How to make a Candy Cane Breakfast Pastry
A festive, flaky holiday treat filled with creamy cheesecake and sweet strawberry preserves
The holidays deserve recipes that feel impressive without requiring hours in the kitchen, and this Candy Cane Pastry delivers every bit of that magic. With buttery crescent dough, a quick cheesecake filling, and bright strawberry preserves, this pastry bakes into a charming candy cane shape that’s perfect for brunch, gifting, or any holiday gathering. It looks beautiful on the table—yet it’s simple enough for even a beginner baker to pull off confidently.
Below, you’ll find everything you need to bring this festive pastry to life.
Equipment
Parchment paper
Cookie sheet
Bowl
Spoons
Ingredients
1 can crescent rolls (8 rolls)
8 tablespoons cheesecake filling* (see notes)
8 tablespoons strawberry preserves
¼ cup powdered sugar
Instructions
1. Preheat the oven.
Set your oven to 350°F.
2. Prepare the dough.
Open the crescent roll package. Carefully separate the dough triangles and lay them on a sheet of parchment paper, slightly overlapping them in a long line.
3. Add the filling.
On the thickest edge of each triangle, spoon 1 tablespoon of cheesecake filling.
Top each portion with 1 tablespoon of strawberry preserves.
4. Shape the pastry.
Fold the pointed ends of the crescent dough over the filling and gently tuck the edges under.
Once sealed, curve the top of the dough to form a candy cane shape.
5. Bake.
Bake for 12–15 minutes, or until golden brown.
6. Cool and finish.
Allow the pastry to cool for at least 5–7 minutes so the filling can set.
Dust generously with powdered sugar before serving.
Notes
Moving the pastry:
This pastry is delicate while warm. For easier transfer, lift it directly with the parchment paper onto your serving tray, then trim the parchment as close to the pastry as possible. Garnish the tray with rosemary sprigs and fresh cranberries or pomegranate seeds for a festive presentation.
If you can’t find store-bought cheesecake filling:
You can make your own quick version:
- 8 oz cream cheese
- ½ cup powdered sugar
- 1 tablespoon heavy cream
Mix on low until combined, then beat on high until light and whipped.
This homemade version works beautifully and adds a creamy, tangy richness that pairs perfectly with the strawberry preserves.
Ingredients
Equipment
Method
- Preheat the oven to 350
- Open the roll of crescent dough
- Carefully separate them and layer them in an overlapping line.
- Add cheesecake filling on the thickest side
- Add preserves to the top of the cheesecake filling
- Fold over the end pieces and tuck under the side
- Gently curve the top of it to create the candy cane shape
- Bake in a preheated oven for 12-15 min
- Allow to chill for at least 5-7 mins.
- Dust with powdered sugar and serve
Notes
If your store doesn’t carry the Philadelphia cheesecake filling, you can use 8oz cream cheese ½ cup powdered sugar, and about a tablespoon of heavy cream. Mix until combined on low, then on high until you get a nice whipped cream cheese
