Easy Candy Cane Danish Recipes

CANDY CANE DANISH BRAID

Steps:

• Preheat oven to 400°F. Place cream cheese, 1/4 cup confectioners' sugar, 1/2 teaspoon of vanilla and 2 tablespoons beaten egg in a medium bowl. Beat with an electric mixer on low speed until smooth.
• Place a large sheet of parchment paper down on a work surface. Place puff pastry on parchment and unfold sheets so they are touching end to end and form a roughly 9-1/2x18-inch rectangle. Spread cream cheese mixture down the center leaving 3 inches on each side. Spoon cherry pie filling over cream cheese.
• Cut 1-inch wide diagonal slits on each side of the filling about 3-inches in length. Fold strips on one side over onto filling. Brush with beaten egg. Fold strips on the other side over filling. Gently shape the top into a candy cane.
• Transfer candy cane on parchment to a large baking sheet. Brush the entire thing with beaten egg. Bake 30 to 35 minutes, until puffed and deeply browned. Cool.
• Icing: Whisk together icing ingredients in a small bowl. Drizzle icing over cooled candy cane. Slice and serve.

EASY CANDY CANE DANISH

Steps:

• Heat oven to 350°F.
• Mix cream cheese, granulated sugar, flour, egg and 1 tsp. almond extract in medium bowl until blended. Add 1/4 cup nuts; mix well.
• Cover baking sheet with parchment. Unroll crescent dough into 16 triangles. Place 1 triangle sideways at bottom of prepared baking sheet. Place second triangle above first triangle, overlapping long edges by 1/2 inch. Repeat with remaining dough triangles to form candy cane, reversing points of triangles as necessary to make curved candy cane shape at top as shown in photo.
• Spread cream cheese mixture onto center of dough to within 1/2 inch of edges; top with pie filling. Starting at bottom of candy cane, fold points of dough triangles over filling, pressing points into dough on opposite side to seal.
• Bake 20 to 25 min. or until golden brown. Cool completely.
• Mix powdered sugar, water and remaining almond extract until blended; drizzle over Danish. Sprinkle with remaining nuts.

EASY CHEESE DANISH

Steps:

• Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square., Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.

CANDY CANE CHEESE DANISH RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. 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 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 don't let it get too close to the edges. 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 to 13 minutes or until the crescent rolls are golden brown. Mix together the ingredients for the glaze and drizzle over the warm candy cane. ENJOY!