Candy Cane Danish

My sister made this candy cane danish and sent pics, but no recipe...so I googled and found what looks exactly like hers at pillsbury.com. This looks so pretty and festive, quite impressive (especially from my not-quite-susie-homemaker sister!) and I had to share. What a fun idea! Way to go Sissy!

Ingredients:

• 1 can (8 oz) refrigerated crescent dinner rolls
• 4 oz cream cheese, softened
• 2 Tablespoons plus 1 teaspoon granulated sugar
• 2 Tablespoons raspberry preserves
• 1 Tablespoon butter, melted

glaze:

• 1/4 cup powdered sugar
• 1/2 to 1 teaspoon milk

Directions:

1. Heat oven to 375'. Line large cookie sheet with parchment paper; spray generously with cooking spray. Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise. On cookie sheet, place crescent triangles lengthwise in long row, point in the same direction, with edges overlapping slightly on the cookie sheet. Press overlapping edges together to help seal, but leave triangle points free.

1. Beat cream cheese and 2 Tablespoons of sugar with a spoon until well blended. Spread cream cheese mixture in 2 1/2" wide strip lengthwise on widest part of dough, leaving 1/2" edge. Place the preserves on top of cream cheese layer.

1. Fold over tips of dough to enclose filling; pinch ends of the dough on the edge to attach. Gently picking up top end of dough, curve one end of strip to form the top of the cane. Brush dough with melted butter; sprinkle remaining 1 teaspoon sugar over the top.

1. Bake 16-20 minutes or until golden brown. Cool 5 minutes on the cookie sheet. Use spatula to carefully help slide the Danish from cookie sheet to a serving platter, loosening the edges first with a spatula if needed. In a small bowl, mix powdered sugar and 1/2 teaspoon of milk until well blended. If too thick to drizzle add a few drops of milk to get the right consistency. Drizzle with a fork over the top. Serve warm. 

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