This easy candy cane cherry cheese danish recipe is delish! And looks adorable on the Christmas brunch table.
Thanksgiving and Christmas are coming, and I’m working on upping my holiday meal game.
I usually rely on my mom to get me through these meals, but she’s back in Texas, and I’m on my own in Virgina.
And in true Shenanigans fashion, I’m starting with dessert first: because this easy candy cane cherry cheese Danish recipe sounded fantastic.
Browsing through Pinterest as one does was a little overwhelming.
But I found something I knew my kids would think was fun.
I truly expected this to be one of those Pinterest Fail posts, but it turned out ok.
There are a couple of different recipes out there that I took inspiration from and tweaked the basic idea for my preferences.
I used low-fat crescent rolls and low-sugar cherry pie filling to make things just a wee bit “healthier.”
And I do mean a wee bit.
Easy Candy Cane Cherry Cheese Danish Recipe
Two rolls low-fat crescent rolls
One 16 oz bar of low-fat cream cheese
One can low-sugar cherry pie filling
2/3 TSP vanilla extract
2/3 cup powdered sugar
1/3 cup lemon juice
1 1/2 cup sifted powdered sugar
3 TBS milk
2 TSP vanilla extract
Preheat oven to 350 degrees.
Open can of crescent rolls and shape into a candy cane on a cookie sheet.
One roll should be enough to make the cane.
The second roll will be used to make the stripes on top later.
Mix powdered sugar, cream cheese, vanilla extract, and lemon juice in a bowl.
Blend until smooth.
Spread the cream cheese mixture over the dough.
Don’t get too close to the edge; it will get a little messy!
Now spread a small layer of cherry pie filling over the cream cheese layer.
On this level, you definitely want to go slowly and evenly.
Too much cherry mix is a sure way to overload the Danish.
Use the second roll of crescent rolls to create strips to lay across the top of the cherry filling.
I ripped the crescents apart and rolled the strips between my hands and placed them on the top.
Press the ends of each strip down to the side of the Danish.
Pop in the oven and cook at 350 degrees for 11-12 minutes.
Slowly add the milk and vanilla to the powdered sugar and mix.
I didn’t use all the milk, but I was hoping for a little thicker glaze.
This is where you can adjust to taste by mixing slowly.
Pour the glaze over the top of the Danish.
Plate and serve with vanilla ice cream if you want to be extra decadent!
My kids love this one!
Lucy asked me to make it again tomorrow.
And the next day. And the next…
I’m not sure about that, but I do think this was easy enough to make for our Christmas morning brunch.
It took about 30 minutes to make and I’d rate it as a 4 in complexity (on a scale of 1-10, with 10 being most complex).
Be sure to pin it for later!