Description
This Leftover Cranberry Sauce Cheese Danish recipe transforms simple ingredients like puff pastry, cream cheese, and leftover cranberry sauce into an elegant, flaky pastry perfect for breakfast, brunch, or a festive snack. The danish features a creamy filling, a tart cranberry topping, and a luscious orange-vanilla glaze, baked to golden perfection for a delightful balance of sweet and tangy flavors.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry dough
Cream Cheese Filling
- 8 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1 tsp vanilla extract or vanilla bean paste
Topping
- 1 cup leftover cranberry sauce
Egg Wash
- 1 egg
- 1 tbsp water
Orange Vanilla Glaze
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tbsp orange juice (add 1/4 tsp at a time if you need to thin out the glaze)
- 1/2 tsp orange zest (optional for stronger orange flavor)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy. Set aside.
- Cut and Score Puff Pastry: Slice the frozen puff pastry sheet into 8 equal rectangles. Using a sharp knife, score each rectangle about 1/4 inch from the edges to create defined borders. Poke the center of each square with a fork to prevent puffing in the middle while baking. Keep the pastries chilled until ready to fill.
- Make Cream Cheese Filling: In a large bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. Scoop 1 to 2 heaping tablespoons onto the center of each puff pastry square and spread gently, avoiding the edges.
- Add Cranberry Sauce: Spoon 1 to 2 tablespoons of leftover cranberry sauce over the cream cheese layer on each pastry. Spread carefully to avoid touching the pastry edges.
- Apply Egg Wash and Bake: Beat the egg with the water to create an egg wash. Brush the edges of each pastry square to enhance browning and give a glossy finish. Bake in the preheated oven for 16 minutes or until the pastry is puffed and golden brown.
- Prepare Orange Vanilla Glaze: While the danishes bake, whisk together powdered sugar, vanilla extract, orange juice, and orange zest in a medium bowl. Adjust orange juice gradually to achieve your desired glaze consistency.
- Glaze and Serve: After baking, allow the danishes to cool slightly. Drizzle the orange vanilla glaze over the top. Serve warm or at room temperature for the best flavor and texture experience.
Notes
- You can substitute leftover cranberry sauce with any berry jam or preserve for a different flavor twist.
- Make sure puff pastry remains cold before baking to achieve maximum puffiness and flakiness.
- The optional orange zest in the glaze adds a bright citrus note but can be omitted if preferred.
- If you don’t have vanilla bean paste, pure vanilla extract works equally well.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat gently before serving.
