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Candy Cane Cheese Danish!

Ingredients

  • 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

Glaze:

  • 1 1/2 cups confectioners' sugar sifted to remove any lumps
  • 3 to 4 tablespoons milk or water
  • 2 teaspoons vanilla extract

Instructions

  • 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.

Glaze:

  • 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.
  • ENJOY!.