Description
These Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze are flaky, buttery pastries filled with a smooth cream cheese mixture, topped with sweet and tangy sugared cranberries, and drizzled with a luscious vanilla butter glaze. Perfect for a festive breakfast or elegant brunch treat.
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 granulated sugar and 1/4 cup water in a small saucepan over medium heat, stirring until the sugar fully dissolves. Remove from heat and stir in the fresh cranberries. Let them sit for 5 minutes to soak. Transfer cranberries to a wire rack to dry slightly for about 30 minutes, then roll them in the remaining 1/4 cup granulated sugar to coat. Allow to dry completely before using.
- Make Cream Cheese Filling: In a small bowl, beat the softened cream cheese with 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and optional lemon zest until the mixture is smooth and creamy.
- Preheat Oven & Prepare Pastry: Preheat your 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. Score a smaller rectangle inside each piece about 1/2 inch from the edges, being careful not to cut all the way through the pastry.
- Assemble Danishes: Spoon about 1 tablespoon of the cream cheese filling into the scored area of each puff pastry rectangle. Beat one egg with 1 tablespoon of water to make an egg wash, and brush the edges of each pastry with this mixture to help them brown evenly during baking.
- Bake Pastries: Place the prepared pastries on the baking sheet and bake for 15 to 18 minutes until the danishes are golden brown and puffed up. Remove from the oven and transfer to a wire rack to cool slightly.
- Prepare 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 quantity to reach desired consistency for drizzling.
- Glaze and Garnish: Drizzle the vanilla butter glaze over the slightly cooled danishes. Top each danish with a few of the sugared cranberries for a decorative and flavorful finishing touch. Serve and enjoy!
Notes
- Let the sugared cranberries dry completely for best texture and sparkle.
- Use cold puff pastry but allow it to thaw enough for easy handling and cutting.
- You can substitute frozen cranberries if fresh are unavailable, but fresh gives the best texture.
- The lemon zest in the filling is optional but adds a nice brightness to the cream cheese.
- Adjust the milk in the glaze to make it thicker or thinner depending on your preference for drizzling.
- Store leftovers in an airtight container at room temperature for up to 2 days to maintain crispiness.
