Description
These Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze are a delightful breakfast or dessert treat featuring flaky puff pastry filled with a smooth, sweet cream cheese mixture. Topped with crunchy sugared cranberries and drizzled with a rich vanilla butter glaze, these Danishes combine tart and sweet flavors with tender textures for an irresistible pastry experience.
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 together in a small saucepan over medium heat until the sugar dissolves completely. Remove from heat and stir in the fresh cranberries. Let the cranberries sit in the syrup for 5 minutes to absorb sweetness, then transfer them to a wire rack to drain and dry slightly for about 30 minutes. Once partially dried, roll the cranberries in the remaining 1/4 cup sugar to coat evenly and let them dry completely for a crunchy sugared finish.
- Mix Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and optional lemon zest until the mixture is smooth and well combined.
- Prepare 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 six equal rectangles. Carefully score a smaller rectangle inside each large rectangle about 1/2 inch from the edges without cutting all the way through to create a border for the filling.
- Assemble Danishes: Spoon about 1 tablespoon of the cream cheese filling into the center of each scored rectangle. Then, prepare an egg wash by beating one egg with 1 tablespoon of water and brush this egg wash around the edges of each puff pastry square to give the borders a shiny, golden finish.
- Bake: Place the prepared Danishes on the lined baking sheet and bake in the preheated oven for 15 to 18 minutes, or until the puff pastry is puffed and golden brown. Remove them from the oven and allow to cool slightly on a wire rack.
- Make Vanilla Butter Glaze: In a small bowl, whisk together the melted unsalted butter, powdered sugar, vanilla extract, and milk until you achieve a smooth, pourable glaze. Adjust milk quantity as needed to reach desired consistency.
- Finish and Serve: Drizzle the vanilla butter glaze generously over the cooled Danishes. Top each Danish with several sugared cranberries for an added burst of tartness and crunch. Serve immediately and enjoy!
Notes
- Make sure the puff pastry is thawed but still cold for easier handling and better puff.
- Do not cut through the outer edges of the puff pastry when scoring to allow the edges to puff up during baking.
- Adjust the milk in the glaze slowly to get a drizzle consistency that isn’t too thick or runny.
- Sugared cranberries can be made ahead and stored in an airtight container for a day or two for convenience.
- For a dairy-free or vegan version, substitute cream cheese and butter with plant-based alternatives and use a flax egg for egg wash.
