Introduction

This Leftover Cranberry Sauce Cheese Danish is a delightful way to transform your holiday leftovers into a sweet and flaky treat. Cream cheese and tangy cranberry sauce combine inside buttery puff pastry, finished with a bright orange glaze for a perfect balance of flavors. It’s an easy pastry that’s impressive enough for guests or a cozy breakfast.

A rectangular pastry with a golden-brown puffed crust as the base, topped with a smooth white cream cheese layer spread evenly, then covered with a thick, deep red cranberries jelly layer in the center, drizzled with white icing in thin diagonal lines over the top; the pastry rests on brown parchment paper with some white icing drops scattered around and a whole fresh cranberry near the top right corner, all displayed on a white marbled texture. 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
For the vanilla icing:
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tbsp orange juice (add 1/4 tsp at a time to thin if needed)
- 1/2 tsp orange zest (optional, for a stronger orange flavor)

Instructions

Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
Step 2: Slice the puff pastry sheet into 8 equal rectangles. Using a sharp knife, score the edges about 1/4 inch from the border on each rectangle. Poke the center of each pastry square with a fork to prevent it from puffing up. Place the prepared pastries somewhere cool while assembling.
Step 3: In a large bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth. Spoon 1 to 2 heaping tablespoons of the cream cheese mixture into the center of each puff pastry square and spread gently, keeping clear of the edges.
Step 4: Add 1 to 2 tablespoons of leftover cranberry sauce on top of the cream cheese layer on each pastry, spreading gently to avoid touching the edges.
Step 5: In a small bowl, whisk the egg with the water to make an egg wash. Brush the edges of each pastry with the egg wash to promote golden color during baking.
Step 6: Bake the pastries on the prepared baking sheet for about 16 minutes, until puffed and golden brown. Remove from the oven and let cool slightly.
Step 7: While the pastries bake, prepare the glaze by whisking together powdered sugar, orange juice, vanilla extract, and orange zest in a medium bowl until smooth. Adjust the consistency by adding more orange juice a little at a time if needed.
Step 8: Drizzle the orange glaze over the warm cheese danishes before serving.

Tips & Variations

Use chilled puff pastry to make handling easier and help retain the flaky texture during baking.
Substitute lemon juice or other citrus juice for the orange juice in the glaze for a different citrus flavor.
Try adding a sprinkle of chopped nuts like pecans or walnuts on top for added crunch.
For a richer filling, blend in a teaspoon of cream cheese with mascarpone or ricotta.
If you don’t have leftover cranberry sauce, try raspberry or strawberry preserves instead.

Storage

Store leftover danishes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in a toaster oven or regular oven at 325°F for 5–7 minutes to restore crispiness before serving. Avoid microwaving, as it can make the pastry soggy.

How to Serve

A square pastry with three visible layers is shown on crumpled brown paper over a white marbled texture; the bottom layer is golden brown and flaky, the middle layer is creamy white, and the top layer is a deep red fruit filling shaped like two hearts joined side by side, with a drizzle of white icing crossing diagonally. A bite is taken out of the bottom right corner, showing the flaky texture of the pastry. Three whole cranberries, two dark red and one bright red, lie near the top of the image. More white icing drips are scattered around the pastry. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these danishes ahead of time?

Yes, you can assemble the danishes and keep them in the refrigerator unbaked for up to 24 hours. Just brush with egg wash and bake fresh when ready. This helps save time on busy mornings.

What if I don’t have puff pastry?

Puff pastry is key for the flaky texture, but you could try using crescent roll dough in a pinch. The result will be softer and less flaky but still tasty with the creamy filling and cranberry topping.