Add a festive Candy Cane Crescent Roll Breakfast Pastry with a cream cheese and cherry filling to your Christmas brunch. It is sure to impress with minimal effort for a breezy Christmas treat. Beware, little hands are guaranteed to snatch it up for a taste of that yummy glaze drizzled over the top.
Candy canes have been on my mind the last few days with the arrival of December. How the heck did that happen? Anyway, it doesn’t get more festive than a candy cane inspired treat! I’ve been wanting to experiment with a crescent roll pastry and thought it would make the perfect looking candy cane with a cherry topping peeking through. I couldn’t do just cherries, so I added some cream cheese filling for one of my favorite pastry flavor combinations. I’m in love with the flaky outer layer smothered in glaze…hello lovely!
The most difficult party of this recipe is getting the candy cane shape right. I did have to move things around a couple of times to get the curve that I wanted. After that, it was super easy adding the cheese and cherry filling, and folding over the triangle ends over for a lovely striped effect. I ended up adding 2 extra triangle ends to the top of the candy cane to make the stripes more symmetrical. It did take every last inch up of my cookie sheet as you can see.
My 5 year old daughter has turned into quite the little photography assistant. She loves doing hand modeling and holding reflector boards (minimal hand shake involved). However, her favorite part is biting into the finished product. She told me her favorite part was the white icing (more sugar please for optimal hyperactivity). Okay, I literally just caught her licking the icing off of another piece of candy cane. Hold on now…time to drop them off at Grandma’s house!
No Christmas brunch would be complete without a Cranberry Orange Mimosa Float and my favorite Broccoli Cheddar Strata with Blender Hollandaise sauce…SO good! Once brunch is officially consumed, have a Crockpot full of Cranberry Mulled Wine on stand by to keep things interesting. Be sure to visit my Saturated Saturday Cocktail Page for more great cocktail ideas.
- 2 packages of refrigerated crescent rolls
- 1 8 oz. Cream Cheese; softened
- 1 egg
- 1/3 C. Sugar
- 1 Can Cherry Pie Filling
- 1/2 C. Powdered Sugar
- 1 1/2 Tbsp. Milk
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 (see photos above). 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.
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.