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mardi 17 février 2015

Candy Cane Fruit & Cream Cheese Danish




2 cans of Pillsbury crescent rolls
1 package cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 can cherry or strawberry pie filing

glaze:
Powdered sugar
Milk
1/2 tsp vanilla extract

Set two roll sections aside for candy cane stripes. Lay out remaining crescent roll sections in the shape of a candy cane making sure to overlap the edges slightly. Use a knife to cut out your candy cane shape. Mix together your cream cheese, powdered sugar and vanilla extract. Spread on top of your candy candy shape.
Spoon pie filling on top of cream cheese filling.
Using the remaining two roll sections, cut off long strips, twirl and lay on top of your filling to create a candy cane look. Bake at 350 degrees for 10-12 minutes or until bread is golden brown.

Glaze:
Mix together ingredients alternating between powdered sugar and milk until desired consistency is obtained.

Drizzle over baked candy cane and enjoy!



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