Try this festive Candy Cane Danish – cherry cheese pastry in the shape of a candy cane! This gorgeous candy cane danish is easy to assemble with crescent rolls, cherry pie filling, and sweetened cream cheese. It’s a fun Christmas breakfast treat to make with kids!
Candy Cane Danish
For those of us that celebrate, Christmas is the most wonderful time of the year! I love hearing how others celebrate and the traditions they’ve cultivated with their families. For myself, I have cherished memories of family traditions that–more often than not–revolve around food.
One of my favorites is a pre-Christmas ritual that involves making over half a dozen batches of different types of cookies with mom while listening to classic Christmas music. My favorite cookie changes from year to year, but I’m currently in love with Brown Sugar Shortbread.
Another favorite tradition involves the morning of. As we wait for everyone to wake up before opening presents, we like to enjoy a slice of potica with a cup of coffee. Potica is nut roll pastry from my Polish heritage. My father makes and delivers them as gifts on Christmas Eve to lucky recipients.
Some tips for making Candy Cane Danish
- Use a Silpat or parchment paper so you can easily lift the candy cane danish from the cookie sheet. A rimless insulated baking sheet will also allow you to slide the danish off rather than trying to lift it, running the risk of breaking it.
- After forming the crescent cane shape and adding the filling, start from the top of the cane to fold the triangles over. Gently tuck the ends along the length of the pastry.
- Be sure to add the icing while the danish is still quite warm. The heat from the danish will melt the icing a bit allowing it to level out nice and smooth.
- Chances are you won’t use all the pie filling. If that’s the case save it for some hand pies!
- After adding the icing, use an icing spatula or small rubber spatula to clean up any filling that may have spilled out during baking.
This year, I have a new pastry to add to the morning breakfast table – this candy cane danish. It’s really a cherry cheese danish baked into the shape of a candy cane and it is so festive! Plus, it’s made with refrigerated crescent dough, so it’s fast and easy to put together. You can use store-bought pie filling or homemade cherry pie filling if you put some up this past year. The cream cheese filling in this candy cane shaped danish can be flavored with vanilla or a blend of vanilla and almond extracts. The almond complements the cherries so well.
Ingredients Needed for Candy Cane Danish:
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- (OR 1/2 teaspoon vanilla and 1/2 teaspoon almond extract)
- 2 tubes of crescent rolls
- 1 can (21 oz) cherry pie filling
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 1 tablespoon milk
- ¼ teaspoon vanilla
Tools You May Need:
This recipe makes two candy cane pastries. If you wanted to make just one, you would need an extremely large baking sheet! For ease, I like to use parchment paper on my pans. It will keep the pastry from sticking to the pan and makes cleanup a breeze.
I’ve included pictures for guidance, but simply align four crescent triangles in a straight line, slightly overlapping. With the fifth crescent, begin curving the head of the cane. Top with cream cheese and cherries, then fold over the points of the triangles. After baking, frost with a simple white icing to complete the candy cane stripes.
Hope you enjoy and have a happy holiday season!
If you’re looking for more delicious breakfast options check out this Raspberry Coffee Cake, Crescent Danish Wreath my homemade cinnamon rolls, or my Breakfast Casserole with Ham and Cheese. So yummy!
Before you jump into the printable recipe, watch the video on how to make this delicious candy cane danish!
Candy Cane Danish
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 oz cream cheese softened
- ½ cup sugar
- 1 teaspoon vanilla OR 1/2 teaspoon vanilla and almond extract, each
- 16 ounces crescent rolls 2 8-oz tubes
- 21 ounce cherry pie filling canned
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon butter softened
- 1 tablespoon milk
- ¼ teaspoon vanilla
Things You'll Need
Before You Begin
- Use a silpat or parchment paper so you can easily lift the candy cane danish from the cookie sheet. A rimless insulated baking sheet will also allow you to slide the danish off rather than trying to lift it, running the risk of breaking it.
- After forming the crescent cane shape and adding the filling, start from the top of the cane to fold the triangles over. Gently tuck the ends along the length of the pastry.
- Be sure to add the icing while the danish is still quite warm. The heat from the danish will melt the icing a bit allowing it to level out nice and smooth.
- Chances are you won't use all the pie filling. If that's the case save it for some hand pies!
- After adding the icing, use an icing spatula or small rubber spatula to clean up any filling that may have spilled out during baking.
Instructions
- Preheat oven to 375°F. Line 2 cookie sheets with parchment and set aside.
- In a medium mixing bowl, mix together cream cheese, sugar and vanilla (or vanilla and almond extract).
- On one cookie sheet, align four crescent triangles in a straight line along the wide ends, slightly overlapping the corners. Starting with the fifth crescent, begin curving the head of the cane.
