Save to Pinterest Indulge in a delightful holiday treat with this candy cane-shaped crescent pastry. Featuring a flaky, golden crust, it’s filled with a creamy blend of cream cheese, sugar, and vanilla, layered with sweet strawberry preserves. The pastry is baked to perfection and topped with a smooth vanilla icing, finished with a sprinkle of crushed peppermint candies for a festive crunch. Easy to make and perfect for sharing, this pastry brings a touch of holiday cheer to breakfast or dessert.
One snowy morning, I decided to turn a can of crescent dough into something festive without much effort. The kitchen was freezing, but the oven soon warmed everything up while the sweet smell of baking pastry filled the room.
I brought this giant pastry to a brunch last year, and my friends literally tore pieces off before I could even slice it. It disappeared in minutes, leaving only crumbs and a few requests for the recipe.
Ingredients
- Refrigerated crescent roll dough: This shortcut makes the flaky base possible without hours of work.
- Cream cheese: Soften it completely to avoid lumps in your sweet filling.
- Strawberry preserves: Use a high quality jam for the best fruit flavor.
- Crushed peppermint candies: These add the crunch and festive holiday look.
Instructions
- Prep the oven:
- Preheat oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- Shape the dough:
- Unroll crescent dough and arrange triangles in a long curved line, overlapping edges to form a candy cane shape.
- Mix the filling:
- Beat the softened cream cheese, sugar, and vanilla in a small bowl until smooth.
- Fill the center:
- Spread the cheese mixture down the center, then spoon the preserves on top.
- Wrap it up:
- Fold the pointed ends over the filling, tucking them under to keep that classic curve.
- Bake to golden:
- Bake for 15 to 18 minutes until the pastry is golden brown and cool for 10 minutes.
- Make the glaze:
- Whisk powdered sugar, milk, and vanilla until smooth and drizzle over the pastry.
- Add the sparkle:
- Sprinkle crushed peppermint candies and red sugar on top immediately before serving.
Save to Pinterest This recipe has become a tradition because it feels like a celebration without the stress of complicated baking. It is simple joy in pastry form.
Making It Ahead
You can assemble the whole candy cane on the baking sheet, wrap it tightly in plastic, and refrigerate it overnight. Just bake it fresh in the morning for the best aroma and texture.
Serving Suggestions
This pastry is sweet enough to stand alone as dessert, but it also shines next to a savory breakfast casserole. A hot mug of coffee or cocoa cuts through the richness perfectly.
Customization Ideas
Do not hesitate to swap the jams or toppings based on what you have in the pantry.
- Try raspberry or cherry preserves for a different fruity twist.
- Add a drop of peppermint extract to the icing for extra mintiness.
- Sprinkle nuts over the top for added crunch.
Save to Pinterest Enjoy every sweet, minty bite of this holiday treat.
Recipe Questions & Answers
- → Can I use a different fruit preserve?
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Yes, you can substitute strawberry preserves with raspberry, cherry, or even blueberry preserves for a different flavor twist.
- → How do I store leftovers?
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Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Warm slightly before serving for best taste.
- → Can I make this ahead of time?
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Yes, you can prepare the pastry up to the baking step, cover tightly, and refrigerate overnight. Bake fresh the next morning and add icing before serving.
- → Is this pastry gluten-free?
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Traditional crescent dough contains gluten, but you can use a gluten-free alternative if available. Always check labels for allergens.
- → Can I reduce the sweetness?
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For a less-sweet version, use lightly sweetened preserves and reduce the powdered sugar in the icing. You can also skip the red sanding sugar.
