Tag Archives: breakfast pastry

Candy Cane Danish = Christmas Brunch Win!

13 Dec

Ah, Brunch. It’s really the most perfect meal ever created. Not only can you sleep in and still get to enjoy it, but it includes basically all the best foods ever – breakfast meats, eggs, carbs galore, sweets, fruit, and of course – booze and coffee generally play a part as well. I love brunch – eating it, hosting it, going out to it – it’s all the best. And team up a winner of a meal like brunch and the holidays, and you have something truly amazing – an excuse to eat copious amounts of amazing food and get tipsy while wearing ugly Christmas sweaters.

I took my brunch game to the next level last weekend with this Candy Cane Breakfast Pastry – cream cheese and cherries nestled inside crescent roll dough – it was delicious – plus the shape was perfect for getting into the festive holiday spirit!

Candy Cane Crescent Roll Breakfast Pastry
(Recipe Courtesy of 3 Yummy Tummies)

Ingredients
2 packages of refrigerated crescent rolls
1 8 oz. Cream Cheese; softened
1 egg
1/3 C. Sugar
1 Can Cherry Pie Filling
Glaze:
1/2 C. Powdered Sugar
1 1/2 Tbsp. Milk

Instructions
-Preheat oven to 350 degrees.
-On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping. Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape.
-In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.
-Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around 1/2 on inch from the edges. You will have extra cheese left.
-Add teaspoons of cherry filling over the top of the cream cheese.
-Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.
-Bake for around 15 minutes or until top of pastry is golden brown.
Allow to cool slightly before adding glaze.
Prepare Glaze:
-Beat together powdered sugar and milk until smooth. May add an additional 1/2 Tbsp. of milk if too thick.
-Using a teaspoon, drizzle glaze over crescent tops of candy cane.

CandyCane1

At this point I was unsure if it would fold together to actually resemble a candy cane…(the suspense was killing me!)

CandyCane2

Luckily – it did fold together nicely and actually look sort of like a candy cane!! Yay!

CandyCane3

Literally just realized right now that I forgot to even make much less use the glaze. Oh well. Still turned out pretty!

This was pretty easy to put together – I am glad I had some extra crescent rolls so that I could use them to keep the filling from leaking out as I folded it all into the candy cane shape – otherwise things would have gotten messy

Like I said, I forgot the glaze – and it was still delicious. It might have looked a bit cuter to have the glaze but taste wise I was really happy with how this turned out – festive, easy, and yummy – a win all around!

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