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Candy Cane Cherry & Cream Cheese Danish

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.
Servings 6
Author Katie

Ingredients

  • 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

Instructions

  • 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.

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