What To Do With Cranberry Sauce: Leftover Cranberry Sauce Cheese Danish
Looking for What To Do With Cranberry Sauce after the big meal? This leftover cranberry sauce cheese danish turns yesterday’s jar into a flaky, creamy breakfast (or dessert) that actually tastes like a treat — not reheated leftovers.
Brief introduction to the recipe
Leftover cranberry sauce meets cream cheese and puff pastry for a ridiculously simple pastry. One sheet of store-bought puff pastry, a sweet-tangy cream-cheese filling, and a generous spoonful of cranberry sauce become an easy crowd-pleaser. Add a drizzle of vanilla glaze and you’ve got brunch-level pastry with barely any work.
Why you’ll love this Cranberry Sauce Cheese Danish
- It rescues leftover cranberry and makes it exciting again.
- You can scale it: make minis for a party or large danish for family breakfast.
- It looks fancy but uses mostly pantry staples and a store-bought dough shortcut.
Bold tip: Use room-temperature cream cheese — it whips smoothly and spreads like a dream.
The story behind the pastry
Ever wonder Things To Make With Cranberry Sauce besides sandwiches and glazes? I had a jar sitting in the fridge after Thanksgiving and refused to waste it. I wanted something easy, slightly indulgent, and zero-fuss. Enter the cheese danish: puff pastry elevates the whole thing and the cream-cheese center balances the tart cranberry perfectly. It felt like a cheat — and the crowd approved.
Ingredients breakdown — what each item does (short blurbs)
- Puff pastry: The flaky base. Buy it frozen and thawed for the fastest route to bakery vibes.
- Cream cheese: The rich, tangy cushion for the cranberry. Softened is non-negotiable.
- Granulated sugar: Sweetens the cream-cheese filling just enough.
- Egg (or yolk): An egg wash gives a golden, shiny crust.
- Cranberry sauce: Your leftover star. Whole-berry or smooth both work — pick the texture you like.
- Powdered sugar + citrus: A quick glaze brightens and ties the flavors together — use lemon or orange juice and a little zest for zing.
Bold tip: If your cranberry sauce is super loose, reduce it slightly on the stove so it doesn’t make the pastry soggy.
Step-by-step “How to Make It” (clear & punchy)
- Preheat and prep. Heat oven to 400°F (200°C). Line a baking sheet with parchment. Thaw puff pastry sheet and keep it cold until you’re ready to score.
- Make the cream-cheese filling. Beat room-temp cream cheese with a little granulated sugar and vanilla until smooth. Keep it thick — you want it to stay put on the pastry.
- Cut and score. Slice the puff pastry into rectangles (I do 8). Lightly score a 1/4″ border around each rectangle — that lets the edges puff up and creates a neat cheese pocket.
- Assemble. Spoon cream-cheese mix into the center of each rectangle. Top with a dollop of cranberry sauce. Brush the pastry edges with beaten egg.
- Bake. Bake 15–18 minutes until pastry is puffed and golden.
- Glaze & finish. Whisk powdered sugar with citrus juice and a bit of zest; drizzle over warm danishes. Serve warm or at room temp.
Bold tip: Don’t overfill — leave that border. Too much filling equals messy leakage and a sad pastry.
Pro tips for perfect danishes
- Chill the dough: Cold pastry = maximum flake. If it softens while you work, pop the sheet in the fridge for 10 minutes.
- Room-temp cream cheese: It whips smoother and spreads easily without tearing the pastry.
- Score, don’t cut through: Scoring the border creates a raised frame for the filling. Cut through and you lose the puff.
- Use a sharp knife or pizza cutter for clean lines.
- Underbake slightly if you like softer centers; bake longer for crispier danish edges.
Variations & creative twists (Cranberry Sauce Ideas)
- Mix a little orange zest into the cream cheese for a citrus lift.
- Fold chopped nuts (pecans or almonds) into the cranberry for crunch.
- Add a smear of apricot jam under the cranberry for a fruit-layered danish.
- Make mini danishes in muffin tins — perfect for party platters.
- Swap some cream cheese for ricotta for a lighter texture.
These are solid Cranberry Sauce Ideas for turning leftovers into fresh bites.
Best ways to serve (brunch, dessert, snack)
- Warm danish with a cup of coffee for breakfast.
- Serve on a brunch board with sliced ham, fruit, and yogurt.
- For dessert, pair with vanilla ice cream and a drizzle of warmed cranberry sauce.
- Pack a few in lunchboxes — they travel well when chilled.
Quick tips for storage & leftovers
- Fridge: Store cooled danishes in an airtight container for up to 3 days. Reheat in a 350°F oven for 5–8 minutes to crisp the pastry.
- Freeze: Freeze unbaked assembled danishes on a tray, then bag them. Bake from frozen, adding a few extra minutes.
Bold tip: Reheat in the oven, not the microwave, to keep the pastry flaky.
Why this counts as one of the best Things To Make With Leftover Cranberry Sauce
It feels luxe but takes minutes to prep. You use what you already have and get something new: flaky pastry, creamy tang, and bright fruit. It’s the perfect answer to “What To Make With Cranberry Sauce” when you want to impress with zero stress.
