Candy Cane Pastry (Festive, Easy, and Trader Joe’s-Friendly!)

0 Preheat your oven to 350°F.Layer the crescent rolls on top of each other to create one large sheet of dough.Spread the whipped cream cheese over the center, then drizzle with vanilla extract.Add raspberry jam on top and gently spread it out.
1 Fold the long edges of the dough inward, then fold the ends to seal.Shape the pastry into a candy cane on a parchment-lined baking sheet.Bake for 12–15 minutes or until golden and cooked through.
2 Once slightly cooled, dust with powdered sugar.Serve with rosemary sprigs and pomegranate seeds for a festive touch.
For the chia seed jam
4 In a small saucepan, heat the raspberries, chia seeds, and maple syrup over medium.If the mixture becomes too thick, add a splash of water.Let it simmer for 15–20 minutes, allowing the chia seeds to thicken the jam.Mash to your preferred texture.Let cool and store in the fridge for up to 2 weeks.