Candy Cane Crescent Pastry (Printer-Friendly)
Festive pastry filled with cream cheese and strawberry preserves, topped with icing and peppermint.
# What You'll 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
# How to Make It:
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.
09 - Let set for 5 minutes before slicing and serving.
# Expert Advice:
01 -
- It looks like you spent hours shaping it, but the crescent dough does all the heavy lifting.
- The combo of tangy cream cheese and sweet jam is a timeless winner.
02 -
- Let the pastry cool for at least 10 minutes before slicing or the filling will run everywhere.
- If the dough gets too warm it becomes sticky, so work quickly when unrolling.
03 -
- Crush the peppermint candies just before you need them so they stay crunchy.
- Use a serrated knife to saw through the pastry gently without squishing it.