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Candy Cane Cheese Danish

A delightful holiday treat combining flaky crescent rolls with a creamy cheese filling and cherry pie topping, ideal for brunch or dessert tables.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Danish
  • 2 tubes crescent rolls
  • 1 package softened Philadelphia cream cheese Fully softened for easy blending.
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon squeezed lemon juice
  • 1 can cherry pie filling Can substitute with other fruit fillings.
For the glaze
  • 1 1/2 cups confectioners' sugar (sifted to remove lumps)
  • 3 to 4 tablespoons milk or water To achieve desired consistency.
  • 2 teaspoons vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Unroll each tube of crescent rolls, setting aside two sections to make the twist strips.
  3. Lay the crescent roll sections out in a candy cane shape on a baking sheet.
  4. In a medium mixing bowl, combine the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth.
  5. Spread the cream cheese mixture generously across the crescent roll shaped like a candy cane.
  6. Spoon the cherry pie filling on top of the cream cheese layer, avoiding the edges.
  7. Cut the reserved crescent roll pieces into strips, twist them, and place them on top of the filling to create stripes resembling a candy cane.
  8. Bake for 12-13 minutes or until the crescent rolls are golden brown.
Finishing Touches
  1. Allow to cool slightly before glazing.
  2. Drizzle a simple glaze made from confectioners' sugar and milk over the top for added sweetness.

Notes

Store covered in the refrigerator for up to 3 days. You can assemble it without baking, freeze and bake from frozen when ready.