Strawberry-Rose Candy Cane Pastry

This strawberry-rose candy cane pastry is kinda meal-agnostic, in the sense that I feel like it could be serve at a Christmas brunch, as a sweet appetizer at a party, or even as dessert with some ice cream! I used creme fraiche and a strawberry-rose jam but i think mascarpone, whipped cream cheese, would also work great, paired with your favorite fruity red jam.

i used:

to make:

  • pull apart crescent rolls dough into triangles, stack them in a line on top of each other so that they overlap
  • layer on your spread
  • fold over the triangles, pulling the triangle ends over and around so you have a flat edge on both sides
  • gently maneuver the top half of the dough into a candy cane shape
  • bake at 375 for 16-20 minutes until tops are golden brown
  • dust with powdered sugar