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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.
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Gently form into a candy cane. Lightly brush with milk and bake for 15-20 minutes or until golden and baked. Let cool 5-10 minutes on the baking sheet, then move the puff pastry with the paper to a wire rack to cool completely, drizzle with the glaze or dust with powdered sugar before cutting and serving. Enjoy!
Candy Cane Crescent Roll Breakfast Pastry 3 Yummy Tummies
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Unroll crescent rolls on top of the parchment paper and align into a candy cane shape making sure to overlap the edges slightly. In a bowl, beat together cream cheese, granulated sugar and vanilla until smooth and creamy.
candycanecrescentrollbreakfastpastry8 3 Yummy Tummies
How to Make Candy Cane Puff Pastry Cherry Danish. Preheat the oven to 350 deg F. Take the puff pastry out of the freezer. Let it sit for 5-6 minutes to soften. Lay parchment paper or silicone baking mat on your kitchen counter, place 4 puff pastry dough on it. And stick the puff pastry dough by pressing the joints with your fingers.
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Reheat the pastry in a 350° (180°) oven or air fryer for 3-4 minutes or in the microwave until warm. The microwave will make it soggier than heating it in an oven or air fryer. Freezer Instructions: You can also freeze the guava cream cheese candy cane before baking it. Wrap it well in plastic wrap and a layer of foil.
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Use a fork to crimp the top and bottom of the puff pastry. Using a pizza cutter make 14 even strips of your puff pastry. Twist each cut strip and shape into a candy cane. Place on your prepared baking sheet and bake for 12-15 minutes or until golden brown. In a small bowl mix together powdered sugar and milk. Drizzle over the candy canes.
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Preheat oven to 425 to 450 degrees F. Line a baking sheet with parchment paper and set aside. Set puff pastry out to start to defrost while you make your raspberry filling. In a small saucepan add raspberries and white sugar. Let raspberries cook down, and squish with a silicone spatula.
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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.
Candy Cane Danish candy cane shaped cherry cream cheese pastry
Step-by-Step Directions. Step 1: Start by placing the parchment paper cut out on top of the crescent rolls. Step 2: Using a pizza cutter, cut out the shape of the candy cane. You can also use a sharp knife as well. Large, stainless steel blade cuts through deep dish or thick-crust pizza with ease.
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In small bowl, beat cream cheese and 2 tablespoons of the granulated sugar with spoon until well blended. Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on widest part of dough, leaving 1/2-inch edge. In small bowl, toss raspberries and preserves; place on top of cream cheese layer. 3. Fold over tips of dough to enclose filling.
This 4 Ingredient Candy Cane Puff Pastry Recipe Is Simple But Tasty
Preheat oven to 375°F. Line 2 cookie sheets with parchment and set aside. In a medium mixing bowl, mix together cream cheese, sugar and vanilla (or vanilla and almond extract). On one cookie sheet, align four crescent triangles in a straight line along the wide ends, slightly overlapping the corners.
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Cooking puff pastry in the air fryer. Preheat the air fryer to 200ºC / 400ºF / Gas mark 6. Cook a few puff pastry candy canes at a time making sure there is space for them to spread and rise. You can cook more at once if you have racks that stack up. Bake in the air fryer for 8-10 minutes until golden brown.
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Cut the brie into 1-inch thickness and place it on the base side of the triangles or candy cane. Spread the cooled cranberry sauce over the brie, and then generously top with crushed pecans. Fold the pointy side of each triangle over the toppings, ensuring to tuck in the ends of the puff pastry under the base for a secure seal.
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Bake your candy cane for 10-12 minutes or until the crust is golden brown.. After you add your glaze, use a rubber spatula to clean up any filling that may have leaked off of the pastry. Use leftover pie filling to make leftover pie milkshakes. Add the pie filling, a splash of milk, and a scoop of ice cream to a blender, and enjoy!
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about 2-3 cups fresh or frozen raspberries (will depend on the size of the puff pastry and then how large you cut the candy cane shape) pure maple syrup powdered sugar. Instructions. Preheat the oven to 400 degrees. Lay out the pastry dough on a piece of parchment paper and eyeball the shape of a candy cane.
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How to Make Cherry Cheese Danish. Preheat the oven 400F and line a baking sheet with parchment paper. Next, in a mixing bowl combine 8 oz. of cream cheese, 1/3 cup of sugar, 1 egg yolk, 1/2 teaspoon of vanilla extract, 1 teaspoon of lemon juice & a pinch of salt. Whisk with hand mixer until everything is combined.