This easy puff pastry raspberry candy cane is a festive and delicious treat, perfect for the holidays! Flaky pastry wraps around a creamy ricotta and sweet raspberry filling, baked until golden and crisp. Drizzle with vanilla glaze or dust with powdered sugar for a beautiful finish. Great for Christmas breakfast or dessert, and easy to customize with your favorite jam!
Ingredients Needed
- 1 round puff pastry (about 320g / 11oz)
- 1 cup (250g) ricotta cheese (room temperature)
- 3-4 tbsp powdered sugar (icing sugar)
- 3 tbsp raspberry or strawberry jam
- ¾ cup (90g) raspberries (fresh or thawed frozen)
Extras:
- 2-3 tbsp powdered sugar (icing sugar)
Vanilla Glaze:
- 1 cup (120g) powdered sugar (icing sugar)
- 1-2 tbsp cream or milk
- ½ tsp vanilla extract
How To Make Puff Pastry Raspberry Candy Cane
- Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the ricotta filling: In a medium bowl, beat together the ricotta cheese and powdered sugar until smooth.
- Mix the raspberry filling: In another bowl, mix the raspberries and jam until well combined.
- Prepare the puff pastry: Unroll the puff pastry and lightly roll it out with a rolling pin. Cut into 16 triangles.
- Arrange the pastry: On the prepared baking sheet, slightly overlap the triangles in a 19-inch (46cm) row to form the base. Press down the edges to keep them in place.
- Add the filling: Spread the ricotta mixture along the row, then top with the raspberry filling.
- Shape the candy cane: Fold each triangle over the filling, starting at the top. Gently press down to seal the edges. Carefully shape the pastry into a candy cane form.
- Bake: Lightly brush with milk, then bake for 15-20 minutes or until golden brown and baked through.
- Cool & decorate: Let the pastry cool on the baking sheet for 5-10 minutes, then transfer (with parchment paper) to a wire rack to cool completely.
- Make the glaze: In a small bowl, stir together the sifted powdered sugar, cream (or milk), and vanilla extract until smooth. Adjust with more or less cream to reach your desired thickness.
- Finish & serve: Drizzle the cooled pastry with vanilla glaze or dust with powdered sugar before serving. Enjoy!
Recipe Tips
- Use cold puff pastry: Keep the pastry cold before using it. If it gets too soft, chill it in the fridge for 10 minutes to make it easier to handle.
- Seal the edges well: Press down on the pastry edges firmly to prevent the filling from leaking out while baking.
- Don’t overfill: Adding too much filling can make the pastry hard to close and may cause it to spill out during baking.
- Bake until golden brown: Check that the pastry is fully baked and crisp before removing it from the oven. Underbaking can make it soggy.
- Let it cool before glazing: If the pastry is too hot, the glaze will melt and become too thin. Wait until it’s warm before drizzling.
How To Store Leftovers?
First, let the leftover puff pastry raspberry candy cane cool to room temperature. Then, place it in an airtight container or wrap it tightly with plastic wrap. Store in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (1/8 of candy cane)
- Calories: 161
- Total Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 16mg
- Sodium: 30mg
- Potassium: 59mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 4g
Try More Puff Pastry Desserts:
Puff Pastry Raspberry Candy Cane
Description
This easy puff pastry raspberry candy cane is a festive and delicious treat, perfect for the holidays! Flaky pastry wraps around a creamy ricotta and sweet raspberry filling, baked until golden and crisp. Drizzle with vanilla glaze or dust with powdered sugar for a beautiful finish. Great for Christmas breakfast or dessert, and easy to customize with your favorite jam!
Ingredients
Extras:
Vanilla Glaze:
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the ricotta filling: In a medium bowl, beat together the ricotta cheese and powdered sugar until smooth.
- Mix the raspberry filling: In another bowl, mix the raspberries and jam until well combined.
- Prepare the puff pastry: Unroll the puff pastry and lightly roll it out with a rolling pin. Cut into 16 triangles.
- Arrange the pastry: On the prepared baking sheet, slightly overlap the triangles in a 19-inch (46cm) row to form the base. Press down the edges to keep them in place.
- Add the filling: Spread the ricotta mixture along the row, then top with the raspberry filling.
- Shape the candy cane: Fold each triangle over the filling, starting at the top. Gently press down to seal the edges. Carefully shape the pastry into a candy cane form.
- Bake: Lightly brush with milk, then bake for 15-20 minutes or until golden brown and baked through.
- Cool & decorate: Let the pastry cool on the baking sheet for 5-10 minutes, then transfer (with parchment paper) to a wire rack to cool completely.
- Make the glaze: In a small bowl, stir together the sifted powdered sugar, cream (or milk), and vanilla extract until smooth. Adjust with more or less cream to reach your desired thickness.
- Finish & serve: Drizzle the cooled pastry with vanilla glaze or dust with powdered sugar before serving. Enjoy!
Notes
- Use cold puff pastry: Keep the pastry cold before using it. If it gets too soft, chill it in the fridge for 10 minutes to make it easier to handle.
- Seal the edges well: Press down on the pastry edges firmly to prevent the filling from leaking out while baking.
- Don’t overfill: Adding too much filling can make the pastry hard to close and may cause it to spill out during baking.
- Bake until golden brown: Check that the pastry is fully baked and crisp before removing it from the oven. Underbaking can make it soggy.
- Let it cool before glazing: If the pastry is too hot, the glaze will melt and become too thin. Wait until it’s warm before drizzling.
Puff Pastry Raspberry Candy Cane