Mini Cherry Cheesecake Candy Cane Crescent Danishes
Festive breakfast pastries that combine tangy cream cheese filling and sweet cherry pie filling wrapped in flaky crescent dough, shaped into adorable candy canes. Perfect for holiday brunches, Christmas morning, or any time you want to add whimsical charm to your table. The creative shaping technique transforms simple crescent rolls into eye-catching treats that look bakery-made but come together in under 30 minutes using convenient refrigerated dough.
Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count) or refrigerated Pillsbury Original Crescent Dough Sheet
- ¾ cup cherry pie filling with more fruit, from 21-oz canblueberry pie filling1:1vegetariangluten-free
different fruit flavor
- ¼ cup powdered sugar
- ½ teaspoon milk
Instructions
- 1
Heat oven to 375°F and line large cookie sheet with parchment paper, then spray with cooking spray
- 2
Beat cream cheese and granulated sugar in small bowl with spoon until well blended
- 3
Unroll dough and separate into 4 rectangles, pinching seams together, or cut dough sheet into four 6x4-inch rectangles
- 4
Place dough rectangles on cookie sheet with short side closest to you, spacing them apart
- 5
Spread cream cheese mixture onto left long side of each rectangle in a 2-inch-wide strip
- 6
Top cream cheese with heaping cherry pie filling on each rectangle
- 7
Make six 1-inch cuts on right side of each rectangle with no filling
- 8
Fold dough strips over to enclose filling and tuck ends underneath bottom edge to attach
- 9
Pick up top end of each pastry and curve one end to form candy cane shape
- 10
Bake 13 to 18 minutes or until golden brown
- 11
Mix powdered sugar and milk in small bowl until well blended, adding drops of milk if needed to achieve drizzling consistency
- 12
Drizzle glaze onto baked crescents
- 13
Transfer crescents to serving platter using spatula, loosening edges first if needed
Tips
Pinch crescent roll seams firmly together to prevent filling from leaking during baking and ensure clean candy cane shapes.
Make sure cuts on the right side are evenly spaced and only go about halfway through the dough for the best braided effect.
Let pastries cool slightly before glazing so the drizzle doesn't melt completely and maintains its decorative appearance.
Good to Know
Store covered in refrigerator for up to 3 days. Best served fresh or reheated in low oven.
Can assemble up to 4 hours ahead and refrigerate before baking. Add 2-3 minutes to baking time if cold.
Serve warm or at room temperature. Present on festive platter for holiday gatherings.
Common Mistakes
Don't overfill with cherry mixture or pastries will leak during baking and lose their shape.
Make cuts evenly spaced and not too deep to maintain structural integrity when shaping.
Let pastries cool briefly before glazing to prevent the icing from melting completely off.
Substitutions
Gluten-Free Swaps
different fruit flavor
General Alternatives
FAQ
Can I use fresh cherries instead of pie filling?
Yes, but cook fresh cherries with sugar and cornstarch first to thicken them, or the pastries will be too wet and leak during baking.
How long do these keep at room temperature?
These are best eaten within 4-6 hours at room temperature due to the cream cheese filling. Refrigerate longer storage.
Can I freeze these pastries?
Freeze baked pastries without glaze for up to 1 month. Thaw and warm in oven, then add fresh glaze before serving.