Description
Delightful Cream Cheese Danishes topped with sugared cranberries and drizzled with a luscious vanilla butter glaze. Perfectly flaky puff pastry filled with a smooth cream cheese mixture, these danishes are an elegant treat for breakfast or brunch.
Ingredients
Scale
Puff Pastry and Filling
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp lemon zest (optional)
- 1 egg (for egg wash)
Sugared Cranberries
- 1/2 cup fresh cranberries
- 1/2 cup granulated sugar, divided
- 1/4 cup water
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 Sugared Cranberries: Heat 1/4 cup sugar and 1/4 cup water in a small saucepan over medium heat until the sugar dissolves completely. Remove from heat and stir in fresh cranberries. Let them sit for 5 minutes to absorb the syrup. Transfer cranberries to a wire rack to dry slightly (about 30 minutes), then roll them in the remaining 1/4 cup granulated sugar until well coated. Allow to dry completely for a crunchy sugar coating.
- Mix Cream Cheese Filling: In a small bowl, beat the softened cream cheese with 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and lemon zest if using, until the mixture is smooth and creamy.
- Prepare Puff Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the thawed puff pastry sheet and cut it into 6 equal rectangles. Using a sharp knife, score a smaller rectangle inside each piece about 1/2 inch from the edge without cutting all the way through, creating a border that will puff up during baking.
- Fill and Egg Wash: Spoon about 1 tablespoon of the cream cheese filling into the scored center of each puff pastry rectangle. Brush the exposed edges with an egg wash made from 1 beaten egg mixed with 1 tablespoon water to achieve a golden finish.
- Bake: Place the danishes on the prepared baking sheet and bake for 15 to 18 minutes or until golden brown and puffed up. Remove from the oven and cool slightly on a wire rack.
- Make Vanilla Butter Glaze: Whisk together melted butter, powdered sugar, vanilla extract, and milk until smooth and pourable. Adjust milk quantity to reach your preferred glaze consistency.
- Assemble and Serve: Drizzle the vanilla butter glaze over the cooled danishes. Top each with a few sugared cranberries for a festive and tasty finish. Serve and enjoy!
Notes
- Ensure puff pastry is fully thawed before use for easy handling and best puff.
- The lemon zest is optional but adds a bright citrus note to the cream cheese filling.
- Egg wash helps to create a glossy golden crust on the danishes.
- Allow sugared cranberries to dry thoroughly for a crunchy texture and to avoid sogginess on the pastry.
- Adjust glaze milk to achieve desired thickness—thin enough to drizzle but thick enough to hold shape.
- These danishes are best enjoyed the day they are made for optimal flakiness and freshness.
