Whip up a beautiful candy cane puff pastry using raspberries to serve on Christmas morning. The candy cane shape is perfect for Christmas time.
The holiday season is the perfect time to indulge in sweet treats and festive desserts. If you’re looking for a delicious and eye-catching dessert to impress your guests, look no further than Candy Cane Puff Pastry. This delightful recipe combines the flakiness of puff pastry with the sweetness of raspberries, creating a treat that is not only delicious but also visually stunning. In this blog post, we will guide you through the process of making this delectable dessert, provide answers to common questions about the recipe, and offer variations and make-ahead tips to make your baking experience even more enjoyable.
Table of Contents
Why You’ll Love This Recipe:
There are several reasons why you’ll fall in love with Candy Cane Puff Pastry. Firstly, the combination of the buttery and flaky puff pastry with the sweet and tangy raspberry filling creates a perfect balance of flavors. The vibrant red color of the raspberries adds a festive touch to your holiday table, making it a visually appealing dessert. Additionally, this recipe is relatively easy to make, requiring only a few simple ingredients and minimal prep time. Whether you’re an experienced baker or a novice in the kitchen, you can easily recreate this impressive dessert and wow your family and friends.
Feel free to make this for holiday gatherings, Christmas breakfast or brunch, or even for something different to bring to a cookie exchange. No matter where you enjoy this favorite Christmas treat, it will become a holiday staple each year.
To make Candy Cane Puff Pastry, you will need the following ingredients:
- puff pastry
- fresh raspberries
- white sugar
- powdered sugar
How to Make Candy Cane Puff Pastry:
This whole process goes quickly around 25-30 minutes. Here are the step-by-step directions:
- Preheat your oven to 450 degrees F and line a baking sheet with parchment paper.
- Allow the puff pastry to defrost while you prepare the raspberry filling and heat oven.
- In a small saucepan, combine the raspberries and white sugar. Cook the raspberries down and use a silicone spatula to squish them.
- Once the raspberries are boiling, let them simmer for 5-8 minutes until the mixture thickens slightly.
- Allow the raspberry mixture to cool to room temperature before adding it to the sheet of puff pastry.
- Lay out the bottom piece of puff pastry on the prepared baking sheet.
- Transfer the raspberry mixture onto the puff pastry, spreading it in a thick layer, leaving a 1-inch border at the top and bottom.
- Brush the edges of the puff pastry with water (or feel free to use an egg wash, or egg whites) and place the second puff pastry sheet on top.
- Use a fork to crimp the top and bottom edges of the puff pastry together.
- Using a pizza cutter, cut the puff pastry into 14 even strips.
- Twist each strip and shape it into a candy cane.
- Place the candy canes on a large baking sheet and bake for 12-15 minutes or until golden brown.
- In a small bowl, mix the powdered sugar and milk to create a glaze. Drizzle the glaze over the candy canes.
Different Fruits: For a fun twist on the classic Candy Cane Puff Pastry, you can experiment with different fillings. Consider using other fruits like strawberries or blueberries. Cherry filling for pies would be a really yummy idea too.
Additional Fillings for Different Flavors: Adding a layer of chocolate spread before spreading the raspberry mixture can change up the flavor for those who love chocolate. Feel free to mix flavors to according to your preferences. Cherry pie filling could be mixed with the raspberry filling for a different taste.
Raspberry Cream Cheese Danish: Create a cream cheese mixture using a small amount of sugar, lemon juice and vanilla together. Then add the sweet cream cheese filling before spreading the raspberry mixture to create a raspberry-cream cheese candy cane crescent danish. Follow other directions to create the shape.
Toppings: You can also sprinkle some crushed candy canes on top of the glaze for an extra festive touch. Or fill free to add festive sprinkles, or mini chocolate chips.
Crescent Rolls: You can try this recipe by substituting the puff pastry sheets for store bought crescent roll dough. They can even be rolled into the crescent shapes, or cut them into strips to form the shape of a candy cane as with the puff pastry. Be sure to pinch seams together before cutting into strips. This can be done with fingers or by squeezing a butter knife on the seams to create one large piece of crescent dough sheet.
If you want to make this recipe ahead of time, you can prepare the raspberry filling and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to bake, simply assemble the puff pastry and continue with the remaining steps and enjoy the fun Christmas breakfast treat.
In conclusion, Candy Cane Puff Pastry is a delightful and visually stunning holiday dessert that will impress your guests. With its flaky puff pastry and sweet raspberry filling, it’s a treat that everyone will love. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and yields impressive results. So, why not add a touch of sweetness and festivity to your holiday table with this delicious Candy Cane Puff Pastry recipe? Next time you run to the grocery store this holiday season be sure the grab the ingredients for this special treat of a festive candy cane danish.
Candy Cane Puff Pastry
- 1 box puff pastry
- 1 ½ cups fresh raspberries
- 1 tablespoon white sugar
- ½ cup powdered sugar
- 2 teaspoons milk
- Preheat oven to 425 to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- Set puff pastry out to start to defrost while you make your raspberry filling.
- In a small saucepan add raspberries and white sugar.
- Let raspberries cook down, and squish with a silicone spatula.
- Once cooked down and boiling, let simmer for 5-8 minutes.
- The raspberry mixture should thicken a little.
- Allow the raspberry mixture to come to room temperature before adding to the puff pastry.
- Once the raspberries are cooled, lay out the bottom of the puff pastry on your prepared cooking sheet.
- Transfer raspberry mixture to puff pastry and spread thick layer across the pastry, leaving 1 inch at the top and bottom.
- Using water, brush the edge with water and lay the second piece of puff pastry on top of the raspberry puff pastry.
- Use a fork to crimp the top and bottom of the puff pastry.
- Using a pizza cutter make 14 even strips of your puff pastry.
- Twist each cut strip and shape into a candy cane.
- Place on your prepared baking sheet and bake for 12-15 minutes or until golden brown.
- In a small bowl mix together powdered sugar and milk, drizzle over the candy canes.
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I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…