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This cranberry orange cheese danish is super easy but as delicious as a pastry from your favorite bakery. Buttery puff pastry, a quick cranberry jam, citrus cream cheese and an orange glaze make this irresistible. Perfect holiday breakfast!
Best holiday breakfast, coming right up!
This cranberry orange cheese danish is a dream. The pastry is super flaky and buttery. The filling is creamy and citrusy. And the quick cranberry jam tastes like a holiday flavor explosion.
Put this on the list right next to my creme brulee french toast and overnight croissant casserole when it comes to christmas morning breakfast.
It can be breakfast.
Brunch.
Dessert!
A snack with tea or coffee.
A few years ago I shared a lemon blueberry cheese danish and it’s become a staple for us. I usually make it in the spring months, but I’ve been dying to have a christmas-y version too.
Cranberry orange isn’t my favorite flavor, but everyone else in my life absolutely loves it. My kids, my mom – it’s often their muffin of choice.
The combination of tart cranberries with fresh and bright citrus mixed with a creamy filling… oh my gosh. It is SO good.
To make this, I use puff pastry, which by at this point I think you know I can’t live without. My favorite brands are the ones that come in a full sheet in the refrigerated section. Brands like wewalka and jus roll. I don’t love to use the frozen versions that come perforated already. It’s much easier to use a full sheet like this and it cooks up beautifully!
The danish is so flakey and buttery, the filling spreads evenly on the dough and you can make it for a big family for breakfast!
That’s my goal. I love it.
With the refrigerated puff pastry, you can also make this ahead of time (night before or morning of) and store it in the fridge. All you have to do is brush it with egg wash before baking.
I could eat the filing with a spoon. It’s so creamy and almost tastes like citrus cheesecake. Fresh orange zest, orange juice, cream cheese and powdered sugar blended together make for a silky, dreamy bite that complements the tart fruit so well.
This is also another amazing dish to make with leftover cranberry sauce from Thanksgiving! Or make a big batch of the cranberry sauce and keep it in the freeze so you can make this all season long.
Then my favorite part: the orange glaze. Drizzle it on top while it’s still warm. It melts and tastes like a fancy pastry from your favorite bakery.
The best!
Cranberry Orange Cheese Danish
Cranberry Orange Cheese Danish
This cranberry orange cheese danish is super easy but as delicious as a pastry from your favorite bakery. Buttery puff pastry, a quick cranberry jam, citrus cream cheese and an orange glaze make this irresistible. Perfect holiday breakfast!
- 1 cup cranberries
- 3 tablespoons orange juice
- 3 tablespoons sugar
- 1 sheet puff pastry, thawed if frozen
- 1 large egg + 1 teaspoon water, beaten together for egg wash
- 4 ounces cream cheese, softened
- 2 tablespoons fresh orange zest
- 1 tablespoon orange juice
- 1 cup powdered sugar, plus more for sprinkling
orange glaze
- 1 ½ cups powdered sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh grated orange zest
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Combine the cranberries, orange juice and sugar in a saucepan over medium-low heat. Cook, stirring often, until the cranberries burst and the mixture becomes jam-like, about 6 to 8 minutes. Cook until the cranberries are soft. Let the mixture cool.
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Place a sheet of parchment paper on a baking sheet.
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Slice the puff pastry in half lengthwise. Keep one of the halves on the parchment paper.
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Beat together the cream cheese, orange zest, juice and sugar until creamy and smooth. I use a hand mixer. Spread the cheese cheese mixture in the center of the one slice of puff pastry, leaving a border around the edges.
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Spoon the cranberry jam over top of the cream cheese mixture.
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Use the egg wash to brush the border of the puff pastry. Place the other slice of puff pastry on top, pressing down the edges to seal. Refrigerate for 20 to 30 minutes. This helps the cream cheese firm up.
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Preheat the oven to 425 degrees F.
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Brush the entire puff pastry with the egg wash. Slice a few slits in the top to let steam escape.
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Bake for 20 to 25 minutes, until golden and puffed. Remove and let cool slightly before glazing and topping with a small sprinkle of powdered sugar.
orange glaze
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Whisk together the orange zest, juice and powdered sugar. If the mixture is still too thick, drizzle in a little bit more orange juice or even milk 1 teaspoon at a time. Drizzle over the pastry.
Seasonal cheer!