If you’ve ever been invited to a Christmas party and had no idea what to bring I’ve got you covered in 6 simple steps. This candy cane danish is made of strawberry and cream cheese goodness that will have everyone coming back for more. I promise you’ll put in minimal effort for maximum crowd pleasing. While it might not be the most friendly dessert for your waistline, I’m pretty sure Christmas calories don’t count.

List of ingredients for candy canes:

  • 2 cans crescent roll dough
  • 1 can (large) of strawberry pie filling
  • 8 oz cream cheese (make sure it’s softened)
  • 1/2 cup sugar
  • 1 teaspoon vanilla

List of ingredients for icing:

  • 1 cup powdered sugar
  • splash of vanilla extract
  • splash of almond extract
  • 1 tablespoon milk
  • 1 tablespoon butter (make sure it’s softened)

Pro tip: This recipe makes TWO large candy canes so be sure you have the right size baking pans. The pan I used is about 17.5 in long by 13 in wide. I baked each candy cane separately. You could also half this recipe if you like.

I took pictures of each step so there isn’t any guessing.

Step 1: Lay out the crescent dough in the shape of a candy cane. You could also do this as a wreath!


Step 2: Spread on the cream cheese, sugar, and vanilla extract mixed together.


Step 3:  Layer the strawberry pie filling on top.


Step 4: Fold the end of the crescent dough toward the inside of the candy cane.


Step 5: Bake at 375 degrees Fahrenheit for 15-20 minutes. My oven is fairly new so 15 minutes made it golden and bubbly.


Step 6: Make your icing and be careful to spread it only on the pastry. The icing may drip a little but it dries quickly.


It’s that simple! This would be great for breakfast, brunch, or dessert. I’ve seen other recipes that use cherry pie filling but I’m a strawberry girl through and through. If you get a chance to make this please let me know what you think! I’m not a fan of cooking meals (thank God for my husband!) but baking for people gives me such joy. Please share any of your favorite Christmas recipes with me in the comments or on the You, Me, and Tennessee Facebook page.

Until next time,



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