Candy Cane Crescent Roll Danish with Strawberries & Cream Cheese
This quick & easy candy cane crescent roll danish makes a fun, festive addition to breakfast on Christmas morning that's ready in under 20 minutes. With a delectable layered red & white strawberry and cream cheese filling inside a pastry crust, it's an edible tradition the whole family will love.
Servings: 12
Calories: 309kcal
Ingredients
- 2 cans refrigerated crescent rolls
- 1 1/2 cups Philadelphia no bake cheesecake filling
- 1 can cherry or strawberry pie filling
For Glaze
- Powdered sugar
- milk
- 1/2 tsp vanilla extract
Instructions
- Spread a large sheet of parchment paper out on a flat work surface. Open and unroll the crescent rolls. Arrange the triangles in a row forking from the bottom up, with each triangle slightly overlapping the next one. Press the bottoms in slightly to seal.
- Spoon the cheesecake filling on the larger parts of the triangles, spreading it out in an even layer up and down that leaves a little bit of an edge left.
- Spoon pie filling on top of cream cheese filling, spreading slightly. Fold the uncovered tops of triangles over the filling towards the end of each triangle and tucking & pressing in lightly to seal.
- Gently bend your candy cane stick top over until it resembles a traditional candy cane shape. Gently slide a baking sheet under the parchment paper without disturbing the stuffed pastry.
- Bake at 350 degrees for 10-12 minutes or until the bread is golden brown.
- If topping with glaze, mix together the ingredients alternating between powdered sugar and milk until the desired smooth consistency is obtained.
- Drizzle over the slightly cooled baked candy cane and enjoy!
Notes
- Don't like strawberry flavor? Either cherry or raspberry pie filling will both work in it's place. Whole berry cranberry sauce would also work well!
- Once you've opened your crescent roll dough, work quickly so they don't get too warm. If the dough's too warm it will stretch too much and not look nearly as neat or be as easy to work with.
- It's totally ok if you don't use all the cheesecake filling- you don't want to over stuff this since it will spread some when you add the pie filling and when it bakes.
- Brush the tops of the folded over crescent roll strips and the outsides of the dough with melted butter before baking for an extra flaky, golden brown pastry crust.
- Let the danish rest for a few minutes before slicing and serving to allow the filling to set up- this will keep it from squishing out when slicing to serve.
- For quick and easy slicing, use a pizza cutter! Wipe off any excess filling, as needed, in between cuts.
Nutrition
Calories: 309kcal | Carbohydrates: 44g | Protein: 1g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 377mg | Potassium: 15mg | Fiber: 0.001g | Sugar: 31g | Vitamin C: 0.02mg | Calcium: 1mg | Iron: 1mg