Cranberry Cream Cheese Danish (Printable Version)
Golden flaky pastry with creamy cheese and tangy cranberry sauce for a delightful start.
# What You'll Need:
→ Pastry
01 - 1 sheet frozen puff pastry, thawed (8.8 oz)
→ Cream Cheese Filling
02 - 8 oz cream cheese, softened
03 - 1/4 cup granulated sugar
04 - 1 tsp vanilla extract
→ Cranberry Filling
05 - 1/2 cup cranberry sauce, whole berry preferred
06 - Zest of 1/2 orange (optional)
→ Egg Wash
07 - 1 large egg
08 - 1 tbsp milk
→ Glaze
09 - 1/2 cup powdered sugar
10 - 1–2 tsp milk
11 - 1/4 tsp vanilla extract
# Step-by-Step:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
03 - Lightly flour a surface and roll the puff pastry slightly. Cut into 8 rectangles and place them on the prepared baking sheet, spaced evenly.
04 - Using a sharp knife, score a 1/2 inch border inside each rectangle without cutting through.
05 - Spread approximately 1 tablespoon of cream cheese filling inside each scored border. Top with about 2 teaspoons of cranberry sauce and sprinkle orange zest if using.
06 - Whisk egg and milk together in a small bowl. Brush the edges of each pastry rectangle with the egg wash.
07 - Bake for 18 to 20 minutes or until the pastry is puffed and golden brown.
08 - Transfer to a wire rack and allow to cool completely.
09 - Combine powdered sugar, milk, and vanilla extract to form a thick glaze. Drizzle over cooled pastries before serving.
# Expert Advice:
01 -
- It feels like sharing a secret between friends when that buttery pastry meets the sweet and tart filling.
- This recipe quickly became my go-to for a special breakfast without hours in the kitchen.
02 -
- Don't skip scoring the puff pastry; it keeps your filling in place and creates those lovely layers.
- Using whole berry cranberry sauce adds an exciting texture that makes each bite unique.
03 -
- Make sure your cream cheese is fully softened to avoid lumps in your filling.
- Brushing egg wash just on the edges, not the filling, helps keep a neat appearance and prevent sogginess.