Very Cherry Candy Cane Treat

Our recipe for Very Cherry Candy Cane Treat will add a festive touch to your holiday table. This candy cane treat looks impressive but we use refrigerated crescent rolls and cherry pie filling to make this recipe easy. It's fun to make and fun to eat and a great recipe to let the kids help with.

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Prep time15 min
Cooking time30 min
PortionsPortions 16
DifficultyMedium

Ingredients

Cherry Danish

1 8-ounce tube refrigerated crescent rolls
4 ounces vegan cream cheese alternative, room temperature
2 tablespoons granulated sugar
1 teaspoon vanilla extract
pinch kosher salt
3/4 cup cherry pie filling
3 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, melted

Plant Butter Icing

1 cup confectioners' sugar, sifted
1 tablespoon Country Crock® Plant Butter Sticks with Avocado Oil, melted
1 tablespoon dairy-free milk, such as oat or almond
splash vanilla extract

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 350°F and line a large baking sheet with parchment paper.
Carefully unroll the crescent rolls. Cut each roll in half lengthwise to create 16 total triangles. Arrange the crescent rolls with the point pointing toward the edge of the baking sheet, and the wide edge of each triangle overlapping slightly, curving the last 1/3 of the triangles into the shape of a candy cane. Gently press the wide edges together to seal.
Mix together the cream cheese, sugar, vanilla, and salt until smooth. Spread this filling over the inside wide edge of the triangles with this filling.
Spoon the cherry pie filling over top of the cream cheese.
Fold over the tips of the triangles to form the stripes of the candy cane, pressing the tip down to seal.
Brush the dough with melted Country Crock Plant Butter, and bake for 25-30 minutes until the dough is golden brown.
While it bakes, whisk together the powdered sugar, melted Plant Butter, plant milk, and vanilla extract until smooth. This should be thick enough to spread, but thin enough that it spreads easily. Add a splash more plant milk if you need.
While the danish is still warm, spread the icing over just the golden-brown dough to create white stripes. Serve warm or let cool before serving.

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