Candy Cane Crescent Pastry (Printable)

Sweet pastry with cream cheese and strawberry preserves, shaped like a candy cane and topped with icing.

# 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

→ 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
10 - red sanding sugar (optional)

# Directions:

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 with pointed ends outward, 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 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.
08 - Drizzle 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 Suggestions:

01 -
  • It delivers that wow factor of a fancy bakery treat with the ease of pre made dough.
  • The mix of tangy cream cheese and sweet jam is a classic combination that never fails.
02 -
  • Press the seams of the dough together firmly or the filling might leak out during baking.
  • Let the pastry cool for at least 10 minutes before drizzling or the icing will melt right off.
03 -
  • Crush the peppermint candies inside a heavy zip top bag to prevent them from flying all over your kitchen.
  • Use a serrated knife with a gentle sawing motion to slice the pastry without squishing it.

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