Step 1

Add the softened cream cheese, granulated sugar, vanilla extract, lemon juice and almond extract to a large bowl. Blend the ingredients together with a hand mixer until the mixture is light and smooth, two to three minutes. Set aside.

Step 2

Preheat the oven to 375°F and line a large 18x13-inch baking sheet with parchment. Open the tubes of crescent rolls; gently unroll and separate the dough triangles. Create the candy cane shape: Beginning with the curved end, place a dough triangle on the baking sheet with the short end on the inside and the long, pointed end facing out. Place a second triangle on the sheet so that it slightly overlaps the first one. Continue with the rest of the dough triangles to create the candy cane shape. Press the seams together where they overlap—if the dough is thick in spots, you can trim a little away. Editor's Tip: Keep the crescent roll dough in the fridge until you begin. If the dough is getting too warm and is difficult to handle, chill it in the fridge for 15 to 30 minutes until it's firm. You'll use 13 crescent roll triangles. Also, if you don't have an 18x13-inch baking sheet, try your next biggest one.

Step 3

Use a rubber spatula to spread the cream cheese filling down the length of the dough, leaving about 1/2-inch of the inside dough edge uncovered. Next, add the strawberry pie filling on top of the cream cheese. Add the berry pieces from the filling first, then add some sauce where needed. Don't overfill it. Starting at the bottom, fold the dough point over and tuck it under the cane to snugly enclose the filling. Continue with the rest of the dough triangles. Pinch both ends of the candy cane Danish closed. Editor's Tip: Once the dough is shaped, you can gently reposition both ends of the Danish on the baking sheet so it has a classic candy cane shape.

Step 4

Slide the baking sheet into the oven and bake the Danish for 12 to 15 minutes, until the surface is browned and the dough is puffed. Transfer to a wire rack to cool.

Step 5

Pour the confectioners' sugar, corn syrup and 1 teaspoon milk in a small bowl. Use a fork or whisk to blend the ingredients into a smooth glaze. If it seems too dry, add 1/2 teaspoon more milk.

Step 6

After letting the Danish cool to room temperature, spread a thin layer of glaze on the baked dough stripes of the candy cane. Let the glaze dry, then slice and serve. Editor's Tip: A butter knife or palette knife is a great tool for spreading the icing on the Danish.