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
- 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.
- While the jam cools, 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 the 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 gently spread it about.
- Bake for 15 minutes, until the filling is set. Check after 5 minutes, if the pastry is nicely browned tent with foil while it finishes baking. Allow the pastry to cool for 10 minutes.
- While the pastry cools, make the glaze. Whisk together the confectioners' sugar, milk, almond extract, and salt.
- Once the pastry has cooled, drizzle with glaze and top with sliced almonds. Allow the glaze to set, then slice and serve.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days.
Variations: Swap the cranberry jam for ½ cup of your favourite seedless jam (like strawberry, raspberry, apricot, or cherry).