2 cans (8 oz. each) refrigerated crescent dinner rolls
1 cup cherry pie filling
3/4 cup powdered sugar
1 tsp. water
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Let's Make It
Heat oven to 350°F.
Mix cream cheese, granulated sugar, flour, egg and 1 tsp. almond extract in medium bowl until blended. Add 1/4 cup nuts; mix well.
Cover baking sheet with parchment. Unroll crescent dough into 16 triangles. Place 1 triangle sideways at bottom of prepared baking sheet. Place second triangle above first triangle, overlapping long edges by 1/2 inch. Repeat with remaining dough triangles to form candy cane, reversing points of triangles as necessary to make curved candy cane shape at top as shown in photo.
Spread cream cheese mixture onto center of dough to within 1/2 inch of edges; top with pie filling. Starting at bottom of candy cane, fold points of dough triangles over filling, pressing points into dough on opposite side to seal.
Bake 20 to 25 min. or until golden brown. Cool completely.
Mix powdered sugar, water and remaining almond extract until blended; drizzle over Danish. Sprinkle with remaining nuts.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.