Ingredients
2 puff pastry sheets, thawed
4-ounces cream cheese
½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
4 tablespoons sugar, extra for garnish
1 teaspoon lemon juice
1 cup raspberry preserve
1 egg
1 tablespoon water
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Steps
- Preheat oven to 400 degrees Fahrenheit.
- In a small bowl, beat cream cheese, yogurt, sugar, and lemon juice until well combined. Set aside.
- Lay out a large piece of parchment paper on a table and dust with flour.
- Roll out each puff pastry sheet to a rectangular shape about 6-inch x 2-inch. Set the second dough aside while working on the first sheet.
- Using a knife, cut out 3-inch-tall triangles about ½-inch apart on the long side of the puff pastry. This will cut into about half of the 6-inch side. Discard extra dough.
- Spread cream cheese mixture on the non-cut half of the dough, making sure to leave a ½-inch border.
- Top the cream cheese mixture with raspberry preserve.
- Make an egg wash by mixing the egg with water and brush wash along the ½-inch border.
- Fold the triangle diagonally over the cream cheese mixture and pinch the dough ends together. Shape the log into a candy cane by hooking the top to the right.
- Brush the top of the pastry with egg wash and sprinkle with extra sugar.
- Repeat with the second pastry sheet.
- Bake for 20-25 minutes or until golden brown.
