Okay, so I saw this recipe for a “Candy Cane Crescent Roll Breakfast Pastry” and thought, “Hey, that looks festive and fun!” I’m no professional baker, but I do enjoy making things in the kitchen, especially when they involve minimal effort and maximum deliciousness. So I decided to give it a try and document the whole process.
Getting Started
First, I grabbed the ingredients. You’ll need:
- Refrigerated crescent roll dough (I just got the regular kind)
- Cream cheese (I used the block kind, not the whipped stuff)
- Sugar
- Vanilla extract
- Red food coloring (gel is best, but I only had liquid)
- Powdered sugar (for the glaze)
- Milk (or water, but milk makes it richer)
Making the Filling
I softened the cream cheese in a bowl. It’s way easier to work with when it’s not rock solid. Then, I dumped in some sugar and a splash of vanilla. I mixed it all up with a fork until it was pretty smooth.
Next, I divided the cream cheese mixture into two bowls. In one bowl, I squeezed in a few drops of red food coloring. I stirred and stirred, adding a little more coloring until I got a nice, vibrant red. It was a bit more pink than I expected with the liquid food color, but I made do.
Assembling the Candy Cane
I unrolled the crescent roll dough on a baking sheet. You are suppost to keep the dough into the four rectangles, and not break them down to the eigh triangles. Then I spread a layer of the plain cream cheese mixture onto two of the rectangles. I layered the other two on top of them to make them double decker.
Now for the fun part! I spooned the red cream cheese mixture in stripes, then to make the stripes, I used the un-used two rectangles to cut into thin strips. I laid the strips ontop of the large two rectangles in a diagonal to look like a candy cane, alternating with the white cream cheese. It wasn’t perfect, but it definitely had that candy cane vibe.
Baking and Glazing
I popped the whole thing into the oven, which I had preheated. The recipe I found said 375°F (190°C), so I went with that. I baked it for about 12-15 minutes, until it was golden brown and looked cooked through.
While it was baking, I whisked together some powdered sugar and a little milk to make a simple glaze. Once the pastry was out of the oven and slightly cooled, I drizzled the glaze all over it. That added a nice touch of sweetness and made it look even prettier.
The Final Result
Honestly, it turned out pretty good! It wasn’t exactly like the picture in the recipe, but it was close enough. More importantly, it tasted delicious! The cream cheese filling was sweet and tangy, and the crescent roll dough was flaky and buttery. My family really liked it, and it was a fun and festive breakfast treat. I’d definitely make it again, maybe experimenting with different fillings or colors next time. I might add some crushed candy canes into the cream cheese next time.
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