Candy Cane Crescent Pastry (Print View)
Flaky crescent pastry filled with creamy cheese and sweet preserves, shaped like a candy cane and topped with minty icing.
# 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
→ 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
10 - Optional: red sanding sugar
# How-To Steps:
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 with 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 Hints:
01 -
- It brings the festive spirit of the holidays right to your breakfast table without needing professional baking skills.
- The combination of warm flaky pastry and cool sweet filling is pure comfort on a plate.
02 -
- Pressing the dough seams together firmly prevents the filling from leaking out during the bake.
- Let the pastry cool for at least 10 minutes before adding the icing or it will melt right off.
03 -
- Add a few drops of peppermint extract to the icing for an extra minty kick.
- Use red sanding sugar for a sparkly finish that catches the light beautifully.