Candy Cane Danish

When you’re looking for a holiday breakfast treat, a candy cane Danish is definitely a recipe that will stand out from the rest. The homemade Danish is shaped like a classic candy cane and gleams with red stripes of strawberry as well as white stripes of glazed pastry. In addition to its festive look, this decadent candy cane pastry is easy, made with simple ingredients like crescent rolls from a tube, canned strawberry pie filling and sweetened cream cheese.

Serve the candy cane Danish for a stunning Christmas morning brunch or as an eye-catching treat at work parties. The candy cane crescent roll pastry is among our favorite make-ahead holiday potluck recipes, served as a special Christmastime treat.

Candy Cane Danish Ingredients

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• Cream cheese: Part of the filling in this Danish is a sweetened cream cheese mixture. Completely soften the cream cheese first so that it blends smoothly with no lumps.
• Crescent roll dough: Pick up two tubes of your favorite canned crescent roll brand. It’ll serve as the flaky vessel for the strawberry cream cheese filling.
• Granulated sugar: Blend the sugar with the cream cheese for the filling. A sugar alternative, such as allulose, can also be used here.
• Strawberry pie filling: Canned pie filling is perfect for this candy cane cream cheese Danish—since the filling is already cooked, the fruit won’t release excess juice into the dough.
• Vanilla extract: Enhance the cream cheese filling with pure vanilla extract or even your own homemade vanilla extract.
• Lemon juice: A little lemon juice brightens the flavor of the strawberries in the Danish filling. Juice a lemon easily with a skewer.
• Almond extract: Just a hint of almond extract goes into the filling. It pairs well with the vanilla and strawberries, bringing more dimension to the filling flavors.
• Confectioners’ sugar: Use this type of sugar for the sweet glaze that gives the candy cane crescent roll pastry its white stripes. Confectioners’ sugar blends quickly and smoothly.
• Corn syrup: Adding a small amount of corn syrup to the glaze helps it set more quickly to a dry, shiny finish.
• Milk: Bring the glaze together with a splash of whole milk. You can use a nondairy milk too.

Directions

Step 1: Make the filling

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Add the softened cream cheese, granulated sugar, vanilla extract, lemon juice and almond extract to a large bowl. Blend the ingredients together with a hand mixer until the mixture is light and smooth, two to three minutes. Set aside.

Step 2: Arrange the crescent roll dough

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Preheat the oven to 375°F and line a large 18×13-inch baking sheet with parchment. Open the tubes of crescent rolls; gently unroll and separate the dough triangles.

Create the candy cane shape: Beginning with the curved end, place a dough triangle on the baking sheet with the short end on the inside and the long, pointed end facing out. Place a second triangle on the sheet so that it slightly overlaps the first one. Continue with the rest of the dough triangles to create the candy cane shape. Press the seams together where they overlap—if the dough is thick in spots, you can trim a little away.

Editor’s Tip: Keep the crescent roll dough in the fridge until you begin. If the dough is getting too warm and is difficult to handle, chill it in the fridge for 15 to 30 minutes until it’s firm. You’ll use 13 crescent roll triangles. Also, if you don’t have an 18×13-inch baking sheet, try your next biggest one.

Step 3: Fill and shape the Danish

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Use a rubber spatula to spread the cream cheese filling down the length of the dough, leaving about 1/2-inch of the inside dough edge uncovered.

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Next, add the strawberry pie filling on top of the cream cheese. Add the berry pieces from the filling first, then add some sauce where needed. Don’t overfill it.

Starting at the bottom, fold the dough point over and tuck it under the cane to snugly enclose the filling. Continue with the rest of the dough triangles. Pinch both ends of the candy cane Danish closed.

Editor’s Tip: Once the dough is shaped, you can gently reposition both ends of the Danish on the baking sheet so it has a classic candy cane shape.

Step 4: Bake the pastry

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Slide the baking sheet into the oven and bake the Danish for 12 to 15 minutes, until the surface is browned and the dough is puffed. Transfer to a wire rack to cool.

Step 5: Make the glaze

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Pour the confectioners’ sugar, corn syrup and 1 teaspoon milk in a small bowl. Use a fork or whisk to blend the ingredients into a smooth glaze. If it seems too dry, add 1/2 teaspoon more milk.

Step 6: Add the glaze and serve

After letting the Danish cool to room temperature, spread a thin layer of glaze on the baked dough stripes of the candy cane. Let the glaze dry, then slice and serve.

Editor’s Tip: A butter knife or palette knife is a great tool for spreading the icing on the Danish.

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Candy Cane Danish Variations

• Try other fruit fillings: Keep the red and white colors of the candy cane with a cherry or raspberry canned pie filling. (You can even use homemade cherry filling.) They’re both just as delicious in this Danish.
• Add a little spice: Some holiday spices that can be sprinkled into the cream cheese filling are cinnamon, cardamom and nutmeg.
• Drizzle the glaze: When you’re in a rush or want a more casual look, drizzle the glaze back and forth in thin lines over the entire candy cane pastry.

How to Store a Candy Cane Danish

Whether it’s the whole pastry made in advance for a party or just some leftover slices, a candy cane Danish with crescent rolls stores very well. Let it rest long enough to completely cool and for the glaze to dry. Then, cover the Danish tightly with food wrap and store it in the fridge.

How long does a candy cane Danish last?

A candy cane crescent roll pastry will last up to four days, making it an excellent overnight holiday breakfast or potluck recipe. Keep it tightly wrapped so it doesn’t dry out, and keep it refrigerated to protect the flavor and texture.

Candy Cane Danish Tips

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What can you serve with a candy cane Danish?

Serve a candy cane Danish for breakfast or brunch alongside steaming cups of coffee or homemade hot cocoa. Pair slices of the pastry with cooked bacon or sausage, fresh fruit salad recipes, or other morning baked goodies like muffins and apple cider donuts. When enjoying this Danish for dessert, add a dollop of homemade whipped cream or a scoop of vanilla ice cream to each slice.

Can you save leftover crescent rolls after opening them?

This recipe will have three leftover crescent rolls, and it’s best to bake the rolls the same day. Shape and bake the extra rolls according to the package directions. Once they’re baked and cooled, you can wrap and store them for up to three days.