Raspberry Cream Cheese Candy Cane Danish
This Raspberry Cream Cheese Candy Cane Danish is a festive holiday pastry made with flaky crescent dough, a sweet cream cheese filling, raspberry preserves, and fresh raspberries. Fold the dough over the filling to create a striped candy-cane shape, then bake until golden and finish with a simple vanilla glaze.
It makes a beautiful centerpiece for Christmas breakfast, brunch, or a holiday dessert table—and it’s easy to pull apart and share.
Prep Time: 25 minutes
Bake Time: 18–22 minutes
Total Time: Approximately 50 minutes
Servings: 8–10
Why You’ll Love This Recipe
- Festive candy-cane shape for the holidays
- Flaky crescent dough with a creamy filling
- Raspberry preserves and fresh berries in every bite
- Simple powdered sugar glaze
- Easy to assemble with refrigerated dough
- A lovely centerpiece for breakfast or brunch
- Easy to pull apart and serve
Ingredients
Danish
- 1 can refrigerated crescent roll dough
- 8 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- ½ cup raspberry preserves
- ½ cup fresh raspberries
- 2 tablespoons melted butter
Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
How to Make Raspberry Cream Cheese Candy Cane Danish
Step 1: Prepare the Oven and Pan
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Step 2: Make the Cream Cheese Filling
In a bowl, mix the softened cream cheese and granulated sugar until smooth and creamy. Set aside.
Step 3: Shape the Dough
Unroll the crescent dough and separate it into triangles. Arrange the triangles in a long, curved candy-cane shape on the baking sheet, overlapping the wide ends along the center. The points should face outward on both sides.
Press the overlapping dough together gently to make a base for the filling.
Step 4: Add the Filling
Spread the cream cheese mixture down the center of the dough, following the candy-cane curve. Spoon the raspberry preserves over the cream cheese, then scatter the fresh raspberries along the top.
Keep the filling in a narrow strip and leave the dough points clear so they can fold over it.
Step 5: Fold the Dough
Fold the dough points over the filling, alternating from one side to the other to create a braided, striped look. Tuck the ends under gently to help keep the filling in place.
Step 6: Brush with Butter
Brush the top of the dough lightly with melted butter. This helps the Danish bake to a golden finish.
Step 7: Bake
Bake for 18–22 minutes, until the dough is puffed and golden brown. If the edges brown too quickly, loosely cover the pastry with foil for the final few minutes.
Step 8: Cool Slightly
Let the Danish cool on the baking sheet for about 10–15 minutes before adding the glaze. This helps the glaze stay on top instead of melting into the warm pastry.
Step 9: Make the Glaze
Whisk together the powdered sugar, 1 tablespoon milk, and vanilla extract. Add more milk a little at a time until the glaze is smooth and easy to drizzle.
Step 10: Glaze and Serve
Drizzle the glaze over the Danish. Add a few fresh raspberries around the serving platter if desired, then serve warm or at room temperature.
Tips for the Best Danish
- Use softened cream cheese so the filling spreads smoothly.
- Keep the filling centered and avoid overfilling; excess filling can leak during baking.
- Use fresh, dry raspberries. If the berries are wet, gently pat them dry before adding them.
- Fold the dough points snugly over the filling while leaving a little space for the pastry to puff.
- Let the Danish cool before glazing for a neat finish.
- If the candy-cane curve is difficult to make on the baking sheet, shape the dough into a straight braid and curve it gently after baking while it’s still warm.
Easy Variations
Use Strawberry Preserves
Swap the raspberry preserves and fresh raspberries for strawberry preserves and sliced strawberries.
Add Lemon
Mix ½ teaspoon lemon zest into the cream cheese filling for a bright, tangy flavor.
Add Almond Flavor
Replace the vanilla in the glaze with a small amount of almond extract for a subtle almond finish.
Use Frozen Raspberries
Frozen raspberries can work, but thaw and drain them thoroughly first. Extra moisture may make the pastry soggy.
Make-Ahead Tips
Prepare the cream cheese filling a day ahead and refrigerate it in a covered container. Assemble and bake the Danish shortly before serving for the best texture.
You can also measure the preserves and wash the raspberries ahead of time. Keep the berries refrigerated and dry them before assembling.
Storage and Reheating
Store leftover Danish in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a low oven or microwave until just warm.
The pastry is best enjoyed fresh, since the filling and berries soften the dough as it sits.
Frequently Asked Questions
Can I use crescent dough sheets?
Yes. Use one sheet and cut it into strips along both sides of the filling. Fold the strips across the center to create a braided pattern, then curve the pastry into a candy cane.
Can I use raspberry pie filling?
Yes, but use a small amount and drain away excess syrup. Thick raspberry preserves are easier to control and less likely to run out of the pastry.
How do I keep the filling from leaking?
Keep the filling in a narrow line down the center, leave the dough edges clear, and tuck the ends under. A little filling may still bubble out, so parchment paper makes cleanup easier.
Can I make the Danish without fresh raspberries?
Yes. Use raspberry preserves alone, or add another fruit such as sliced strawberries or blueberries.
Can I serve it at room temperature?
Yes. It tastes delicious warm or at room temperature. Let it cool before slicing or pulling it apart.
Final Thoughts
This Raspberry Cream Cheese Candy Cane Danish brings together flaky pastry, creamy filling, and bright raspberry flavor in a festive shape made for sharing. Serve it at a Christmas breakfast or brunch, or add it to your holiday dessert table for a simple, colorful treat.
