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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.
This 4 Ingredient Candy Cane Puff Pastry Recipe Is Simple But Tasty
How to Make Candy Cane Puff Pastry Cherry Danish. Preheat the oven to 350 deg F. Take the puff pastry out of the freezer. Let it sit for 5-6 minutes to soften. Lay parchment paper or silicone baking mat on your kitchen counter, place 4 puff pastry dough on it. And stick the puff pastry dough by pressing the joints with your fingers.
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Cut the brie into 1-inch thickness and place it on the base side of the triangles or candy cane. Spread the cooled cranberry sauce over the brie, and then generously top with crushed pecans. Fold the pointy side of each triangle over the toppings, ensuring to tuck in the ends of the puff pastry under the base for a secure seal.
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Cooking puff pastry in the air fryer. Preheat the air fryer to 200ºC / 400ºF / Gas mark 6. Cook a few puff pastry candy canes at a time making sure there is space for them to spread and rise. You can cook more at once if you have racks that stack up. Bake in the air fryer for 8-10 minutes until golden brown.
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Step-by-Step Directions. Step 1: Start by placing the parchment paper cut out on top of the crescent rolls. Step 2: Using a pizza cutter, cut out the shape of the candy cane. You can also use a sharp knife as well. Large, stainless steel blade cuts through deep dish or thick-crust pizza with ease.
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Unroll crescent rolls on top of the parchment paper and align into a candy cane shape making sure to overlap the edges slightly. In a bowl, beat together cream cheese, granulated sugar and vanilla until smooth and creamy.
This 4 Ingredient Candy Cane Puff Pastry Recipe Is Simple But Tasty
With a pizza cutter, slice the assembled pastry into 14 even strips. Twist each cut strip and shape it into a candy cane. Arrange the shaped candy canes on the prepared baking sheet and bake for 12-15 minutes or until they turn golden brown. In a small bowl, mix together powdered sugar and milk to create a glaze.
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Gently form into a candy cane. Lightly brush with milk and bake for 15-20 minutes or until golden and baked. Let cool 5-10 minutes on the baking sheet, then move the puff pastry with the paper to a wire rack to cool completely, drizzle with the glaze or dust with powdered sugar before cutting and serving. Enjoy!
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How to Make Cherry Cheese Danish. Preheat the oven 400F and line a baking sheet with parchment paper. Next, in a mixing bowl combine 8 oz. of cream cheese, 1/3 cup of sugar, 1 egg yolk, 1/2 teaspoon of vanilla extract, 1 teaspoon of lemon juice & a pinch of salt. Whisk with hand mixer until everything is combined.
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Reheat the pastry in a 350° (180°) oven or air fryer for 3-4 minutes or in the microwave until warm. The microwave will make it soggier than heating it in an oven or air fryer. Freezer Instructions: You can also freeze the guava cream cheese candy cane before baking it. Wrap it well in plastic wrap and a layer of foil.
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Bake the candy cane crescent roll danish at 350F for 10-12 minutes, or until puffed and golden brown. Carefully remove the pan from the oven, and let the hot danish rest for 2-3 minutes. At this point you can slice and serve, or top with glaze and then serve. If using the glaze, mix together powdered sugar and milk until a smooth consistency is.
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Preheat oven to 350 degrees. On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape. In a mixing bowl, beat together cream cheese and sugar.
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Bake your candy cane for 10-12 minutes or until the crust is golden brown.. After you add your glaze, use a rubber spatula to clean up any filling that may have leaked off of the pastry. Use leftover pie filling to make leftover pie milkshakes. Add the pie filling, a splash of milk, and a scoop of ice cream to a blender, and enjoy!
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Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C). Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until.
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Preheat oven to 375°F. Line large baking sheet with cooking parchment paper or a silpat liner. In a medium bowl of an electric mixer combine cream cheese and sugar until creamy. Open crescent roll package and unroll dough on a floured surface. Pinch the crescent triangles together the seams, ten cut into four rectangles.
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In small bowl, beat cream cheese and 2 tablespoons of the granulated sugar with spoon until well blended. Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on widest part of dough, leaving 1/2-inch edge. In small bowl, toss raspberries and preserves; place on top of cream cheese layer. 3. Fold over tips of dough to enclose filling.
