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Puff Pastry Candy Cane Recipe

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This puff pastry candy cane is layered with a delicious ricotta cheese and raspberry filling, shaped like a candy cane and would be a festive addition to a Christmas breakfast! It’s simple to make and the perfect sweet treat. 

 

For a simple Christmas breakfast treat, this puff pastry candy cane is not only festive but flavorful and delicious! Creamy, sweetened ricotta cheese pairs perfectly with raspberries for a pastry filling that is the best combination of tart and sweet.

I am no stranger to using puff pastry during the holidays! I love serving these savory puff pastry Christmas tree appetizers to guests before dinner and these puff pastry Christmas trees sprinkled with cinnamon sugar are an adorable addition to any festive spread! 

This candy cane danish though is both elegant to look at and so fun to make! Finish it with a glaze or dusting of powdered sugar to elevate it’s Christmas morning brunch status. Either way, your family won’t be able to resist it! 

Why You’ll Love This Recipe

  • Easy to make: While this candy cane danish looks impressive, it is super simple to make for a fun Christmas breakfast treat!
  • Simple ingredients: A mix of fresh ingredients and pantry ingredients, makes this recipe simple to whip up anytime during the holiday season.
  • Festive: With the red and white filling and Christmas candy cane shape, this treat is perfect for the holidays!
  • Breakfast or dessert: Serve this on Christmas morning or enjoy as a sweet treat with a cup of coffee for dessert. 

Candy Cane Puff Pastry Ingredients

  • Puff pastry: One round or sheet of puff pastry, thawed but still cold.
  • Ricotta cheese and powdered sugar: Bring the ricotta cheese to room temperature before blending with the powdered sugar.
  • Raspberries: You will need raspberry jam and fresh or frozen then thawed raspberries.
  • Optional extras: Powdered sugar or glaze.
Ingredients for the recipe.

How to Make Puff Pastry Candy Cane

To start, in a medium bowl using an electric mixer beat the ricotta cheese and powdered sugar until light and fluffy. In a medium bowl, mix together the raspberries and jam. 

Mixing the ricotta filling and raspberry filling in bowls.

Unroll the puff pastry and lightly roll out then cut into triangles. Arrange triangles on a prepared large baking sheet slightly overlapping. Press edges to keep in place. 

Cut the puff pastry into triangles and place on a baking sheet.

Spread the ricotta mixture down the row, then top with the raspberry filling.

Spreading the ricotta and raspberry filling on the puff pastry.

Start closing the triangles one at a time, starting at the top. Gently form into a candy cane. 

Closing the triangles and forming into a candy cane.

Lightly brush with milk and bake until golden brown and baked through. 

The baked candy cane.

Cool a few minutes on the baking sheet, then move the puff pastry to a wire rack to cool completely. Drizzle with glaze or dust with powdered sugar before cutting and serving if desired.

Candy cane on the board with two slices cut.

Substitutions and Variations

  • Cream cheese: Instead of ricotta cheese, try a sweet cream cheese filling for a similar cheese taste in the candy cane danish.
  • Pie filling: Instead of fresh raspberries and preserves, try using pie filling. Cherry pie filling or any other that you love! 
  • Crescent dough: While I always use puff pastry, you can use crescent rolls for an even quicker option. You will need two 8 oz. tubes of crescent rolls. 
  • Glaze: Instead of dusting with powdered sugar, add a glaze. Try this maple syrup glaze from cinnamon scones, vanilla icing from raspberry bundt cake or this chocolate glaze for something decadent! 
  • Braided: Instead of cutting into triangles, you can roll out puff pastry, spread filling down the middle, cut slits on each side and braid the pastry like I do in chocolate pastry braid. Bend the top portion into the shape of a candy cane.
  • Garnish: Garnish your candy cane strudel with chopped pecans and fresh raspberries before serving. 

Expert Tips 

  • Cover with foil: If your puff pastry starts to brown, cover it with foil so the layers can continue to bake. 
  • Add a glaze or powdered sugar: You can choose to add a glaze right away if you like it to melt into the danish or you can wait until it is cooled completely before adding the glaze and powdered sugar.
  • Rimless pan: If you have a baking sheet without a rim that is preferred as you can just slide the cooked candy cane off the pan without worrying about it breaking.
  • Line the pan: Use parchment paper or line pan with a Silpat mat so your candy cane danish does not stick to the pan. 
  • Tuck the triangles: As you are folding the puff pastry over the filling, gently tuck the ends along the length of the pastry to prevent the filling from leaking out while baking.
  • Golden brown crust: Brush with milk, melted butter or an egg wash before baking for a golden brown pastry crust. 
The cane on a white dish and a slice on a white plate.

Recipe FAQs

Can I make the dessert in other shapes?

Sure! While I have made this candy-cane shaped for Christmas time, you could make it into a heart for Valentine’s Day, a snowman in the winter or any other shape like a clover or sun! Change the filling to match the shape. 

Can I make different flavors of this festive candy cane puff pastry?

Yes! To stick with the festive candy cane danish theme, cherries or strawberries would be a great option! You could even try cranberry jam if you love a more tart fruit. 

Can I make this ahead of time?

While this is best fresh, you can make it ahead. Assemble, bake and then cool completely. Place on a serving platter, cover with plastic wrap and store in the refrigerator until ready to serve. 

How to store leftovers?

Store leftovers of the candy cane puff pastry in an airtight container in the refrigerator for up to 5 days. 

More Delicious Breakfast Recipes

A slice on a white plate.

If you are looking for something quick and easy or even last minute, I hope you try this Puff Pastry Candy Cane, be sure to let me know what you think. Enjoy!

  • 1 round puff pastry
  • 1 cup ricotta cheese (room temperature)
  • 3-4 tablespoons powdered sugar
  • 3 tablespoons raspberry or strawberry jam
  • ¾ cup raspberries (fresh or frozen thawed)

EXTRAS

  • 2-3 tablespoons powdered sugar

VANILLA GLAZE

  • 1 cup powdered sugar
  • 1-2 tablespoons cream or milk
  • ½ teaspoon vanilla extract

Prevent your screen from going dark

  • 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.

  • In medium bowl mix together the raspberries and jam.

  • Unroll the puff pastry and lightly roll out with a rolling pin. Cut into 16 triangles.

  • Arrange the triangles on the prepared baking sheet slightly overlapping to form a 19inch / 46cm row (see photos). Press down on the edges to keep it in place.

  • Spread the ricotta mixture down the row, then top with the raspberry filling. Start closing the triangles one at a time, starting at the top, gently press down to seal the edges. 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!

If you prefer you could use strawberries instead of raspberries or even cherry pie filling. 
If you find that the raspberries are very sour you could stir in a little sugar. 
Store leftovers of the candy cane puff pastry in an airtight container in the refrigerator for up to 5 days. 

Calories: 161kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 30mg | Potassium: 59mg | Fiber: 1g | Sugar: 24g | Vitamin A: 145IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 0.2mg

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