Cranberry Cream Cheese Danish
A wintery spin on a brunch classic, a cranberry cream cheese danish is a welcome addition to any cup of coffee.
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Yield: 12 danishes
Ingredients
Dough
- 1 Recipe of Basic Danish Dough
- Egg Wash 1 egg + 1 tbsp. water
Cranberry Compote
- 4 ounces fresh cranberries
- 50 g sugar
- Zest of 1 orange
- 2 tablespoons orange juice
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- Cornstarch slurry 1 teaspoon cornstarch mixed with 2 teaspoons water
Cream Cheese Filling
- 227 g cream cheese softened
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- Zest of 1 orange
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 egg yolk room temperature
Glaze
- 227 g confectioners' sugar sifted
- 1 tablespoon orange juice
Instructions
- Prepare danish dough through final overnight chill.1 Recipe of Basic Danish Dough
- Cranberry compote: Place all ingredients expect cornstarch slurry in small saucepan. Simmer on low until cranberries start to burst and release juices, about 10 minutes, stirring occasionally. Stir in slurry and let simmer until thickened, stirring occasionally. Let chill completely before using.4 ounces fresh cranberries, 50 g sugar, Zest of 1 orange, 2 tablespoons orange juice, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/2 teaspoon salt, Cornstarch slurry
- Cream Cheese Filling:In a medium sized bowl, whip cream cheese with electric mixer until softened. Add sugar, cornstarch, orange zest and juice, vanilla and salt. Whip to combine. Add in egg yolk, whip until just combined.227 g cream cheese, 1 tablespoon granulated sugar, 1 teaspoon cornstarch, Zest of 1 orange, 1 tablespoon orange juice, 1 teaspoon vanilla extract, 1 teaspoon salt, 1 egg yolk
- Shaping the Pastries: Prepare two sheet pans with parchment or silicone baking mats. Cut the prepared danish dough in half, keeping one half wrapped in the fridge while working. Roll the dough on a lightly floured surface to 1/4" thick rectangle. Trim away outside 1/2" of the rectangle and discard. Cut into 4" squares, transfer to prepared pans, 6 squares to each pan.
- Egg wash the outside edges of each square. Fold each corner into the center of the square, and press to seal.Egg Wash
- Repeat with second pan. Cover pans loosely with plastic wrap and leave to rise in a warm spot until soft and puffy, about 1 1/2 - 2 hours. Preheat oven to 415°F towards the end of the proofing time.
- Using the back of a spoon, dent the center of the squares to create a spot for the filling and replace any corners that may have popped open while proofing. Spoon a generous tablespoon of cream cheese filling into the center and spread out to a 1 1/2" wide circle. Top with rounded teaspoon of cranberry compote.
- Egg wash any exposed edges and bake for 15-17 minutes, until deep golden brown. Rotate pans for even baking as needed.
- Glaze: Whisk together confectioners' sugar and orange juice, drizzle over cooled danishes.227 g confectioners' sugar, 1 tablespoon orange juice
Notes
- Danishes are best served fresh. They can be stored in an airtight container for 2 days, or wrapped tightly and frozen. Refresh in 350°F for about 5 minutes.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.