Ingredients
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1 (8 oz) pkg cream cheese, softened and divided
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1 cup confectioners' sugar, divided
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2 tsp vanilla extract, divided
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1 (17.65 oz) pkg Taste of Inspirations® Puff Pastry Dough Sheets, thawed
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1/2 (21 oz) can cherry pie filling
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1 large egg
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2 tbsp unsalted butter, melted
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2 tbsp whole milk
Steps
1
Preheat oven to 375°F. Using a handheld or stand mixer, beat together 6 oz cream cheese, ¼ cup confectioners’ sugar, and 1 tsp vanilla until smooth, about 2–3 min.
2
On a piece of parchment that has been lightly floured, unfold the pastry dough sheets and place together to form a 9x18-inch rectangle. Using a pizza cutter or knife, make 3-inch-long cuts that are ½ inch apart on both long sides of rectangle.
3
Down the middle of rectangle, spread the cream cheese layer. Using a spoon, make a well in cream cheese mixture and add cherry pie filling to it. In a small bowl, beat the egg and 1 tbsp water.
4
Using a pastry brush, brush egg wash onto the first 4 strips (both sides) at the bottom of the candy cane. Fold over the strips to keep the filling from oozing out. For the remaining strips, fold one side of the strip at a downward angle, then fold its counterpart also at a downward angle. Repeat until you get to the last 4 strips and fold them over again so filling stays intact. Transfer candy cane on parchment to a large baking sheet. Brush top with remaining egg wash. Bake 30–35 min., until puffed and browned. Cool.
5
To a small bowl, add remaining 2 oz cream cheese, remaining ¾ cup confectioners’ sugar, remaining 1 tsp vanilla, melted butter, milk, and a pinch of salt. Whisk until smooth. Drizzle glaze over Danish. Cut into wedges to serve.