Leftover Cranberry Relish Recipes & other uses
If you love this danish, try these quick pivots for the same cranberry jar: fold cranberry sauce into yogurt for parfaits, swirl into oatmeal, or dot over baked brie for a party wheel. These are classic Leftover Cranberry Relish Recipes that make the most of seasonal flavor.
FAQs — your quick answers
Can I use canned cranberry sauce?
Absolutely. Both whole-berry and smooth canned sauces work — texture is the only difference.
Will frozen puff pastry work?
Yes — thaw in the fridge overnight or on the counter for 30–40 minutes. Keep it cold while you work.
Can I make these vegan?
Use vegan cream cheese and a plant-based puff pastry; use a milk alternative in the glaze.
How do I stop soggy bottoms?
Reduce any runny cranberry on the stove to thicken, and bake on a preheated tray if possible. Also avoid over-loading the filling.
Variations focusing on desserts using cranberry sauce
- Cranberry Almond Danishes: Add sliced almonds and a honey drizzle.
- Cranberry Maple Rolls: Replace glaze with maple syrup and add a pecan crumble.
These are easy Desserts Using Cranberry Sauce that keep things seasonal.
Party ideas & presentation
Arrange mini danishes on a large board with sprigs of rosemary, cheese, and sliced apples. They pair beautifully with sparkling wine, coffee, or tea. Want to be extra? Dust with edible gold dust for holiday glam.
Troubleshooting — simple fixes
- Filling leaked? Your score was too small or you overfilled. Next batch: leave a wider border and press seam gently.
- Dough didn’t puff? Dough warmed too much — chill and try again.
- Cranberry slid off? The cream-cheese layer should sit slightly under the cranberry to help anchor it.
More creative Recipes With Cranberry Sauce
- Cranberry BBQ glaze for meatloaf.
- Cranberry-mustard spread for sandwiches.
- Cranberry swirl cheesecake bars.
These Recipes With Cranberry Sauce show the range from savory to sweet.
Cheap & cheerful: why this is a smart use of leftovers
This recipe stretches a small jar into multiple servings. Puff pastry is inexpensive and yields bakery-level results. It’s a smart, budget-friendly answer to Things To Make With Cranberry Sauce when you want a high-impact, low-cost dish.
Final thoughts — wrap-up (short & punchy)
If you’re wondering What To Make With Cranberry Sauce that feels new, this cheese danish is your answer. It’s versatile, forgiving, and guaranteed to convert skeptics. Make minis for a party, bake a sheet for brunch, or keep one for yourself and call it a self-care pastry.
Bold last tip: If you only try one trick — chill the assembled danishes for 10 minutes before baking to keep the edges crisp and the filling intact.
So — ready to rescue that jar and turn it into something brilliant? This is one of the easiest, most delicious Cranberry Sauce Desserts and a perfect example of creative Cranberry Sauce Ideas. Make it, share it, and watch everyone ask, “Where did you get these?”
(And FYI — I won’t tell if you keep one for yourself before company arrives.)
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Brilliant Leftover Cranberry Sauce Cheese Danish — What To Do With Cranberry Sauce
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 8 cheese danishes 1x
- Category: Breakfast
Ingredients
For the pastries
- 1 sheet frozen puff pastry (thawed according to package directions)
- 8 oz (225 g) cream cheese, softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ~1 cup leftover cranberry sauce
- 1 large egg
- 1 tablespoon water
For the orange-vanilla glaze
- 1/2 cup powdered (confectioners’) sugar
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon fresh orange juice (add extra, 1/4 tsp at a time, to thin)
- 1/2 teaspoon orange zest (optional, for extra brightness)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
- Unfold or roll the thawed puff pastry on a lightly floured surface. Cut the sheet into eight equal rectangles.
- Using a sharp knife, score a shallow border about 1/4 inch (6 mm) from the edges of each rectangle — don’t cut all the way through. Lightly prick the center area inside the border with a fork so the middle stays lower while baking. Transfer the rectangles to the prepared baking sheet and keep them cool while you finish assembling.
- In a mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and creamy.
- Drop 1 to 2 heaping tablespoons of the cream cheese mixture into the center of each scored rectangle and spread it gently, leaving the outer border free of filling.
- Spoon about 1 to 2 tablespoons of cranberry sauce on top of the cream cheese layer in each square. Spread the sauce lightly, taking care not to let it cross the scored edge.
- Whisk the egg and water together to make an egg wash. Brush the pastry borders with the wash to help them brown beautifully.
- Bake for 15–18 minutes, or until the pastry is puffed and golden and the filling looks set. Remove from the oven and cool on a wire rack for a few minutes.
- While the pastries cool, whisk together the powdered sugar, vanilla, orange juice, and orange zest in a small bowl. Add additional orange juice, 1/4 teaspoon at a time, until you reach a drizzling consistency.
- Drizzle the glaze over the slightly cooled danishes. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a 350°F oven to refresh the puff pastry. You can also freeze unbaked assembled squares on a tray until firm, then bag them and bake from frozen, adding a few extra minutes to the bake time.
Nutrition
- Calories: 311Calories
- Sugar: 25g
- Sodium: 285mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 24mg
