This 4 Ingredient Candy Cane Puff Pastry Recipe is Simple but Tasty

With just 4 simple ingredients, you can wow your holiday party guests with this delicious candy cane puff pastry recipe!

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Candy Cane Puff Pastry

Ingredients

1 sheet of puff pastry (thawed if previously frozen)
about 2-3 cups fresh or frozen raspberries (will depend on the size of the puff pastry and then how large you cut the candy cane shape)
pure maple syrup
powdered sugar

Instructions

Preheat the oven to 400 degrees.

Lay out the pastry dough on a piece of parchment paper and eyeball the shape of a candy cane. Use the blunt end of a kitchen tool to just make an imprint of a candy cane so you may be thinking about the shape and size you’re working with.

candy cane puff pastry recipe

Next use a sharp knife to cut long pieces of the dough out from/around the imprint of the candy cane, do not cut through that outlined shape.

Fill the imprinted area with the raspberries and then fold the strips of dough over the berries and tuck under on the opposite side. There are many different ways to do this, so go with what looks best to you.

candy cane puff pastry recipe

Brush on the pure maple syrup.

Bake the candy cane for about 23 to 25 minutes-depending on the size of the candy cane. You will want to check it often and possibly plan to cover with tinfoil to keep from over browning in case the layers are not yet cooked through.

candy cane puff pastry recipe

Allow to cool before dusting with the powdered sugar and cutting.

candy cane puff pastry recipe

Candy Cane Puff Pastry

With just 4 simple ingredients, you can wow your holiday party guests with this delicious candy cane puff pastry recipe!
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5
Calories:
Author: Jeana

Ingredients

  • 1 sheet puff pastry thaw if previously frozen
  • 2-3 cups fresh or frozen raspberries depends on size of the puff pastry and then how large you cut the candy cane shape
  • pure maple syrup
  • powdered sugar

Notes

Preheat the oven to 400 degrees. Lay out the pastry dough on a piece of parchment paper and eyeball the shape of a candy cane. Use the blunt end of a kitchen tool to just make an imprint of a candy cane so you may be thinking about the shape and size you’re working with. Next use a sharp knife to cut long pieces of the dough out from/around the imprint of the candy cane, do not cut through that outlined shape. Fill the imprinted area with the raspberries and then fold the strips of dough over the berries and tuck under on the opposite side. There are many different ways to do this, so go with what looks best to you. Brush on the pure maple syrup. Bake the candy cane for about 23 to 25 minutes-depending on the size of the candy cane. You will want to check it often and possibly plan to cover with tinfoil to keep from over browning in case the layers are not yet cooked through. Allow to cool before dusting with the powdered sugar and cutting.
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