With the Holidays approaching quickly, this recipe is deliciously perfect for Christmas!
I made this last year for Christmas and I didn’t blog the recipe then, but I made it again for all of my followers so that you too, can get TONS of compliments this year from your friends and family when they see AND taste this pure decadence!
It’s such a SUPER EASY recipe too!!
This pic above is after it was all assembled but not baked YET!
Isnt it pretty?!
This Pic is right after it came out of the oven… Oh my did my house smell fantastic!!
See that sweet glaze dripping off? it’s mouthwatering yummy!
Ok, so I MAY have gone overboard with photos of this pretty creation of mine, but HEY, its food porn! 😉
Wouldn’t this look amazing on your dinner table this Christmas??! SO FESTIVE!
OK OK, I’ll stop teasing you all with these delicious pics, so here are some step by step photos!
Yes, its THIS easy…Seriously.
(sugar/extract not pictured)
Once you pop open your crescent rolls,
just shape them into a Candy Cane Shape on your baking sheet!
Sweet cream cheese mixture spread on.
Spoon on some of the cherry Pie filling evenly over the cream cheese mixture
Look at that beauty! 😉
I just used small strips of crescent rolls and twisted them a bit, then arranged them on top, just like this 🙂
After baking…. Sweet heavens YES!
PIN IT FOR LATER!
Candy Cane Cheese Danish!
- Two tubes of crescent rolls
- 1 package Philly cream cheese; softened
- 1/2 cup powdered sugar
- 1/2 tsp. pure vanilla extract
- 1 tsp squeezed lemon juice
- 1 can cherry pie filling
- 1 1/2 cups confectioners' sugar sifted to remove any lumps
- 3 to 4 tablespoons milk or water
- 2 teaspoons vanilla extract
- Preheat oven to 350F
- Unroll each of the crescent rolls and set two sections aside to make the twist strips
- Lay out the crescent roll sections in the shape of a candy cane
- Use a pizza cutter or a knife to help shape it , if needed
- In a medium mixing bowl, combine together the cream cheese, powdered sugar, lemon juice and pure vanilla extract, mix well.
- Spread the cream cheese mixture on top of the crescent roll in the candy cane shape
- Spoon the pie filling on top but dont let it get to close to the edges (see pic)
- Cut the pieces you set aside earlier into strips and twist each one then place them on top of your filling to create the stripes of the candy cane, slightly pinch the sides down so each twisted strip stays put
- Bake for 12 - 13 minutes or until the crescent rolls are golden brown.
- Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze, then drizzle over the candy cane.