Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze

• roll refrigerated crescent rolls1
• cream cheese↗2 ounce
• granulated sugar↗1 tablespoon
• egg + 1 tablespoon milk (for egg wash)1

  + 1 tablespoon milk (for egg wash)

• jam or fruit spread (I like a classic strawberry but this is also delicious with something more seasonal)↗0.5 cup
• powdered sugar↗0.5 cup
• warm melted salted butter1 tablespoon
• warm water1 tablespoon
• vanilla extract↗0.125 teaspoon
• fresh cranberries↗3 cup
• water↗0.5 cup
• granulated sugar↗1.25 cup

Step-by-step instructions

1. 1

   Make the sugared cranberries: Boil 1/2 cup water with 1/2 cup sugar for 3-4 minutes. Add washed and dried cranberries to the pot; stir to combine. Transfer to a parchment-lined tray and let cool for one hour (to make them sticky and not overly wet). Once cool and sticky, toss with the remaining 3/4 cup sugar to coat.

2. 2

   Make the cream cheese danishes: Preheat the oven to 375 degrees. Unroll the dough out into one flat piece on a clean work surface. Use a rolling pin to roll it out and press the seams together. You want to make a solid rectangle that is just a bit bigger than the original shape.

3. 3

   Mix the softened cream cheese with the sugar until well combined. Spread evenly over the dough.

4. 4

   Cut the dough into 4 long strips. Fold each strip in half (so the cream cheese isn’t getting all over your hands) and then twist each strip into a long rope. Roll the rope into a spiral to make the shape of the danish. Transfer to a parchment-lined baking sheet.

5. 5

   Mix the egg and milk to make an egg wash. Brush each danish with egg wash and dollop each danish with 1 tablespoon of the jam. Bake for 10 minutes; if you want, increase temperature to 400 and bake for 3-5 more minutes to achieve desired browning.

6. 6

   Finish and glaze: Remove from oven and let cool. While cooling, whisk the glaze ingredients together.

7. 7

   Top each danish with a few sugared cranberries (see notes below) and drizzle with glaze. I really (like, really) enjoy eating these warm. The cream cheese layer, the jammy goodness, the tart crunch from the cranberries… oof. So good!