This recipe for Cream Cheese Danishes with Sugared Cranberries and Butter Glaze combines flaky, buttery pastry with a rich, tangy cream cheese filling, topped with sparkling sugared cranberries and a luscious butter glaze. Perfect for breakfast, brunch, or a decadent dessert, these danishes are a show-stopping treat that balances sweet, tart, and creamy flavors. The process involves making a homemade puff pastry (or using store-bought for convenience), preparing a smooth cream cheese filling, crafting sugared cranberries for a festive garnish, and drizzling a glossy butter glaze to finish. This detailed guide will walk you through each step to create a batch of 12 danishes, with tips for success and variations to suit your taste.
Ingredients
For the Puff Pastry (or use store-bought)
- 2 cups (240g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks, 226g) unsalted butter, cold and cubed
- ½ cup (120ml) ice-cold water
For the Cream Cheese Filling
- 8 oz (226g) cream cheese, softened
- ⅓ cup (65g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp lemon juice
For the Sugared Cranberries
- 1 cup (100g) fresh cranberries
- 1 cup (200g) granulated sugar, divided
- ½ cup (120ml) water
For the Butter Glaze
- ¼ cup (57g) unsalted butter, melted
- 1 cup (120g) powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
For Assembly
- 1 large egg (for egg wash)
- 1 tbsp water (for egg wash)
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Sharp knife or pastry cutter
- Baking sheets
- Parchment paper
- Pastry brush
- Small saucepan
- Wire rack
- Electric mixer (optional, for cream cheese filling)
Instructions
Step 1: Prepare the Puff Pastry (Skip if Using Store-Bought)
- Mix the Dough: In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add Water: Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overwork.
- Chill: Form the dough into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
- Laminate the Dough: Roll the chilled dough into a 12×8-inch rectangle on a lightly floured surface. Fold it into thirds like a letter (this is one “turn”). Rotate 90 degrees, roll out again, and fold. Repeat for a total of 6 turns, chilling for 20 minutes after every 2 turns to keep the butter cold.
- Final Chill: Wrap the dough and refrigerate for at least 1 hour, or overnight.
Tip: If using store-bought puff pastry, thaw according to package instructions and proceed to Step 2.
Step 2: Make the Sugared Cranberries
- Create Simple Syrup: In a small saucepan, combine ½ cup sugar and ½ cup water. Heat over medium, stirring until the sugar dissolves. Remove from heat and cool slightly.
- Coat Cranberries: Place cranberries in a bowl and pour the warm simple syrup over them. Let sit for 10 minutes.
- Sugar Coating: Drain the cranberries (reserve syrup for another use, like cocktails). Spread the remaining ½ cup sugar on a plate. Roll the cranberries in the sugar until fully coated.
- Dry: Place sugared cranberries on a parchment-lined tray and let dry for 1 hour at room temperature.
Tip: Make sugared cranberries a day ahead to save time. Store in an airtight container at room temperature.
Step 3: Prepare the Cream Cheese Filling
- Beat Ingredients: In a medium bowl, use an electric mixer or whisk to beat the softened cream cheese and sugar until smooth and creamy.
- Add Flavorings: Add the egg yolk, vanilla extract, lemon zest, and lemon juice. Mix until fully combined and no lumps remain.
- Chill: Cover and refrigerate the filling until ready to assemble.
Tip: Ensure the cream cheese is at room temperature to avoid a lumpy filling.
Step 4: Shape and Fill the Danishes
- Preheat Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Roll Dough: On a lightly floured surface, roll the puff pastry into a 12×12-inch square, about ¼-inch thick. Trim edges for neatness.
- Cut Squares: Cut the dough into 12 equal 4×4-inch squares using a sharp knife or pastry cutter.
- Shape Danishes: For each square, fold the corners toward the center, pressing gently to secure, creating a diamond shape with a small well in the middle. Alternatively, create a pinwheel by cutting slits from each corner toward the center and folding one side of each slit to form a spiral.
- Add Filling: Spoon 1-2 tablespoons of cream cheese filling into the center of each danish.
- Egg Wash: Whisk the egg with 1 tablespoon water. Brush the exposed pastry edges with egg wash for a golden finish.
- Bake: Place 6 danishes on each baking sheet, spacing them 2 inches apart. Bake for 18-22 minutes, or until golden brown and puffed. Rotate trays halfway through for even baking.
Tip: Work quickly to keep the dough cold, which ensures flaky layers.
Step 5: Make the Butter Glaze
- Mix Glaze: In a small bowl, whisk together melted butter, powdered sugar, milk, and vanilla extract until smooth. Adjust with more milk for a thinner glaze or more powdered sugar for a thicker one.
- Cool Danishes: Transfer baked danishes to a wire rack to cool for 10 minutes.
Step 6: Assemble and Serve
- Glaze Danishes: Drizzle the butter glaze over the warm danishes using a spoon or piping bag for a decorative touch.
- Add Cranberries: Place 3-5 sugared cranberries on top of each danish, pressing gently to adhere.
- Serve: Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tip: Reheat danishes in a 350°F (175°C) oven for 5 minutes to restore crispness.
Tips for Success
- Keep Ingredients Cold: For homemade puff pastry, cold butter and water are key to achieving flaky layers. If the dough gets warm, chill it before proceeding.
- Don’t Overfill: Too much cream cheese filling can spill out during baking, so stick to 1-2 tablespoons per danish.
- Customize Shapes: Experiment with different danish shapes like envelopes, braids, or rounds for visual variety.
- Make Ahead: Prepare the puff pastry and sugared cranberries up to 2 days in advance. The cream cheese filling can be made 1 day ahead and refrigerated.
Variations
- Fruit Additions: Add a spoonful of fruit preserves (like raspberry or apricot) alongside the cream cheese filling for extra flavor.
- Nutty Crunch: Sprinkle chopped almonds or pecans over the glaze for texture.
- Spiced Glaze: Add a pinch of cinnamon or nutmeg to the butter glaze for a warm, cozy flavor.
- Chocolate Drizzle: Melt ¼ cup dark chocolate and drizzle over the glaze for a decadent twist.
Storage and Freezing
- Storage: Store assembled danishes in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Freezing: Freeze unbaked, shaped danishes (without filling) on a tray, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 2-3 minutes to the baking time. Baked danishes can also be frozen; thaw and reheat to serve.
Nutritional Information (Per Danish, Approximate)
- Calories: 320 kcal
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Sugar: 15g
- Protein: 4g
- Sodium: 180mg
Pairing Suggestions
- Beverages: Pair with a hot latte, chai tea, or sparkling cider to complement the sweet-tart flavors.
- Side Dishes: Serve with fresh fruit salad or yogurt parfaits for a balanced brunch spread.
Troubleshooting
- Soggy Pastry: Ensure the oven is fully preheated, and avoid opening the door during baking to maintain heat.
- Filling Leakage: Use less filling and ensure the pastry edges are sealed tightly.
- Uneven Baking: Rotate baking sheets and space danishes evenly to promote airflow.
Cultural Context
Danishes originated in Denmark, inspired by Austrian viennoiserie techniques, and are beloved worldwide for their versatility. The addition of sugared cranberries gives this recipe a festive, North American twist, perfect for holiday gatherings or winter brunches. The butter glaze adds a rich, indulgent finish that elevates the classic cream cheese danish to a modern dessert.
This recipe yields 12 Cream Cheese Danishes with Sugared Cranberries and Butter Glaze, each a perfect balance of textures and flavors. With a bit of patience and attention to detail, you’ll create a bakery-worthy treat that’s sure to impress. Enjoy the process and savor the delicious results!