Walking On Sunshine Recipes

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Desserts Holidays Recipes Winter

Candy Cane Cream Cheese Danish

This Candy Cane Danish is perfect for the Christmas season and it’s so easy to make!

Candy Cane Cream Cheese Danish from Walking on Sunshine Recipes
Candy Cane Cream Cheese Danish

I recently attended a Cookie Exchange with a few ladies from church.  We all were asked to bring a breakfast/brunch dish to share and I brought  this delicious Candy Cane Cream Cheese Danish.

It was so easy and delicious. I love using crescent rolls to make delicious treats, especially danish recipes.  I’ve used crescent rolls for my Fruit Tart, Christmas Tree Danish and even Ham and Cheese Crescents.

How to Make Candy Cane Cream Cheese Danish

Follow these EASY step-by-step instructions and you will be impressing your family and friends at your next holiday get-together.

You can use the crescent roll sheet pastry or you can use one tube of crescent rolls.  Either way is fine but what’s really important is to draw the candy cane on parchment paper to create a template.

Place the parchment paper on top of the crescent rolls and using a sharp knife or pizza cutter, cut out the candy cane.

Lay parchment paper on top of crescent rolls from Walking on Sunshine Recipes

Using a pizza cutter, cut out the shape of the candy cane.  EASY!

Use a pizza cutter for the Candy Cane Danish from Walking on Sunshine Recipes

You will have extra dough and that’s what we’ll use for the candy cane stripes. Cut stripes with the extra dough.

With the excess dough, cut strips that will become the stripes for the candy cane danish.

Spread the cream cheese mixture on top of the candy cane dough.

Spread the cream cheese mixture on top of the crescent roll from Walking on Sunshine Recipes

Add the cherry pie filling, being careful not to spread it too close to the edge of the cream cheese filling.

Spread the cherries on top of the cream cheese mixture from Walking on Sunshine Recipes

Now add the strips of dough to form the stripes of the candy cane  Tuck the ends under to make everything neat.  Transfer the parchment paper with the candy cane onto a 9X14 baking tray.

Lay the extra dough on top of the danish to create the stripes of the candy cane from Walking on Sunshine Recipes.

Bake in a 350 degree preheated oven for 15 minutes or until the danish is golden brown.  Then add the glaze right before serving.  Pretty, right?

Candy Cane Cream Cheese Danish on white tray.

Tips for Making the Candy Cane Danish

If you can’t find crescent dough sheet, you can use a can of crescent rolls:

  • Do not separate the crescent rolls when you open the can.
  • Roll them out and press the seams together to form one large rectangle of crescent dough.
  • Then place the candy cane parchment paper template on top and continue with the recipe.

Yield: 8 servings

Candy Cane Cream Cheese Danish

This Candy Cane Danish is the perfect recipe to serve to your family and friends for Christmas. It makes a beautiful presentation!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • For the Danish
  • • 1 package crescent, seamless dough sheet
  • • 1 8 ounce package cream cheese; softened
  • • 1/2 cup powdered sugar
  • • 1/2 tsp. vanilla extract
  • • 1 can cherry pie filling
  • For the Glaze
  • • 1 cup powdered sugar
  • • 1 TBS. milk

Instructions

  1. Unroll the crescent roll dough sheet on top of parchment paper.  Using your fingers or a pastry roller, flatten the dough just a little so it lays perfectly smooth. Lay the parchment paper candy cane template on top of the dough and using a pizza cutter or a knife cut out the candy cane shape.
  2. Reserve the leftover dough to make the stripes of the candy cane.
  3. In a mixing bowl, mix together the cream cheese, powdered sugar and vanilla until well blended.
  4. Spread the cream cheese mixture on top of the crescent rolls.
  5. Spoon the pie filling on top being careful not to go to close to the edges.
  6. Cut the reserved dough into strips and place them on top of your filling to create the stripes of the candy cane.
  7. Tuck the edges of the stripes under the candy cane.
  8. Carefully pick up the parchment paper and place on a 9X14 baking sheet.
  9. Bake in a 350 degree oven for 15 to 20 minutes or until the crescent rolls are golden brown.
  10. Mix together the ingredients for the glaze and drizzle over the candy cane.

Notes

If you are not using the crescent dough sheet, you can use a can of crescent rolls. Only do not separate the crescent rolls when you open the can. Roll them out and press the seams together to form one large rectangle of crescent dough. Then place the candy cane parchment paper template on top and continue with the recipe.

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The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 146 Total Fat: 1.9g Saturated Fat: 1g Cholesterol: 4mg Sodium: 62mg Carbohydrates: 31.2g Fiber: 0.6gg Sugar: 7.8g Protein: .8g
Cuisine: American / Category: Breakfast
 

Candy Cane Cream Cheese Danish is the perfect recipe to serve to your family and friends for Christmas.

Candy Cane Cream Cheese Danish with step by step photos.

Candy Cane Cream Cheese Danish is easy to make!

This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them.  For more information, click here.

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You can read all about the Cookie Exchange Party by clicking the photo below.

 

 

 

 

 

 

 

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Comments

    • I also made it. And they don't tell you what size pan to use nor to grease the pan directions are not very good like most blogs I have gotten recipes from. 2 cans will not fit on the largest sheet pan I had which was the only one that fills up an ordinary oven. I wasn't satisfied with the directions on this either. And I made it for a party wanted to throw it out. Was so embarrassed because I waited till last to add glaze just as some arrived early.

      Reply

  17. Very nice, and very easy <3
    It would be great if the recipe would print on one page and have a little photo of the candy cane. Mine leaves a big blank space where the ad would be, and forces a second page.
    Merry Christmas and thanks for sharing!

    Reply

  18. Could you please specify what size pan to use and if you should grease the pan and the triangles had to be really pinched at the perforated lines in the dough cutting it and the recipe for cream cheese and topping was perfect. But really had a time with the dough and was totally confused as to what to do when all that dough would not fit on the pan. Directions were not that good on the dough part would love if someone would clarify this problem in making the beautiful delicious recipe. I love cream cheese Danish and was looking so forward to making it and was so disappointed it didn't turn out exactly as it should with the dough.

    Reply

  19. I was starting to build my recipe collection for Christmas when I saw this recipe. I think it looks so pretty and I bet it tastes even better. Definitely adding this to my plans for the holidays!

    Reply

  22. This looks good and I can't wait to try it. Could you assemble it the night before and bake it in the morning? Michelle

    Reply

  23. Hi
    I live in Australia and we don’t have crescent dough. Is another pastry like puff pastry or shortcrust pastry be OK?

    Reply

    • You could try puff pastry. Use a round biscuit cutter and cut out the circle shapes and continue with the recipe. I’m not really sure though as puff pastry will really puff up. But try it and see! Please come back and let me know. Thank you for visiting.

      Reply

  27. I made this, this morning! So easy to make, and was a big hit. I used raspberry filling instead of cherry. New tradition for my family…thank you!

    Reply

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