Cranberry Almond Danish with Puff Pastry
Flakey puff pastry danish filled with sweet cream cheese and homemade cranberry jam topped with toasted almonds and drizzled with almond glaze. A perfect brunch or teatime treat!
Ingredients
- 1 sheet puff pastry, thawed
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- ¼ cup sliced almonds, toasted
Cranberry Jam
- 1½ cups cranberries
- ½ cup granulated sugar
- ¼ cup water
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Almond Glaze
- 1 cup confectioners' sugar
- 2 tablespoons milk
- ¼ teaspoon pure almond extract
- 1 pinch salt
Instructions
- Make the jam. Combine all the jam ingredients together in a pot. Set the pot over medium heat and bring to a simmer, stirring often until the sugar has dissolved. Reduce the heat to medium-low and simmer for 10-15 minutes, until the cranberries have burst and the mixture has thickened. Remove from heat and allow to cool for 30 minutes. For a smoother consistency, transfer to a stand mixer fitted with a paddle attachment and beat until smooth.
- Make the cream cheese filling. In a stand mixer fitted with the paddle attachment, beat together the cream cheese, granulated sugar, egg yolk, lemon juice, and vanilla on medium-high speed for 2 minutes, until smooth. Transfer to a piping bag.
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Cut the puff pastry sheet in half, creating two 10x5-inch sheets. Using a knife, lightly score a ¾-inch border around the edge of each square of pastry. Using a fork, prick the pastry inside the border. Place the pastry on the parchment-lined baking sheet. Bake for 15 minutes, until golden and puffy.
- Using the back of a fork, flatten the middle of the puff pastry. Pipe on the cream cheese filling. Spoon the jam over top and spread it about. Bake for 15 minutes, until the pastry is golden brown and the filling is set. Check the pastry after 5 minutes, if the pastry is nicely browned tent the pastry with foil while it finishes baking.
- Make the glaze. Whisk together the confectioners' sugar, milk, almond extract, and salt.
- Allow the pastry to cool for 10 minutes. Drizzle the danish with glaze and top with sliced almonds. Once the glaze has set, slice and serve.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days.
Variations: Swap the cranberry jam for ⅔ cup of your favourite seedless jam (like strawberry, raspberry, apricot, or cherry).