- 3 (8 ounce) Packages Refrigerated Crescent Roll Dough
- 21 Ounce Can Cherry Pie Filling
- 8 oz. Cream Cheese
- 1/4 Cup Powdered Sugar
- 1 Egg
- 1/2 tsp. Vanilla or Almond Extract
Preheat oven to 350 degrees.
Unroll crescent dough and arrange 1 1/4 packages of the crescent dough into a candy cane for each danish cake.
Lightly flour and roll out the seams.
Combine the cream cheese, powdered sugar, egg and vanilla and spread over dough. Top with pie filling.
Cut the remaining dough into 1 1/2” strips. Arrange over filling evenly in a diagonal stripe pattern. Press ends to seal outer edges. Bake 25-30 minutes or until golden brown. Cool slightly.
Sprinkle with powdered sugar.
Preheat oven to 350 degrees.
Unroll crescent dough and arrange 1 1/4 packages of the crescent dough into a candy cane for each danish cake.
Lightly flour and roll out the seams.
Combine the cream cheese, powdered sugar, egg and vanilla and spread over dough. Top with pie filling.
Cut the remaining dough into 1 1/2” strips. Arrange over filling evenly in a diagonal stripe pattern. Press ends to seal outer edges. Bake 25-30 minutes or until golden brown. Cool slightly.
Sprinkle with powdered sugar.
