June 22, 2026
URL: https://www.duncanhines.com/recipes/breakfast-brunch/candy-cane-danish-braid-9399
- Prep time 30 minutes
- Total time 90 minutes
- Servings 10
Ingredients
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4 ounces cream cheese, softened
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1/4 cup confectioners' sugar
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1/2 teaspoon vanilla extract
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1 egg, beaten, divided
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1 pkg (17.3 oz each) frozen puff pastry sheets, thawed
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1 can (21 oz each) Duncan Hines® Comstock® Original Country Cherry Pie Filling & Topping
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ICING:
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1/2 cup confectioners' sugar
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2 tablespoons heavy (whipping) cream or milk
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1/2 teaspoon vanilla extract
Nutrition Information
397 calories, 46g carbs
Directions
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Step one
Preheat oven to 400°F. Place cream cheese, 1/4 cup confectioners’ sugar, 1/2 teaspoon of vanilla and 2 tablespoons beaten egg in a medium bowl. Beat with an electric mixer on low speed until smooth.
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Step two
Place a large sheet of parchment paper down on a work surface. Place puff pastry on parchment and unfold sheets so they are touching end to end and form a roughly 9-1/2x18-inch rectangle. Spread cream cheese mixture down the center leaving 3 inches on each side. Spoon cherry pie filling over cream cheese.
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Step three
Cut 1-inch wide diagonal slits on each side of the filling about 3-inches in length. Fold strips on one side over onto filling. Brush with beaten egg. Fold strips on the other side over filling. Gently shape the top into a candy cane.
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Step four
Transfer candy cane on parchment to a large baking sheet. Brush the entire thing with beaten egg. Bake 30 to 35 minutes, until puffed and deeply browned. Cool.
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Step five
Icing: Whisk together icing ingredients in a small bowl. Drizzle icing over cooled candy cane. Slice and serve.