Waking up on Christmas to the Candy Cane Danish M - theadvance_20241204_a_12-4-24_vid_11_w-or9_art_4.xml
Waking up on Christmas to the Candy Cane Danish Azure Rountree Fun, Delicious and Festive M ake Christmas morning a little more special this year with the Candy Cane Danish. It has a flaky crust filled with a creamy cheesecake filling along with cherries and then topped with a delicious glaze making it a scrumptious treat to enjoy while opening all those gifts! Candy Cane Danish 1 (17-ounce) package frozen Puff Pastry (thawed) 1 (24-ounce) container Philadelphia No Bake Cheesecake Filling 1 (21-ounce) can Cherry Pie Filling 1 large Egg (beaten) 1 cup Powdered Sugar 2 Tablespoons Milk Non-Stick Cooking Spray Preheat oven to 350 degrees. Place both sheets of puff pastry on a lightly greased cookie sheet and using fingers, seal both sheets together to make one large piece of pastry. Using a small, serrated knife, cut triangles on the right side of the pastry, making sure to leave a 3-inch border on the left side of the pastry. Once the triangles have been cut, make a curve at the top. Add large dallops of the cheesecake filling going all the way down the border on the left side, then spread the filling. Add just enough cherry pie filling over the cheesecake filling and spread. Carefully pull each triangle over the filling and tuck them under the pastry. Brush the top of the pastry with the beaten egg. Bake on the 3rd (middle) rack for 20 to 25 minutes. While the danish is baking, stir together the powdered sugar and milk, then set aside. Remove the danish from the oven and let cool slightly, then drizzle the glaze over the danish and serve. Kid Friendly Recipes from the Kitchen of Azure Rountree is available at The Advance. A portion of the proceeds from every book sold will go to benefit children with special needs. Waking up on Christmas to the Candy Cane Danish Azure Rountree Fun, Delicious and Festive M ake Christmas morning a little more special this year with the Candy Cane Danish. It has a flaky crust filled with a creamy cheesecake filling along with cherries and then topped with a delicious glaze making it a scrumptious treat to enjoy while opening all those gifts! Candy Cane Danish 1 (17-ounce) package frozen Puff Pastry (thawed) 1 (24-ounce) container Philadelphia No Bake Cheesecake Filling 1 (21-ounce) can Cherry Pie Filling 1 large Egg (beaten) 1 cup Powdered Sugar 2 Tablespoons Milk Non-Stick Cooking Spray Preheat oven to 350 degrees. Place both sheets of puff pastry on a lightly greased cookie sheet and using fingers, seal both sheets together to make one large piece of pastry. Using a small, serrated knife, cut triangles on the right side of the pastry, making sure to leave a 3-inch border on the left side of the pastry. Once the triangles have been cut, make a curve at the top. Add large dallops of the cheesecake filling going all the way down the border on the left side, then spread the filling. Add just enough cherry pie filling over the cheesecake filling and spread. Carefully pull each triangle over the filling and tuck them under the pastry. Brush the top of the pastry with the beaten egg. Bake on the 3rd (middle) rack for 20 to 25 minutes. While the danish is baking, stir together the powdered sugar and milk, then set aside. Remove the danish from the oven and let cool slightly, then drizzle the glaze over the danish and serve. Kid Friendly Recipes from the Kitchen of Azure Rountree is available at The Advance. A portion of the proceeds from every book sold will go to benefit children with special needs.
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