Empty My Fridge
Cream Cheese Danishes with Sugared Cranberries and Butter Glaze
Ingredients
- Roll refrigerated crescent rolls1
- Cream cheese2 oz
- Sugar9 tbsp + 1 ¼ cups
- Egg1
- Jam½ cups
- Butter · melted1 tbsp
- Vanilla0.13 tsp
- Cranberry3 cups
Instructions
- Boil the 1/2 cup water with 1/2 cup sugar for 3-4 minutes. Add the washed, dried cranberries and stir. Spread on a parchment-lined tray and let cool for one hour until sticky, then toss with the remaining 3/4 cup sugar to coat.
- Preheat the oven to 375°F. Unroll the dough into one flat piece, press the seams together and roll it into a solid rectangle slightly larger than the original shape.
- Mix the softened cream cheese with 1 tablespoon sugar until smooth, then spread evenly over the dough.
- Cut the dough into 4 long strips. Fold each strip in half, twist into a rope, then coil into a spiral. Place on a parchment-lined baking sheet.
- Mix the egg and milk for the egg wash. Brush each danish, then top each with 1 tablespoon jam. Bake 10 minutes; for more browning, raise the oven to 400°F and bake 3-5 more minutes.
- Remove from the oven and let cool. Meanwhile, whisk the glaze ingredients together.
- Top each danish with a few sugared cranberries and drizzle with glaze.
Summarized from Pinch of Yum's video. Watch it for the details.
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