Put in a festive Candy Cane Crescent Roll Breakfast Pastry having a cream cheese and cherry filling for your Christmas brunch. It really is certain to impress with reduced effort for any breezy Christmas treat. Beware, little hands are guaranteed to snatch it up for any taste of this yummy glaze drizzled outrageous.
Candy canes have already been on my mind the previous few days using the arrival of December. The way the heck did that happen? Anyway, it doesn’t have more festive when compared to a candy cane inspired treat! I’ve been attempting to test out a crescent roll pastry and thought it could make an ideal looking candy cane having a cherry topping peeking through.
I couldn’t do just cherries, therefore i added some cream cheese filling for just one of the best pastry flavor combinations. Feel absolve to use strawberries aswell in the event that you aren’t a cherry fan! I’m deeply in love with the flaky outer layer smothered in glaze…hello lovely!
Probably the most difficult party of the recipe gets the candy cane shape right. I did so need to move things around maybe once or twice to obtain the curve that I needed. After that, it had been a breeze adding the cheese and cherry filling, and folding on the triangle ends over for a pleasant striped effect. I finished up adding 2 extra triangle ends to the very best from the candy cane to help make the stripes more symmetrical. It did take every last inch up of my cookie sheet as you can plainly see.
Ingredients
- 2 packages of refrigerated crescent rolls
- 1 8 oz. Cream Cheese; softened
- 1 egg
- 1/3 C. Sugar
- 1 Can Cherry Pie Filling
- Glaze:
- 1/2 C. Powdered Sugar
- 1 1/2 Tbsp. Milk
Instructions
- Preheat oven to 350 degrees.
- On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape.
- In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.
- Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around 1/2 on inch from the edges. You will have extra cheese left.
- Add teaspoons of cherry filling over the top of the cream cheese.
- Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.
- Bake for around 15 minutes or until top of pastry is golden brown.
- Allow to cool slightly before adding glaze.
- Prepare Glaze:
- Beat together powdered sugar and milk until smooth. May add an additional 1/2 Tbsp. of milk if too thick.
- Using a teaspoon, drizzle glaze over crescent tops of candy cane.
