All Recipes

Easy Candy Cane Danish

Prep

15-30 mins

Total

1 HR 10 MIN

Servings

16 Servings

Ingredients

1 pkg

(8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup

granulated sugar

2 tbsp

flour

1 

egg, beaten

2 tsp

almond extract, divided

1/2 cup

sliced almonds, toasted, divided

2 cans

(8 oz. each) refrigerated crescent dinner rolls

1 cup

cherry pie filling

3/4  cup

powdered sugar

1 tsp

water

Instructions

Step 1

Heat oven to 350°F.

Step 2

Mix cream cheese, granulated sugar, flour, egg and 1 tsp. almond extract in medium bowl until blended. Add 1/4 cup nuts; mix well.

Step 3

Cover baking sheet with parchment. Unroll crescent dough into 16 triangles. Place 1 triangle sideways at bottom of prepared baking sheet. Place second triangle above first triangle, overlapping long edges by 1/2 inch. Repeat with remaining dough triangles to form candy cane, reversing points of triangles as necessary to make curved candy cane shape at top as shown in photo.

Step 4

Spread cream cheese mixture onto center of dough to within 1/2 inch of edges; top with pie filling. Starting at bottom of candy cane, fold points of dough triangles over filling, pressing points into dough on opposite side to seal.

Step 5

Bake 20 to 25 min. or until golden brown. Cool completely.

Step 6

Mix powdered sugar, water and remaining almond extract until blended; drizzle over Danish. Sprinkle with remaining nuts.

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