Okay, full confession: I once tried to unwrap a candy cane with mittens on and nearly took out my own holiday table. That chaotic moment inspired this **Candy Cane Danish** — all the peppermint joy of those striped sticks folded into buttery, flaky pastry so you can enjoy the flavor without the wrestling match. I laugh about that now, but I also love how the kitchen suddenly smells like a peppermint candy shop when this bakes. The filling gets pillowy and tangy, the pastry crisps to a shiny golden brown, and a scatter of crushed candy cane on top gives the perfect crunchy, minty finish. Trust me, this recipe makes the season feel extra sparkly.
Quick Facts
- Yield: Serves 8
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
Why This Recipe is Awesome
This danish hits the sweet spot: flaky, buttery layers from store-bought puff pastry, tangy-sweet cream cheese filling, and a pop of peppermint that wakes up your taste buds. It tastes fancy but comes together fast — so easy even your oven can’t mess it up. Expect warm, melty filling, crackly edges, and that satisfying crunch from crushed candy canes. It looks festive and smells like holiday magic. What’s not to love?
Ingredients
For the Main Dish:
- 2 sheets frozen puff pastry (thawed; about 17 oz total)
- 8 oz cream cheese, room temperature
- 1/3 cup powdered sugar (for filling)
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract (optional — adjust to taste)
- 1 large egg
- 1 tbsp milk (for egg wash)
- 1/2 cup crushed candy canes (about 3–4 standard sticks)
- 1 tbsp unsalted butter, melted (optional — for brushing)
For the Icing / Garnish:
- 1 cup powdered sugar
- 1–2 tbsp milk or heavy cream
- 1/4 tsp peppermint extract
- Extra crushed candy cane for topping
How I Make It
Step 1:
I preheat the oven to 400°F and line a baking sheet with parchment. Thaw the puff pastry according to package directions until pliable but still cold — the chill helps it puff. While the oven warms, I beat 8 oz cream cheese with 1/3 cup powdered sugar, 1/2 tsp vanilla, and a tiny hit of peppermint extract until silky. The mixture should smell mildly sweet and minty — don’t go crazy with peppermint or it will shout.
Step 2:
On a lightly floured surface, I roll each pastry sheet into a 10×12-inch rectangle. Then I cut the sheets into 4 rectangles each, so I get 8 danishes. Spoon about 2 tbsp of the cream cheese filling into the center of each rectangle, leaving a 1/2-inch border. Brush the border with a little egg wash (whisk 1 egg + 1 tbsp milk) so the edges seal and take on a gorgeous color. If you want a richer finish, lightly brush the pastry with 1 tbsp melted butter before baking.
Step 3:
Fold the corners or fold two opposite sides over to create a simple envelope or pinwheel shape — whichever you prefer. Press gently to seal. Sprinkle a small pinch of crushed candy cane over each filling; you’ll hear a tiny crunch as the bits fall — that’s my favorite sound. Slide the tray into the oven and bake at 400°F for 15–18 minutes, until the pastry puffs and the edges turn a deep golden brown.
Step 4:
Watch for color and puffiness as your doneness cues. When the danishes rise and the filling looks set with slightly golden edges, they’re done. Remove the pan and let the pastries cool for 5 minutes (the filling continues to set and you don’t want molten cream cheese everywhere). The kitchen will smell like toasted butter and peppermint — irresistible.
Step 5:
Make a quick icing by whisking 1 cup powdered sugar with 1–2 tbsp milk and 1/4 tsp peppermint extract until smooth. Drizzle over the warm danishes and immediately sprinkle with extra crushed candy cane for color and crunch. Serve warm for the best contrast of flaky pastry, creamy filling, and crunchy mint shards.
Pro Tips
- Keep the pastry cold until the last second. Warm pastry spreads instead of puffing.
- Use room-temperature cream cheese for a smooth filling; cold cream cheese makes lumps and wastes time. Beat until silky but don’t overmix.
- If candy canes clump when crushed, pulse in a food processor in short bursts or put them in a zip-top bag and bash with a rolling pin.
- Rotate the baking sheet halfway through baking for even browning, especially if your oven runs hot on one side.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap cream cheese for ricotta (drain excess liquid) for a lighter, slightly grainy filling — flavor stays mellow and sweet.
- Use dairy-free cream cheese and vegan puff pastry to make this dairy-free. Texture stays flaky, but expect a slightly different melt in the filling.
- For gluten-free: look for a high-quality gluten-free puff pastry or try making small tart shells from gluten-free pie dough. Puff won’t puff as high, but flavor works well.
Variations & Tips
- Add 2 tbsp mini chocolate chips to the filling for a peppermint-chocolate combo (my go-to for chocoholics).
- Stir 1 tbsp finely chopped orange zest into the cream cheese for a festive citrus note.
- Make mini versions using a muffin tin for portable, kid-friendly bites.
- Swap crushed candy canes for crushed peppermint Oreos for a sweeter, less sharp crunch.
- Brush a thin layer of apricot jam under the filling for glossy, fruit-forward goodness.
- For a spiced twist, add 1/8 tsp ground cinnamon to the filling — unexpected and cozy.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the danishes on the baking sheet, cover tightly with plastic, and refrigerate up to 6 hours. Bake straight from cold (add a minute or two to baking time). Fully baked danishes keep well at room temp for a day, or refrigerate up to 3 days; reheat in a 325°F oven for 6–8 minutes to refresh the crisp.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking to keep everything evenly golden. Don’t crowd the oven — air circulation matters for puff pastry.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for deep golden-brown edges, puffed layers, and a filling that looks set rather than runny. The pastry should feel crisp to the touch and sound slightly hollow when tapped.
- What if I don’t have ingredient X?
- Short on peppermint extract? Use vanilla and add an extra 1–2 tbsp of crushed candy cane into the filling for mint flavor. No powdered sugar for the icing? Use a light dusting of confectioners’ sugar instead or skip the glaze and sprinkle a little coarse sugar for sparkle.
How I Like to Serve It
I serve these warm with a mug of hot chocolate or a peppermint latte when I want an extra festive moment. They also pair beautifully with strong black coffee for breakfast or a cheeky afternoon treat by the tree. Bring them to a holiday brunch or tuck them into packed lunches — they feel special but don’t require a pastry chef’s skill.
Notes
- Store leftovers in an airtight container at room temperature for up to 24 hours, or refrigerate up to 3 days. Reheat in the oven at 325°F for 6–8 minutes to restore crispness.
- If you add any meat to a variation (not typical here), remember safe cooking temps: cook poultry to 165°F.
Final Thoughts
Closing: Go ahead — make a batch, inhale that peppermint-butter aroma, and share the flaky joy. Now go impress someone — or just yourself — with your homemade masterpiece!