Directions

1. In a large bowl, combine softened cream cheese, sugar, vanilla, lemon juice and almond extract. Use a hand mixer to blend together until mixture is light and smooth, 2-3 minutes. Set aside.
2. Preheat oven to 375°. Line an 18x13-in. baking sheet with parchment paper. Open tubes of crescent roll dough; gently unroll and separate dough triangles. Create a candy cane shape; beginning at the curved end, place a dough triangle on the prepared baking sheet with the short end on the inside and the long, pointed end facing out. Place a second triangle on the sheet to slightly overlap the first triangle; continue with the rest of the dough triangles to create a candy cane shape. Press seams together where they overlap; trim a little away if the dough is too thick in spots.
3. Use a rubber spatula to spread cream cheese filling down the length of the dough, leaving about a 1/2-in. of the inside dough edge uncovered. Next, add strawberry pie filling on top of the cream cheese; add berry pieces from the filling first, then add sauce around them, being careful not to overfill. Starting at the bottom, fold the dough point over and tuck it under the candy cane to snugly enclose the filling. Continue with remaining dough triangles. (Some of the filling will show between the triangles.) Pinch both ends of the candy cane closed.
4. Bake in preheated oven 12-15 minutes or until the dough is browned and puffed. Cool completely on a wire rack.
5. Place confectioners' sugar, corn syrup and 1 teaspoon milk into a small bowl. Whisk into a smooth glaze; if mixture is too dry, whisk in another 1/2 teaspoon milk. Spread a thin layer of glaze on the dough strips of the candy cane; let glaze dry. Slice and serve.