Puff Pastry Cream Cheese & Fruit Danish Foto Visualista
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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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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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.
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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.
Raspberry Cream Cheese Candy Cane Crescent Danish Crescent roll
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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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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Step two. Place a large sheet of parchment paper down on a work surface. Place puff pastry on parchment and unfold sheets so they are touching end to end and form a roughly 9-1/2x18-inch rectangle. Spread cream cheese mixture down the center leaving 3 inches on each side. Spoon cherry pie filling over cream cheese.
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Preheat oven to 375°F. Line 2 cookie sheets with parchment and set aside. In a medium mixing bowl, mix together cream cheese, sugar and vanilla (or vanilla and almond extract). On one cookie sheet, align four crescent triangles in a straight line along the wide ends, slightly overlapping the corners.
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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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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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Step 7: Repeat the entire process with the second puff pastry sheet for two candy cane pastries, if serving a large crowd. Step 8: Brush the assembled cheese danish with egg wash and bake for 25-28 in a preheated 400-degree oven. Once golden brown, remove it from the oven and drizzle with a powdered sugar glaze made with milk and powdered sugar.
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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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These are probably the most difficult variety to make. First, cut the sheet of puff pastry dough into squares. Cut the square into four triangles starting from the corners, but leave the center of the square intact. Fill the center of the square with Nutella. Fold every other corner of the triangles toward the center. Bake at 350°F for 15 minutes.
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about 2-3 cups fresh or frozen raspberries (will depend on the size of the puff pastry and then how large you cut the candy cane shape) pure maple syrup powdered sugar. Instructions. Preheat the oven to 400 degrees. Lay out the pastry dough on a piece of parchment paper and eyeball the shape of a candy cane.
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Preheat oven to 350 degrees. 3. Cover baking sheet with parchment. 4. For Phyllo dough, slightly roll dough and cut triangles on one side of long end of dough. Slightly bend one end to make curved candy cane shape. OR. 5. For crescent dough, unroll crescent dough into 16 triangles.
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Pre-heat oven to 375F/190C. Line a baking sheet with parchment paper. In a medium bowl beat together the ricotta cheese and the powdered sugar.
