Description
This Leftover Cranberry Sauce Cheese Danish recipe transforms simple ingredients into an elegant and delicious pastry treat. Made with flaky puff pastry, a creamy sweetened cream cheese filling, and vibrant leftover cranberry sauce, these danishes are baked to golden perfection and topped with a zesty orange vanilla glaze for extra flavor. Perfect for holiday brunches or anytime you want a delightful dessert using cranberry sauce leftovers.
Ingredients
Scale
Puff 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
Fruit 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 needed to thin)
- 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 easier.
- Cut and Score Puff Pastry: Slice the frozen puff pastry sheet into 8 equal rectangles. Score about 1/4 inch from the edges on each rectangle to create borders, then poke the center with a fork to avoid excessive puffing. Keep the dough chilled until ready to fill.
- Make Cream Cheese Filling: In a bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Spoon 1-2 heaping tablespoons onto the center of each pastry square, spreading carefully without touching the edges.
- Add Cranberry Sauce: Spoon 1-2 tablespoons of leftover cranberry sauce over the cream cheese layer on each pastry, gently spreading it without disturbing the pastry edges.
- Apply Egg Wash and Bake: Beat the egg with water to make an egg wash, then brush the edges of each pastry square to ensure a golden brown crust. Bake for 16 minutes or until the pastry is puffed and golden.
- Prepare Orange Vanilla Glaze: While baking, whisk powdered sugar, vanilla extract, orange juice, and optional orange zest together. Add orange juice gradually if a thinner glaze is desired.
- Glaze and Serve: Once slightly cooled, drizzle the glaze over the danishes. Serve warm or at room temperature for best flavor.
Notes
- Ensure the puff pastry stays cold before baking to maximize flakiness and rise.
- You can substitute the leftover cranberry sauce with any other fruit preserves or compote.
- The orange zest in the glaze is optional but adds a bright citrus note that complements the cranberry.
- Store leftover danishes in an airtight container at room temperature for up to 2 days. Reheat gently for best texture.
- If you don’t have leftover cranberry sauce, canned or homemade sauce works well too.
