extra can if desired.
- Powdered Sugar
You will also need a large baking sheet to place the danish on.
While this dessert is delicious in any shape we like to be a bit more festive around Christmas time and make this danish into a candy cane. We use canned crescent rolls for the base of this candy cane which makes this a dessert that comes together in no time!
Putting the Candy Cane Danish Together
As I said, this baking project is very easy, especially if you use canned crescent rolls. If you are making this dessert for another occasion besides the holidays, just skip the part about forming it into a candy cane shape.
- Heat oven to 350 degrees.
- Open your can of crescent rolls and set aside two – three crescent triangles for the candy cane stripes.
- Layout your crescent roll pieces in the shape of a candy cane on a nonstick baking sheet. Don’t be afraid of breaking the pieces. They come together quickly with light pressure from your fingertips. If needed, use a knife to cut the candy cane shape.
- Mix together the cream cheese, powdered sugar, and vanilla extract. Spread this cream cheese mixture on top of your candy cane.
- Spoon the cherry pie filling on top of your cream cheese filling.
- Using the remaining two crescent rolls, cut off long strips, twirl or twist them, and lay them on top of your filling pressing into the edges to create a fun candy cane look.
- Bake your candy cane for 10-12 minutes or until the crust is golden brown.
If you do not have nonstick pans, be sure to use parchment paper or grease your pan well so the crescents don’t stick.
Making the Candy Cane Glaze
To make the glaze, mix together powdered sugar, milk, and vanilla extract in a small bowl. Alternate between powdered sugar and milk until you get your desired drizzle consistency. Set this aside until the candy cane comes out of the oven.
Tips While Making Your Easy Candy Cane Danish
- Use parchment paper or a well greased pan when placing your crescent rolls. If you have one, a rimless large cookie sheet works well so that you can easily slide the cooked danish off the pan and onto your presentation table or space. This avoids the possibilities of breaking it or trying to pick it up.
- Pinch the outer edges of the candy cane to create a lip to contain the cream cheese and cherry filling once you add it. This isn’t necessary but sometimes it keeps things from running off.
- Add the delicious glaze while the danish is still warm. This will allow the glaze to melt nicely over the danish.
- After you add your glaze, use a rubber spatula to clean up any filling that may have leaked off of the pastry.
- Use leftover pie filling to make leftover pie milkshakes. Add the pie filling, a splash of milk, and a scoop of ice cream to a blender, and enjoy!
Can I Make This Dessert In Other Shapes?
Of course you can! This treat was originally created for holiday festivities but certainly doesn’t have to be limited to that. Make it into a heart for Valentine’s Day, a clover for St. Patrick’s Day, a snowman for winter, a sun for the warmer months, and so much more! Feel free to experiment with different fillings as well. The cherry is perfect for winter, but you can use pumpkin in the fall or lemon in the summer to match the seasons.
If you enjoyed making this festive candy cane danish, try some of these other holidays specialties.
- Use these Mini Santa Hat Cupcakes for kids parties or family get togethers.
- Try the Grinch Punch for parties. The kids will love it!
- These Rolo Pretzel Bites are perfect for any time of year. They’re always a hit on the buffet table.
Candy Cane Cherry & Cream Cheese Danish
- 2 cans Pillsbury crescent rolls
- 1 pkg. cream cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 can cherry pie filling
For the glaze
- 1 cup powdered sugar
- 1-2 TBSP milk, can also use water or half and half
- 1/2 tsp vanilla extract
- 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.
For the Glaze
- Mix together powdered sugar, 1 TBSP of milk and vanilla. Add touch more milk or powdered sugar until desired consistency.