Minutes Prep time: 30
Minutes Total time: 90
Servings: 10
Difficulty: Intermediate
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 egg, beaten, divided
1 pkg (17.3 oz each) frozen puff pastry sheets, thawed
1 can (21 oz each) Duncan Hines® Comstock® Original Country Cherry Pie Filling & Topping
ICING:
1/2 cup confectioners' sugar
2 tablespoons heavy (whipping) cream or milk
1/2 teaspoon vanilla extract
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 26 mg | 3% |
| Carbohydrate | 46 g | 15% |
| Cholesterol | 33 mg | 11% |
| Total Fat | 22 g | 34% |
| Iron | 1 mg | 7% |
| Calories | 397 kcal | 20% |
| Sodium | 160 mg | 7% |
| Protein | 5 g | 9% |
| Saturated Fat | 7 g | 36% |
| Sugars | 10 g | 1% |
| Vitamin C | 2 mg | 4% |
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.
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.
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.
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.
Icing: Whisk together icing ingredients in a small bowl. Drizzle icing over cooled candy cane. Slice and serve.
Candy Cane Danish Braid
