Ingredients
Scale
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