Festive Sweet Candy Cane Crescent (Printable version)

Festive pastry filled with cream cheese and strawberry preserves, topped with icing and peppermint.

# What you 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)

# How To:

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 and 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 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 Advice:

01 -
  • It looks incredibly impressive but relies on store bought dough for simplicity
  • The combination of tangy cream cheese and sweet fruit is pure holiday comfort
02 -
  • Do not skip sealing the edges or the filling will leak out during baking
  • Let the pastry cool for a few minutes before drizzling or the icing will melt right off
03 -
  • Crush the peppermint candies just before using so they stay fresh and crunchy
  • Add a tiny pinch of salt to the icing to balance the sugar

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