Raspberry Cream Cheese Candy Cane Crescent Danish

This Raspberry Cream Cheese Candy Cane Crescent Danish makes the perfect, festive breakfast on Christmas day!

1 8 oz. can refrigerated crescent rolls

4 oz. cream cheese, softened

2 Tbsp. + 1 tsp. granulated sugar

3/4 cup fresh raspberries

2 Tbsp. raspberry preserves

1 Tbsp. butter, melted


1/4 cup powdered sugar

1/2 to 1 tsp. milk

Heat oven to 375 degrees. Line a large baking sheet with parchment paper, spray generously with cooking spray.

Unroll the crescent dough and separate into 8 triangles. Cut each triangle in half lengthwise.

Place crescent triangles lengthwise in a long row, pointing the same direction, with edges overlapping slightly on baking sheet. Press overlapping edges together to seal, but leave points free.

In a small bowl, beat cream cheese and 2 tablespoons of sugar with a spoon until well blended.

Spread cream cheese mixture in a 2 1/2 inch wedge strip lengthwise on the widest part of the dough, leaving a 1/2 inch edge.

In a small bowl, toss the raspberries and preserves and place on top of the cream cheese layer.

Fold over tips of dough to enclose the filling, pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end to strip to form top of candy cane.

Brush dough with melted butter, sprinkle with remaining 1 teaspoon of sugar over top.

Baked 16-20 minutes or until golden brown. Cool 5 minutes on baking sheet.

Using a spatula, carefully help slide danish from baking sheet to a serving platter, loosening edges with spatula first, if necessary.

In a small bowl, mix powdered sugar and 1/2 teaspoon milk until blended. If mixture is too thick to drizzle, add additional drops of milk.

Drizzle with a fork over the top. Serve warm with a delicious cup of Honey Coffee, if desired.

Serves 6



source: pillsbury

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