Candy Cane Pastry (Festive, Easy, and Trader Joe’s-Friendly!)
A festive, crescent-roll pastry shaped like a candy cane and filled with whipped cream cheese and raspberry jam. It’s quick, cozy, and beautiful enough for any holiday brunch table. Top with powdered sugar and serve with rosemary and pomegranates for the ultimate Christmas-morning vibe.
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.
Tried this recipe?Let us know how it was!