Cranberry Cream Cheese Danish has a flaky crust and a delicious cranberry and cream cheese center. They are pretty, too! Try these for any breakfast or dessert!
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*See Below For More Recipes Using Cranberries!
Ingredients Needed For Cranberry Cream Cheese Danish:
Cranberry Jam or our Cranberry Orange Jam
Instructions For Cranberry Cream Cheese Danish:
Soften cream cheese and thaw one sheet of the Puff Pastry. Cut puff pastry into four equal squares. Then, follow the cuts and folds below:
When cream cheese has softened and puff pastry has thawed, pre-heat oven to 425 degrees and then, blend the cream cheese in a mixing bowl with an electric mixer.
Add the sugar, vanilla and egg yolk (reserve the egg white in a separate bowl) and blend until smooth and creamy.
Cut puff pastry into four equal pieces and fold each square into a triangle. Cut as pictured above or as your imagination desires.
Place cut and shaped puff pastries on a baking sheet that is covered with parchment paper.
Fill each of the four puff pastries with the cream cheese mixture-divide evenly.
Make a well in the center of the cream cheese mixture on each puff pastry.
Fill the wells with desired jam.
Whisk the egg white with the 1 teaspoon of water and brush egg white onto the puff pastry (not on the cream cheese and jam part).
Reduce pre-heated oven to 400 degrees, immediately place danish into the oven and bake for 15-18 minutes-until lightly golden brown.
Remove baked danish from the oven and allow time to cool.
While the danish cool, make the icing:
Combine powdered sugar and milk and mix until smooth.
Drizzle over cooled danish, dust with extra powdered sugar, serve and enjoy!
I like to eat my cranberry cream cheese danish warm so I do not let the danish completely cool.
Other Cranberry Recipes You Will Love: 💕
Cranberry Orange Cream Cheese Stuffed Chicken Breast
Cranberry Orange Glazed Pork Loin
Cranberry Cream Cheese Danish
A pretty and delicious danish that is perfect for holidays or special occasions.
- 1 sheet Pepperidge Farm Puff Pastry thawed
- 4 ounces cream cheese softened
- 1/3 cup sugar
- 1/2 tsp vanilla
- 1 egg white and yolk separated
- cranberry jam or other flavor
- 1 tsp water
- 1/2 cup powdered sugar
- 1 tbsp milk
Before beginning, remove one sheet of puff pastry from the freezer to thaw and the cream cheese from the refrigerator to soften.
When the cream cheese has softened and the puff pastry has thawed, begin.
Preheat oven to 425°-you will reduce the heat before baking.
Separate the egg yolk from the egg white. Keep both.
In a mixing bowl, beat the softened cream cheese.
Then, add the sugar, vanilla and egg yolk. Blend to combine until smooth and creamy.
Cut the puff pastry as shown above in post-cut sheet into four equal squares. Fold each square into triangles. and cut as shown. Fold the cut edges over each other.
Place the four cut puff pastries onto a baking sheet that is covered in parchment paper.
Fill each center of the pastry with the cream cheese mixture-evenly.
Make a well in the center of the cream cheese and fill each well with cranberry jam or your desired jam.
Mix the egg white with 1 teaspoon of water and whisk. Brush on the puff pastry-not the cream cheese and jam.
Reduce the heat to 400° and place pastry in immediately.
Bake for 15-18 minutes-until lightly golden brown.
Remove from oven and allow danish to cool a bit while making the icing.
Mix the powdered sugar and water together until smooth.
Drizzle icing over danish and dust with extra powdered sugar, if desired.
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