December 2, 2025
Candy Cane Pastry (Festive, Easy, and Trader Joe’s-Friendly!)
There’s something about an easy, warm pastry in December that feels like pure magic. This candy cane pastry is the definition of holiday-morning cozy: flaky crescent dough wrapped around whipped cream cheese and sweet raspberry jam, baked until golden, and dusted with powdered sugar. It’s cute, festive, and comes together in under 20 minutes — the perfect treat for breakfast, dessert, or a holiday brunch board.
Even better? Everything you need can be grabbed in one quick Trader Joe’s run. Minimal effort, maximum holiday cheer.
Why You’ll Love This Candy Cane Pastry
-
It looks fancy but takes almost no effort. Truly the definition of low-lift, high-impact holiday baking.
-
Kid-approved and crowd-pleasing. It’s sweet, festive, and shaped like a candy cane — what’s not to love?
-
Perfect for any holiday moment. Breakfast, brunch, dessert, snack… this pastry fits everywhere in December.
-
Customizable and make-ahead friendly. Use store-bought jam or level it up with homemade raspberry chia jam.
-
Trader Joe’s ingredients for the win. One quick trip and you’re ready to bake like a holiday hero
Ingredients
-
1 package crescent roll dough
-
~5 tablespoons whipped cream cheese – can be dairy-free or lactose free
-
Splash of vanilla extract
-
~5 tablespoons raspberry jam (homemade or store-bought — recipe below!)
-
Powdered sugar, for dusting – use monkfruit for sugar-free
-
Optional festive garnishes: fresh rosemary + pomegranate seeds
Instructions
-
Preheat your oven to 350°F. Prepare a baking sheet with parchment paper.
-
Layer the crescent rolls on top of each other to create one large sheet of dough in a candy cane shape, watch the video for a perfect demonstration.
-
Whip the cream cheese with vanilla extract then place on the inner sides of the pastry dough.
-
Add raspberry jam on top and gently spread it out over the cream cheese.
-
Fold the long edges of the dough inward, then fold the ends to seal.
-
Shape the pastry into a candy cane on a parchment-lined baking sheet.
-
Bake for 12–15 minutes or until golden and cooked through.
-
Once slightly cooled, dust with powdered sugar.
-
Serve with rosemary sprigs and pomegranate seeds for a festive touch.
Homemade Raspberry Chia Seed Jam
(Perfect for this pastry — and so easy!)
Ingredients
-
12 oz raspberries (fresh or frozen)
-
2 tbsp chia seeds
-
1 tbsp maple syrup
Instructions
-
In a small saucepan, heat the raspberries, chia seeds, and maple syrup over medium.
-
If the mixture becomes too thick, add a splash of water.
-
Let it simmer for 15–20 minutes, allowing the chia seeds to thicken the jam.
-
Mash to your preferred texture.
-
Let cool and store in the fridge for up to 2 weeks.
This homemade jam makes the pastry extra special — and you’ll want to spread it on everything all season long. Tag me on Instagram @whatrobineats when you make this, I love seeing your creations. Enjoy!
Candy Cane Pastry (Festive, Easy, and Trader Joe’s-Friendly!)
Ingredients
- 1 package crescent roll dough
- 5 tbsp whipped cream cheese
- splash of vanilla extract
- 5 tbsp raspberry jam (homemade or store-bought — recipe below!)
- Powdered sugar, for dusting
- Optional festive garnishes: fresh rosemary + pomegranate seeds
Homemade Raspberry Chia Seed Jam
- 12 oz raspberries (fresh or frozen)
- 2 tbsp chia seeds
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 350°F.Layer the crescent rolls on top of each other to create one large sheet of dough.Spread the whipped cream cheese over the center, then drizzle with vanilla extract.Add raspberry jam on top and gently spread it out.
- Fold the long edges of the dough inward, then fold the ends to seal.Shape the pastry into a candy cane on a parchment-lined baking sheet.Bake for 12–15 minutes or until golden and cooked through.
- Once slightly cooled, dust with powdered sugar.Serve with rosemary sprigs and pomegranate seeds for a festive touch.
For the chia seed jam
- In a small saucepan, heat the raspberries, chia seeds, and maple syrup over medium.If the mixture becomes too thick, add a splash of water.Let it simmer for 15–20 minutes, allowing the chia seeds to thicken the jam.Mash to your preferred texture.Let cool and store in the fridge for up to 2 weeks.
