Easy Candy Cane Danish Recipes

EASY CANDY CANE DANISH

Steps:

• Heat oven to 350°F.
• Mix cream cheese, granulated sugar, flour, egg and 1 tsp. almond extract in medium bowl until blended. Add 1/4 cup nuts; mix well.
• Cover baking sheet with parchment. Unroll crescent dough into 16 triangles. Place 1 triangle sideways at bottom of prepared baking sheet. Place second triangle above first triangle, overlapping long edges by 1/2 inch. Repeat with remaining dough triangles to form candy cane, reversing points of triangles as necessary to make curved candy cane shape at top as shown in photo.
• Spread cream cheese mixture onto center of dough to within 1/2 inch of edges; top with pie filling. Starting at bottom of candy cane, fold points of dough triangles over filling, pressing points into dough on opposite side to seal.
• Bake 20 to 25 min. or until golden brown. Cool completely.
• Mix powdered sugar, water and remaining almond extract until blended; drizzle over Danish. Sprinkle with remaining nuts.

HOMEMADE CANDY CANES

Steps:

• Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage)., Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.

CANDY CANE DANISH BRAID

Steps:

• Preheat oven to 400°F. Place cream cheese, 1/4 cup confectioners' sugar, 1/2 teaspoon of vanilla and 2 tablespoons beaten egg in a medium bowl. Beat with an electric mixer on low speed until smooth.
• Place a large sheet of parchment paper down on a work surface. Place puff pastry on parchment and unfold sheets so they are touching end to end and form a roughly 9-1/2x18-inch rectangle. Spread cream cheese mixture down the center leaving 3 inches on each side. Spoon cherry pie filling over cream cheese.
• Cut 1-inch wide diagonal slits on each side of the filling about 3-inches in length. Fold strips on one side over onto filling. Brush with beaten egg. Fold strips on the other side over filling. Gently shape the top into a candy cane.
• Transfer candy cane on parchment to a large baking sheet. Brush the entire thing with beaten egg. Bake 30 to 35 minutes, until puffed and deeply browned. Cool.
• Icing: Whisk together icing ingredients in a small bowl. Drizzle icing over cooled candy cane. Slice and serve.