Ingredients
Pastry
2 packages refrigerated crescent roll dough
8 oz cream cheese, softened
1 large egg
1/3 cup granulated sugar
1 can cherry pie filling (or strawberry pie filling)
Glaze
1/2 cup powdered sugar
1–2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Separate the crescent roll dough into triangles. Arrange them on the baking sheet with the wide ends overlapping and the points facing inward, forming the shape of a candy cane. Lightly press the edges together to seal.
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add the egg and mix until fully combined.
- Spoon a small amount of the cream cheese mixture onto the wide end of each triangle, leaving space around the edges.
- Add a teaspoon of fruit filling on top of the cream cheese layer.
- Fold the pointed ends of the triangles over the filling toward the base and gently press to seal. Use extra pieces of dough if needed to fill gaps and improve the shape.
- Bake for 14–16 minutes, or until the pastry is golden brown.
- Allow the pastry to cool slightly.
- In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle the glaze over the warm pastry before serving.
Notes
- Avoid overfilling to prevent leaks during baking.
- This pastry is best served warm but can be reheated gently in the oven.
- You can swap the fruit filling based on personal preference, as long as it is thick and not overly runny.
- Prep Time: 15 min
- Cook Time: 15 min