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Cranberry Danish

Our buttery pastry gets layered with a rich cream cheese spread and a deep red berry jam and drizzled with a sweet orange glaze, creating a delectable fruit-filled treat. These are best served the day they’re made, but we doubt you’ll have leftovers anyway!
Cranberry Danish
Yield 2 (15-inch) Danish

Ingredients

  • Yeasted Rough Puff Pastry (recipe follows)

Filling

  • 1 (8-ounce) package (226g) cream cheese, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large (19g) egg yolk
  • 1/2 teaspoon (2g) vanilla extract
  • Cranberry Compote (recipe follows)

Topping

  • 1 large (50g) egg (for egg wash)
  • 1 tablespoon (15g) water (for egg wash)
  • 1 cup (120g) confectioners' sugar (for icing)
  • 5 teaspoons (25g) fresh orange juice (for icing)

Instructions

  • Line 2 baking sheets with parchment paper.
  • On a lightly floured surface, roll Yeasted Rough Puff Pastry (directions below) into a 15x10½-inch rectangle (about ¼ inch thick). Cut pastry in half lengthwise, creating 2 (15x5¼-inch) rectangles. Place 1 rectangle on each prepared pan.
  • Using the back of a sharp knife or bench scraper, carefully score a border (do not cut through dough) 1 inch from edges of 1 rectangle. Repeat with remaining rectangle. Refrigerate for 15 minutes or until ready to use.
  • Prepare filling: In a medium bowl, fold together cream cheese and granulated sugar until smooth. Fold in egg yolk and vanilla until combined.
  • Spread half of cream cheese mixture (¾ cup or 171 grams) within scored area on each rectangle. Cover pastries with greased plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.
  • Preheat oven to 400°F (200°C).
  • Gently spread half of Cranberry Compote (directions below) (¾ cup or 257 grams) onto cream cheese mixture on each pastry.
  • Prepare egg wash topping: In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, lightly brush egg wash onto pastry border.
  • Bake, one pan at a time, until golden brown and puffed, 15 to 20 minutes. Let cool on pans on wire racks for 10 minutes.
  • Prepare icing: In a small bowl, whisk together confectioners’ sugar and orange juice; drizzle onto Danish. Let stand for 10 minutes; serve warm.

Notes

Recipe by Bake From Scratch.