Description
Delight in these elegant Cream Cheese Danishes topped with sugared cranberries and a smooth vanilla butter glaze. Featuring flaky puff pastry filled with a creamy sweetened cream cheese mixture, this recipe combines tart sugared cranberries with a luscious vanilla glaze to create a perfect breakfast or dessert treat that looks as impressive as it tastes.
Ingredients
Scale
For the Sugared Cranberries
- 1/2 cup fresh cranberries
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup granulated sugar (for rolling)
For the Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp lemon zest (optional)
For the Danishes
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
For the Vanilla Butter Glaze
- 2 tbsp unsalted butter, melted
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tsp milk (adjust for consistency)
Instructions
- Prepare the Sugared Cranberries: Heat 1/4 cup sugar and 1/4 cup water in a small saucepan over medium heat until the sugar is fully dissolved. Remove from heat and stir in the fresh cranberries. Allow the cranberries to soak in the sugar syrup for 5 minutes. Then, transfer them to a wire rack to drain and dry for about 30 minutes. Once slightly dried, roll the cranberries in the remaining 1/4 cup granulated sugar until well coated. Let them dry completely for best texture.
- Make the Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon lemon zest until the mixture is smooth and creamy. Set aside.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry sheet and cut it into 6 equal rectangles. On each rectangle, gently score a smaller rectangle inside the edges, about 1/2 inch from the border, being careful not to cut all the way through; this will help the edges puff up distinctly during baking.
- Assemble the Danishes: Spoon about 1 tablespoon of the cream cheese filling inside the scored inner rectangles of each puff pastry piece. Beat the egg with 1 tablespoon of water to create an egg wash. Brush the edges of each pastry rectangle generously with the egg wash to ensure a golden finish.
- Bake the Danishes: Place the prepared pastries on the lined baking sheet and bake in the preheated oven for 15 to 18 minutes or until the puff pastry is golden brown and puffed up beautifully. Remove from the oven and allow them to cool slightly on a wire rack.
- Prepare the Vanilla Butter Glaze: In a small bowl, whisk together the melted unsalted butter, powdered sugar, vanilla extract, and 1 to 2 teaspoons of milk until the glaze is smooth and pourable. Adjust the milk amount to achieve your desired consistency.
- Glaze and Garnish: Drizzle the vanilla butter glaze generously over the slightly cooled Danishes. Top each one with a few of the sugared cranberries for a festive and flavorful finish. Serve immediately and enjoy!
Notes
- Thaw the puff pastry properly in the refrigerator overnight for best puff and texture.
- Lemon zest is optional but adds a lovely brightness to the cream cheese filling.
- If you prefer, substitute fresh cranberries with frozen ones, just make sure to thaw and drain well.
- For a dairy-free version, use vegan cream cheese and butter substitutes.
- These Danishes are best enjoyed fresh the same day but can be stored in an airtight container for up to 1 day.
