Candy Cane Danish

Servings: slices

Calories: 251cal

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. Start from the top of the cane to fold the triangles over. Gently tuck the ends along the length of the pastry. Repeat assembly with remaining tube of crescent rolls, cream cheese, and cherries.
Bake for 15-20 minutes until golden brown.

While the pastries are baking, combine all the ingredients for the glaze, mixing until smooth. Frost the danish while it is still warm, taking care to only frost the crescent stripes.

5 from 68 votes

The cream cheese filling in this candy cane danish recipe can be flavored with vanilla or a blend of vanilla and almond extracts. The almond complements the cherries so well.
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.
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.

Course: Breakfast

Cuisine: American

Prep Time15

Cook Time15

Total Time30