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Candy Cane Danish

Author by on Updated on

5 from 50 votes
This delicious pastry is shaped like a candy cane and perfect for Christmas morning. Learn how easy it is to make this candy cane danish yourself!
Cook Time 15 minutes
Total Time 30 minutes
Jump to Recipe
two candy cane danishes side by side

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 with cherry pie filling

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.

Candy Cane Danish slice

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

  1. 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.
  2. 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.
  3. 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.
  4. Chances are you won’t use all the pie filling. If that’s the case save it for some hand pies!
  5. After adding the icing, use an icing spatula or small rubber spatula to clean up any filling that may have spilled out during baking.

How to make a candy cane danish

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.

Adding pie filling to candy cane danish

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:

cherry cheese pastry in the shape of a candy cane

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!

two candy cane danishes side by side

Candy Cane Danish

This delicious pastry is shaped like a candy cane and perfect for Christmas morning. Learn how easy it is to make this candy cane danish yourself!
5 from 50 votes

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 It
Course: Breakfast
Cuisine: American
Servings: 16 slices
30 minutes
Calories: 251
Author: Amanda Formaro

Ingredients

  • 8 oz cream cheese softened
  • 1/2 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

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.
 

Expert Tips & FAQs

  1. 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.
  2. 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.
  3. 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.
  4. Chances are you won't use all the pie filling. If that's the case save it for some hand pies!
  5. After adding the icing, use an icing spatula or small rubber spatula to clean up any filling that may have spilled out during baking.

Nutrition

Serving: 1slice | Calories: 251cal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 281mg | Potassium: 58mg | Sugar: 16g | Vitamin A: 290IU | Vitamin C: 1.3mg | Calcium: 19mg | Iron: 0.5mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!

This post was originally published on: Nov 28, 2016

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Rebekah Garcia

Blogger at Kitchen Gidget
Rebekah Garcia is the food blogger behind Kitchen Gidget. She creates recipes influenced by her Midwestern roots, Hispanic heritage and insatiable sweet tooth. When she’s not cooking, you can find her at the beach with a good book. She is married to the man of her dreams and home is where the military sends them. She believes food is better when shared…unless it’s the last bite!
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Comments

  2. 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!

    Reply

  8. Tracey says

    5 stars
    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.

    Reply

  9. Suzy says

    5 stars
    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.

    Reply

  12. 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.

    Reply

    • 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.

      Reply

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