- Spread the inside along the wide end of the triangles with half the cream cheese. Top with half the cherry pie filling. Fold over the points of the triangles to form stripes. Repeat assembly with remaining tube of crescent rolls, cream cheese and cherries.
- Bake for 15-20 minutes until golden brown.
For the icing:
- While the pastries are baking, combine all the ingredients for glaze, mixing until smooth. Frost the danish while it is still warm, taking care to only frost the crescent stripes.
Nutrition
This post was originally published on: Nov 28, 2016
Amanda Davis
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Lori says
I made this to have Christmas morning. It was so easy, delicious and looked just like the picture. I will definitely be making this again!
Brianna says
This recipe was easy and super delicious! Will be making again for sure!
Janet says
I’m really looking forward to trying this recipe this Christmas. Can anyone tell me the approximate finished size of the danish. I want to make sure I have the right size Christmas
platter. Thanks
Amanda Formaro says
Hi Janet! Without making this again right now I can’t for sure tell you the dimensions (however I will definitely make a note of that next time and add it to the recipe!). What I can tell you is that I always use my largest cookie sheet, which is 15×20, and it fits with room to spare. Hope that helps!
Bonnie Sicko says
I. Used confectioners sugar with the cream cheese, it was a lot milder. This is an easy and awesome recipe
Elizabeth says
I made this for a quick Christmas morning breakfast. It was a huge hit! I’m making it again for my daughter’s birthday but shaping it like the number she is turning and adding birthday candles for a fun start to her special day. Thanks for a great but super simple recipe!
Jennifer says
I’ve been making these for the last 4 yrs for Christmas morning. So easy and amazing!
Trista says
Delicious! I used strawberry pie filling (not a big Cherry fan) , it turnes out beautiful.
Teresa Dunn says
Is there a video on how to do it.?
Amanda Formaro says
Yes the video is in the post, it should autoplay when you are on the page.
Rosemary Butler says
Hi, if making the heart shape for Valentines, is there extra baking time needed?
Amanda Formaro says
I wouldn’t think so, but gosh I’d love to see how that turns out!!
Kristin Schultes says
Thanks for letting me use your pic! Mine did NOT look so pretty! Ha! But I wrote about our results! We make it every year at Christmas with a candy cane hunt! https://inaileditorfailedit.com/candy-cane-danish/
Amanda Formaro says
Haha fun! Looks like you pretty much nailed it!
Tracey says
I made this for the first time for my coworkers and it was a huge it! I used strawberry filling instead of cherry. Making it again for my Sunday School class this Sunday.
Amanda Formaro says
Yay! I’ve made it with raspberry pie filling too, yum!!
Angel says
Can this be baked the night before, then gently warmed up, then adding icing?
Amanda Formaro says
I haven’t tried that but would imagine that would be fine :)
Harriet Wojtczak says
Can u make this the night before?
Niki says
I’ve been making this for years. I assemble everything the night before and bake it in the morning!
Suzy says
My niece made this for our family Christmas breakfast this past Christmas 2017. It was a big hit. Now my husband wants me to make it for him. Maybe I’ll make it in the heart shape for Valentine’s Day.
Amanda Formaro says
What a fun idea! I made it for Christmas with a raspberry filling instead of cherry and added almond extract. it was so good!
Yassy says
My family loves it and i have to make it again for my hubby, there goes the calories, lol?
Amanda Formaro says
Thanks Yassy! I actually made it on Christmas morning with red raspberry pie filling and added use almond extract in it. it was divine!
Kat says
This was a hit for Christmas! Thanks for the great recipe!
Amanda Formaro says
So glad you enjoyed it!
Su Ferguson says
just made this for Christmas Eve, but had trouble getting it off the baking sheet, to a platter, any suggestions on how to do this without breaking the cane.
Amanda Formaro says
I use the rimless insulated baking sheets so I can slide it off. I also use a sheet of parchment that will allow you to lift it off :)
Jennifer says
Think this could be made today and refrigerated for baking tomorrow morning? Thanks
Amanda Formaro says
I think it could yes!
Jennifer says
Thanks! Going to make it for a holiday gathering next weekend!
Penny says
According to the original recipe by pillsbury it cannot be made the night before to be baked in the morning
Debbie says
The recipe will not print. Looks delicious and so easy.
Amanda Formaro says
Hi Debbie. Sorry you had trouble printing, sound like it might be a browser issue. I actually just printed this yesterday as I’ll be making it Christmas morning! i’ll email you a copy.
Barbara says
What a great idea! Will definitely make this! Thanks for sharing!
Heather says
How can this be stored?
Amanda Formaro says
I would store it covered in foil or plastic wrap in the refrigerator for up to three days.
Iris says
Love the candy cane danish. It is delicious and quick and easy to make.
Everyone loves it.
Great recipe, thank you.