1teaspoonvanillaOR 1/2 teaspoon vanilla and almond extract, each
16ouncescrescent rolls2 8-oz tubes
21ouncecherry pie fillingcanned
For the glaze:
1cuppowdered sugar
1tablespoonbuttersoftened
1tablespoonmilk
¼teaspoonvanilla
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.
Video
Notes
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.