Cream Cheese Danish with Sugared Cranberries and Vanilla Butter Glaze Recipe

Introduction

Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze are a delightful treat perfect for breakfast or brunch. These flaky pastries combine a tangy cream cheese filling, sweet jam, and festive sugared cranberries, all finished with a smooth vanilla glaze.

Ingredients

• 1 roll refrigerated crescent rolls
• 2 ounces cream cheese
• 1 tablespoon granulated sugar
• 1 egg + 1 tablespoon milk (for egg wash)
• 1/2 cup jam or fruit spread (strawberry recommended)
• 1/2 cup powdered sugar
• 1 tablespoon warm melted salted butter
• 1 tablespoon warm water
• 1/8 teaspoon vanilla extract
• 3 cups fresh cranberries
• 1/2 cup water
• 1 1/4 cups granulated sugar

Instructions

1. Step 1: Make the sugared cranberries by boiling 1/2 cup water with 1/2 cup sugar for 3-4 minutes. Add washed and dried cranberries to the pot and stir to combine. Transfer to a parchment-lined tray and let cool for one hour to become sticky but not overly wet.
2. Step 2: Once cool and sticky, toss the cranberries with the remaining 3/4 cup granulated sugar to coat evenly.
3. Step 3: Preheat the oven to 375 degrees Fahrenheit. Unroll the crescent dough into one flat piece on a clean surface. Use a rolling pin to press seams together, forming a solid rectangle slightly larger than the original.
4. Step 4: Mix the softened cream cheese with 1 tablespoon granulated sugar until well combined, then spread evenly over the dough.
5. Step 5: Cut the dough into 4 long strips. Fold each strip in half to keep cream cheese contained, then twist each into a rope. Roll each rope into a spiral to form the danish shape and transfer to a parchment-lined baking sheet.
6. Step 6: Combine the egg and milk to create an egg wash. Brush each danish with the egg wash, then add a tablespoon of jam on top.
7. Step 7: Bake for 10 minutes at 375 degrees. For more browning, increase the oven to 400 degrees and bake for an additional 3-5 minutes.
8. Step 8: Remove danishes from oven and let cool. While cooling, whisk together powdered sugar, melted butter, warm water, and vanilla extract to make the glaze.
9. Step 9: Top each danish with a few sugared cranberries and drizzle with the vanilla butter glaze. Serve warm for the best flavor experience.

Tips & Variations

• Use seasonal jams like raspberry or apricot for a different fruit flavor.
• For extra crunch, sprinkle chopped nuts on top after glazing.
• If you prefer a less sweet glaze, reduce the powdered sugar slightly.

Storage

Store leftover danishes in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 4 days but may lose some flakiness. Reheat gently in a warm oven for a few minutes to restore crispness and enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for the sugared cranberries?

Yes, you can use frozen cranberries but be sure to thaw and dry them thoroughly before coating to avoid excess moisture.

What can I substitute for the crescent roll dough?

Puff pastry dough works well as a substitute and will deliver a similar flaky texture, though baking times may vary slightly.

Cream Cheese Danish with Sugared Cranberries and Vanilla Butter Glaze Recipe

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4.4 from 136 reviews

Delightfully flaky and tender Cream Cheese Danishes topped with homemade sugared cranberries and a luscious vanilla butter glaze. These danishes combine the tangy cream cheese filling with sweet jam and the crunch of tart cranberries for a perfect breakfast or dessert treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 danishes 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: American

Ingredients

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For the Sugared Cranberries

• 3 cups fresh cranberries
• 1/2 cup water
• 1 1/4 cups granulated sugar (divided: 1/2 cup for boiling, 3/4 cup for coating)

For the Danishes

• 1 roll refrigerated crescent rolls
• 2 ounces cream cheese, softened
• 1 tablespoon granulated sugar
• 1 egg
• 1 tablespoon milk
• 1/2 cup jam or fruit spread (classic strawberry recommended)

For the Vanilla Butter Glaze

• 1/2 cup powdered sugar
• 1 tablespoon warm melted salted butter
• 1 tablespoon warm water
• 1/8 teaspoon vanilla extract

Instructions

1. Make the sugared cranberries: Boil 1/2 cup water with 1/2 cup sugar for 3-4 minutes until sugar dissolves completely. Add washed and dried cranberries to the boiling syrup, stir to combine, then transfer cranberries to a parchment-lined tray. Let them cool for one hour so they become sticky but not soggy. After cooling, toss the cranberries with the remaining 3/4 cup granulated sugar to coat them thoroughly.
2. Prepare the dough: Preheat your oven to 375°F (190°C). Unroll the refrigerated crescent roll dough onto a clean surface and use a rolling pin to smooth and press the seams together into one solid rectangular sheet, slightly larger than its original size.
3. Make the cream cheese filling: In a small bowl, mix the softened cream cheese with 1 tablespoon granulated sugar until smooth and well combined. Spread this cream cheese mixture evenly over the prepared dough rectangle.
4. Shape the danishes: Cut the dough into four long strips. Fold each strip in half to keep the cream cheese from sticking to your hands, then twist each strip into a rope. Coil each rope into a spiral, creating the classic danish shape. Place each shaped danish onto a parchment-lined baking sheet.
5. Apply the egg wash and add jam: Combine the egg and milk in a small bowl to create an egg wash. Brush each danish generously with the egg wash to promote browning. Then, spoon 1 tablespoon of jam or fruit spread onto the center of each danish.
6. Bake the danishes: Bake the danishes at 375°F (190°C) for 10 minutes. For deeper browning, optionally increase the oven temperature to 400°F (204°C) and bake an additional 3-5 minutes as desired.
7. Prepare the vanilla butter glaze: While the danishes are baking or cooling, whisk together powdered sugar, warm melted salted butter, warm water, and vanilla extract until smooth and pourable.
8. Finish and serve: Once the danishes are out of the oven and slightly cooled, top each with a few sugared cranberries. Drizzle the vanilla butter glaze generously over the danishes. Serve warm to enjoy the full flavors and textures.

Notes

• Allow the sugared cranberries to cool and become sticky for the right texture — this prevents them from being too wet or soggy on the danishes.
• If you prefer different fruit flavors, swap the strawberry jam with seasonal jams like apricot or raspberry for variation.
• The egg wash helps give a beautiful golden color and shine to the danishes but can be skipped for a lighter color.
• For an extra touch, sprinkle some coarse sugar on the danishes before baking to add crunch.
• These danishes are best enjoyed warm but can be stored in an airtight container for up to 2 days and reheated gently.

Keywords: Cream Cheese Danishes, Sugared Cranberries, Vanilla Butter Glaze, Breakfast Pastry, Crescent Roll Danishes, Easy Danish Recipe