Introduction

Transform your leftover cranberry sauce into a delightful breakfast treat with this easy cranberry sauce cheese danish recipe. Flaky puff pastry layers, creamy sweetened cheese, and tangy cranberry topping make a perfect combination for any morning or snack time.

The image shows a rectangular puff pastry tart with three main layers. The bottom layer is golden-brown, flaky pastry with visible folds around the edges. The middle layer is a smooth, creamy white spread covering the pastry inside the border. The top layer is a bright red cranberry compote spread evenly in the center, with visible pieces of fruit creating a textured surface. White icing is drizzled in diagonal lines over the entire tart and spills slightly onto the white marbled surface beneath, adding a glossy finish. A whole cranberry is placed near the tart for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry dough
8 oz cream cheese, softened
3 tbsp granulated sugar
1 cup leftover cranberry sauce
1 egg
1 tbsp water
1 tsp vanilla extract (or vanilla bean paste)
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/2 tbsp orange juice (add 1/4 tsp at a time if you need to thin out the glaze)
1/2 tsp orange zest (optional, for stronger orange flavor)

Instructions

Step 1: Preheat the oven to 400°F and line your baking sheet with parchment paper; set aside.
Step 2: Slice the puff pastry sheet into 8 equal rectangles. Score each rectangle with a sharp knife, leaving about 1/4 inch borders. Poke the center of each square with a fork to prevent that area from puffing up. Set the prepared squares aside in a cool spot.
Step 3: In a large bowl, mix the softened cream cheese with the granulated sugar and 1 tsp vanilla extract until smooth. Spoon 1 to 2 heaping tablespoons of this mixture onto the center of each puff pastry square, spreading it gently but keeping clear of the edges.
Step 4: Top the cream cheese layer with 1 to 2 tablespoons of leftover cranberry sauce, spreading it carefully without touching the pastry edges.
Step 5: In a small bowl, beat the egg with water to make an egg wash. Brush the edges of each pastry square with the egg wash. Place the pastries on the prepared baking sheet and bake for 16 minutes or until golden and puffed.
Step 6: While baking, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange juice, orange zest (if using), and 1/4 tsp vanilla extract until smooth. Add more orange juice a little at a time if you need to thin the glaze.
Step 7: Once the danishes are baked and slightly cooled, drizzle the orange glaze over the top and serve.

Tips & Variations

For a more festive touch, sprinkle chopped nuts like pecans or walnuts over the cream cheese before adding cranberry sauce.
If you don’t have leftover cranberry sauce, use fresh cranberries heated with a bit of sugar and orange zest to make a quick compote.
Try substituting the orange zest with lemon zest for a different citrus twist in the glaze.
Keep the puff pastry cold until you are ready to bake to ensure maximum flakiness.

Storage

Store leftover danishes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a 350°F oven for about 5-7 minutes until crisp again. Avoid microwaving as it can make the pastry soggy.

How to Serve

A rectangular puff pastry with three visible layers showing a golden brown, flaky crust forms the base. On top, there is a white cream layer, smooth and slightly thick, spread evenly inside the pastry edge. Above the cream are two heart-shaped dollops of deep red, glossy berry jam with rich texture and some small whole berries visible. A thin drizzle of white icing is laid across the jam and crust in diagonal lines. A single bite is taken from the bottom right corner, revealing the layered inside of the pastry. The pastry rests on crumpled brown parchment paper, placed on a white marbled surface, with a few small fresh berries nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry instead of frozen?

Absolutely! Homemade puff pastry works beautifully if you have the time and skill, offering an even flakier and buttery base for these danishes.

What can I substitute for cream cheese?

You can use mascarpone or ricotta cheese for a milder flavor, though the texture and sweetness may vary slightly. Adjust sugar accordingly if using ricotta.

Leftover Cranberry Sauce Cheese Danish Recipe

Print Recipe

★★★★★

4.8 from 139 reviews

This delightful Leftover Cranberry Sauce Cheese Danish is a perfect way to transform your holiday leftovers into an elegant and delicious pastry. Featuring flaky puff pastry filled with creamy sweetened cream cheese and tangy cranberry sauce, topped with a zesty orange glaze, this recipe is ideal for breakfast, brunch, or a festive dessert.

Author: Marco
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Yield: 8 cheese danishes 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pastry

1 sheet frozen puff pastry dough

Filling

8 oz cream cheese, softened
3 tbsp granulated sugar
1 tsp vanilla extract (or vanilla bean paste)
1 cup leftover cranberry sauce

Egg Wash

1 egg
1 tbsp water

Orange Glaze

1/2 cup powdered sugar
1/4 tsp vanilla extract
1/2 tbsp orange juice (add 1/4 tsp at a time if you need to thin out the glaze)
1/2 tsp orange zest (optional, for stronger orange flavor)

Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
Prepare Puff Pastry: Slice the frozen puff pastry sheet into 8 equal rectangles. Using a sharp knife, score the border of each rectangle by cutting about 1/4 inch inside the edges without cutting all the way through. Prick the center of each square with a fork to prevent it from puffing up excessively. Set the prepared pastry aside in a cool place.
Make the Cream Cheese Filling: In a large bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.
Assemble the Danish: Spoon 1 to 2 heaping tablespoons of the cream cheese mixture into the center of each puff pastry rectangle, spreading gently while keeping clear of the edges. Then add 1 to 2 tablespoons of leftover cranberry sauce on top of the cream cheese, again avoiding the edges.
Apply Egg Wash and Bake: In a small bowl, beat the egg with water to create an egg wash. Brush the edges of each pastry square with the egg wash to help with browning. Bake on the prepared sheet for 16 minutes or until golden and puffed.
Prepare the Orange Glaze: While the danishes bake, whisk together powdered sugar, orange juice, orange zest (if using), and vanilla extract in a medium bowl. Adjust the consistency by adding orange juice 1/4 teaspoon at a time if needed to thin out the glaze.
Glaze and Serve: Once the danishes are baked and slightly cooled, drizzle the orange glaze over the top. Serve warm or at room temperature for a delicious treat.

Notes

Make sure your cream cheese is softened to room temperature for easy mixing.
Do not overfill the puff pastry to avoid leaks during baking.
Cooling the puff pastry after scoring helps maintain the shape during baking.
For a stronger orange flavor in the glaze, add more zest but be careful to not overpower the sweetness.
Leftover cranberry sauce can be homemade or store-bought for convenience.
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: cranberry sauce, cheese danish, puff pastry, leftover recipe, breakfast pastry, holiday leftovers