Description
Indulge in these delightful Cream Cheese Danishes with Sugared Cranberries and Butter Glaze for a sweet and tangy treat that is perfect for breakfast or dessert. The buttery pastry filled with creamy cheese, fruity jam, and topped with sugared cranberries is a decadent combination that will impress your guests.
Ingredients
For the Sugared Cranberries:
- 1 cup fresh cranberries
- ½ cup water
- ½ cup granulated sugar (for syrup)
- ½ cup granulated sugar (for coating)
For the Danishes:
- 1 sheet puff pastry or 1 can refrigerated crescent dough
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 tablespoon milk
- ⅓ cup fruit jam (cranberry, raspberry, or apricot)
For the Butter Glaze:
- ½ cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Make Sugared Cranberries: In a small saucepan, combine water and ½ cup sugar. Heat until sugar dissolves (do not boil). Add cranberries and stir to coat. Remove with a slotted spoon and let dry on a wire rack for 1 hour. Roll cranberries in remaining sugar and set aside to dry completely.
- Prep the Danishes: Preheat oven to 375°F (190°C). Mix cream cheese, 2 tablespoons sugar, and vanilla until smooth. Cut pastry, place cream cheese mixture and jam, fold or twist dough.
- Egg Wash and Bake: Beat egg with milk, brush edges, bake for 15–18 minutes until golden brown.
- Make the Glaze: Whisk powdered sugar, melted butter, milk, and vanilla until smooth.
- Assemble and Serve: Drizzle danishes with butter glaze and top with sugared cranberries before serving.
Notes
- You can make sugared cranberries ahead—they store well for 2–3 days uncovered at room temperature.
- These danishes are best enjoyed the same day but can be stored in the fridge and reheated gently.
