Candy Cane Danish Braid Recipes

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CANDY CANE STRUDEL



Candy Cane Strudel image

This candy cane shaped Strudel topped with pecans and cherries is a perfect dessert for Christmas.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 9

1 package (8 oz) cream cheese, softened
1 1/4 cups powdered sugar
1 teaspoon vanilla
1 egg
1 sheet frozen puff pastry (from 17.3-oz package), thawed
1/2 cup raspberry preserves
4 teaspoons milk
1/2 cup finely chopped pecans
8 maraschino cherries

Steps:

  • Heat oven to 400°F. Spray large cookie sheet with cooking spray. In medium bowl, beat cream cheese and 1/2 cup of the powdered sugar with electric mixer on medium speed until smooth. On low speed, beat in vanilla and egg.
  • Unfold puff pastry on lightly floured surface. Roll into 15x12-inch rectangle. Fold pastry in half lengthwise and transfer to cookie sheet; unfold pastry. Spread cream cheese mixture lengthwise down center third of rectangle. Spoon preserves by tablespoonfuls over cream cheese.
  • On each long side of rectangle, make cuts 1 inch apart from edge of dough to within 1/2 inch of filling. To give braided appearance, fold alternate strips of dough at an angle completely across filling, forming a tight braid. Seal ends. Gently curve top of braid down to form handle of candy cane.
  • Bake 25 to 30 minutes or until golden brown. Cool on pan 15 minutes. Place on serving platter. Cool completely, about30 minutes.
  • In small bowl, mix remaining 3/4 cup powdered sugar and milk until smooth. Drizzle over braid. Garnish with pecans and cherries.

Nutrition Facts : Calories 307, Carbohydrate 34 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 119 mg

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