Cream Cheese Danish with Cranberries

🧂 Ingredients

• 2 cups cranberries

  fresh or frozen
• 1/3 cup sugar
• 1 tablespoon orange zest
• 1 teaspoon ground cinnamon
• 1/4 cup water
• 4 ounces cream cheese

  softened
• 2 tablespoons granulated sugar
• 2 sheets store-bought puff pastry

  thawed by package instructions
• 1 large egg

  plus 1 tablespoon water for egg wash, beaten together.

Instructions

• 1 Add cranberries, sugar, orange zest, cinnamon and water into a saucepan. Bring
  to a boil, then reduce heat to simmer for 10 minutes, or until most of the
  liquid has evaporated. Refrigerate until cooled.
• 2 Mix the softened cream cheese with the sugar until fully blended.
• 3 Unfold the thawed pastry over a lightly floured work surface and roll in one
  direction to extend the length by 2 inches. The folds in the pastry will help
  guide the assembling of the Danish. I like to transfer the dough to parchment to
  transfer it to the baking sheet easily.
• 4 Spread half of the cream cheese down the center of the pastry, leaving 1" of
  space at the top and bottom of the pastry. Then spread the cranberry filling
  over the top of the cream cheese, keeping the 1-inch border at the top and
  bottom. Repeat with the second pastry.
• 5 Cut equal 1-inch strips along each side of the pastry, leaving 1/2-inch space
  between the filling and the strip.
• 6 Fold down the top flap of dough and pinch the corners down to seal. Fold in the
  side strips, alternating from left to right and, make one twist away from
  yourself for a decorative finish. Fold up the bottom flap, pinching the corners
  to seal then finish folding in the last 2 side strips, pinching the corners to
  seal.
• 7 Transfer the Danish to a baking sheet, brush with egg wash, and bake at 400˚F
  for 18-22 minutes or until the top is golden and puffed.

Nutrition Info