I’ve got the most Christmas-y festive treat for you (and it’s not cookies).
I’ve made this raspberry cheese danish a number of times. I shared it with you originally in 2013 and again in 2019 (same recipe, just updated pictures). It always comes out pretty and it’s always a huge hit, especially with my dad and husband. My parents came out for a visit last week to see the home decorated for Christmas, so I thought I’d make the danish again. But wait, there’s more. 😉
I saw online that you can shape a cheese danish into a candy cane shape. How cool is that?! Festive. Fun. Cool looking. I’m sold. I seriously had my doubts that it would come out looking like a candy cane, but I figured if it looked weird then at least it would still taste delicious because it was based on a good recipe.
It actually came out looking like a candy cane! Seriously, how cute is this danish shaped into a candy cane?! I couldn’t stop raving about it to my parents and husband. I didn’t even want to cut into it so that I could marvel at it, but the crowd was getting feisty so it had to be done.
If you’re looking for a crowd pleasing show stopper dessert or breakfast this holiday season, this is it.
Candy Cane Shaped Raspberry Cheese Danish Recipe
(Makes 1 loaf)
Ingredients for the Danish:
- 1 can (8 ounces) of crescent rolls (I used Pillsbury original crescent rolls.)
- 6 ounces of cream cheese, softened
- 6 tablespoons white sugar
- 3/4 teaspoon vanilla extract
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 1/4 cup raspberry preserves
- For the egg wash:
- 1 egg
- 1 tablespoon milk
Ingredients for the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
- 1/2 tablespoon very hot water
- 1 ounce cream cheese, softened
Directions for the Danish:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone mat and set it aside.
- Carefully unroll the crescent dough and separate the 8 triangles where it’s already perforated.
- Cut each triangle in half, lengthwise. (I found using a pizza cutter made this step easier.)
- Set up the prepared cookie sheet so a short side is in front of you. Place the first triangle at the bottom (the short side near you) of the cookie sheet with the wide side of the triangle on the left. Place the next triangle, on top slightly overlapping, with the point in the same direction. Do this with the rest of the triangles (all in the same direction). Gently press the overlapping edges together to help seal them together, but leave the triangle points alone. Set this aside.
- In a small bowl, mix the cream cheese, sugar, vanilla extract, and flour until it’s smooth and creamy. Set it aside.
- Spread the cream cheese filling in a stripe about 2 and 1/2 inches wide down the middle of the widest part of the dough, leaving an area that is about 1/2 inch on the left edge with nothing in it.
- Spread the raspberry preserves on top of the cream cheese filling.
- Fold the triangle points over top the filling (from right to left) and pinch the ends of the dough (where you left the area with no filling) to help seal it.
- Gently pick up the top end of the danish (the side away from you) and curve it a little to the right to form the shape of a candy cane.
- For the egg wash, whisk together the egg and milk and then brush it on top of the uncooked danish. This will give it a nice shine once it’s baked.
- Bake in the preheated oven for 16-20 minutes or until the dough is golden brown. (Mine took 20 minutes.)
- Let the danish cool on the baking pan for 5 minutes and then move it to a cooling rack. I find moving it to a cooling rack helps to prevent a soft bottom crust.
- Drizzle the glaze (recipe below) on top of the danish.
Directions for the Glaze:
- In a small bowl, whisk together the powdered sugar, maple syrup, very hot water, and softened cream cheese.
Adapted from: Pillsbury