Candy cane crescent pastry (Printable Version)
Flaky pastry shaped like a candy cane, filled with sweet cream cheese and strawberry preserves, drizzled with icing and peppermint.
# What You Need:
→ Pastry
01 - 2 cans (8 oz each) refrigerated crescent roll dough
→ Filling
02 - 4 oz cream cheese, softened
03 - 2 tbsp granulated sugar
04 - 1/2 tsp vanilla extract
05 - 1/4 cup strawberry preserves (or raspberry preserves)
→ Icing
06 - 1/2 cup powdered sugar
07 - 1–2 tbsp milk
08 - 1/4 tsp vanilla extract
→ Decoration
09 - 2 tbsp crushed peppermint candies (or peppermint candy canes)
10 - Optional: red sanding sugar
# Directions:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Unroll crescent dough, separating into triangles. Arrange triangles in a long, curved line (pointed ends outward, overlapping long edges) to form a candy cane shape on the baking sheet. Press seams together gently.
03 - In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
04 - Spread the cream cheese mixture down the center of the dough strip, leaving a small border. Spoon strawberry preserves down the center on top of the cream cheese.
05 - Fold the pointed ends of dough triangles over the filling, tucking under the outer edge to seal and maintain the candy cane curve.
06 - Bake for 15–18 minutes, or until the pastry is golden brown. Remove from oven and cool 10 minutes.
07 - In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly cooled pastry.
08 - Immediately sprinkle with crushed peppermint candies and optional red sanding sugar. Let set for 5 minutes before slicing and serving.
# Expert Tips:
01 -
- The combination of creamy cheesecake filling and tart fruit is irresistible.
- It bakes up golden and flaky without requiring any fancy pastry skills.
02 -
- If the dough gets too warm it becomes sticky and difficult to shape.
- Work quickly when folding the triangles over the filling to keep the candy cane shape intact.
03 -
- Freeze the candy canes for ten minutes before crushing them to keep the pieces from flying away.
- Use a serrated knife with a gentle sawing motion to cut slices without squishing the delicate pastry.