Candy Cane Crescent Pastry (Printable Version)
Sweet, festive pastry with cream cheese, strawberry preserves, and a peppermint icing drizzle—ideal for holiday mornings or desserts.
# Ingredient List:
→ 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 candy canes
10 - Optional: red sanding sugar
# How to Make:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Unroll crescent dough and separate into triangles. Arrange triangles in a long, curved line with pointed ends outward and overlapping long edges to form a candy cane shape. 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 over the cream cheese layer.
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 for 10 minutes.
07 - In a small bowl, whisk powdered sugar, milk, and vanilla until smooth.
08 - Drizzle the icing over the slightly cooled pastry. Immediately sprinkle with crushed peppermint candies and optional red sanding sugar.
09 - Let set for 5 minutes before slicing and serving.
# Expert Tips:
01 -
- It looks impressive on a holiday platter but takes almost no skill to assemble.
- The combination of creamy cheese and bright strawberry jam is utterly addictive.
02 -
- Press the dough seams firmly together or the filling will leak out in the oven.
- Let the pastry cool slightly before drizzling or the icing will melt right off.
03 -
- Crush the peppermint candies just before using so they stay fresh and crunchy.
- Use a serrated knife to saw through the pastry gently without squishing the filling.