Easy Cranberry Cream Cheese Danish

When the holidays arrive, I’m always looking for ways to use puff pastry– a simple ingredient that’s easy to find and yet, can be twisted and twirled into the most festive holiday dessert or appetizer, like my Spinach Puff Pastry Christmas Tree.

Quick to make, utterly delicious, and pretty too. Whether you’re serving these cheese danishes for Thanksgiving, Christmas, or a holiday afternoon tea.

It’s much like an apple strudel that’s dressed up for the holidays. These Cranberry Cream Cheese Danishes are a festive and easy dessert that, if you’re a cranberry lover, is tailor-made just for you!

Pro Tip: Eat These Warm

Before we jump into the ingredients and how to make this Cranberry Cream Cheese Danish, here is a pro tip. While my husband will eat these frozen if need be (he loves them that much), they are incredibly delicious when eaten warm. A little like our Pain au Chocolat!

Just before serving, glaze the braid and serve this festive treat for the holidays!

Cream Cheese Danish Ingredients

You can find the ingredient measurements in the recipe card below! Here’s what you need:

For the Cranberry Filling

• Cranberries: fresh or frozen work equally well
• Granulated sugar to sweeten the cranberries
• Orange zest because they pair SO well together 😋
• Cinnamon for a warming note

For the Danishes

• Cream cheese filling (softened cream cheese plus a bit of sugar to sweeten). You can eliminate the sugar or substitute honey if preferred.
• Store-bought puff pastry thawed by package instructions
• Egg wash: 1 egg mixed with water

How to Make Cranberry Cream Cheese Danish with Cranberries

Much like apple strudel, this Cranberry Cream Cheese Danish is very easy to make. Follow these simple steps:

1. Make the cranberry filling: Add the ingredients to a saucepan and bring to a boil. Reduce heat and cook until thickened. Refrigerate to cool the filling quickly.
2. Mix softened cream cheese with sugar (or honey) until smooth.
3. Prepare the pastry, fill with cream cheese and cranberry filling, and make an easy braid (more instructions below).

Making the Cranberry Cream Cheese Danish Braid

Step-by-step instructions are also in the recipe card below.

Step 1: Prepare the pastry

Unfold the thawed pastry over a lightly floured work surface and roll in one direction to extend the length by 2 inches. The folds in the pastry will help guide the assembling of the Danish. I like to transfer the dough to parchment paper for easy transfer to a baking sheet.

Step 2: Fill the pastry

This recipe makes two pastry braids. Repeat the steps for both (or make one and use the cranberry filling on leftover turkey sandwiches!).

Spread half of the cream cheese down the center of the pastry, leaving 1″ of space at the top and bottom. Then, spread the cranberry filling over the cream cheese, keeping the 1-inch border.

Step 3: Making the braid

Cut equal 1-inch strips along each pastry side, leaving 1/2-inch space between the filling and the strip.

Fold the top flap of dough and pinch the corners down to seal. Then, alternating from left to right, fold in the side strips, making a twist for a decorative finish.

Fold up the bottom flap, pinching the corners to seal, then finish folding in the last two side strips, pinching the corners to seal.

Step 4: Bake

Transfer the Danish to a baking sheet, brush with egg wash, and bake at 400˚F for 18-22 minutes or until the top is golden and puffed.