Cranberries and cream Danish from Baking for the Holidays: 52 Cozy, Seasonal Treats to Get You through the Winter (page 47) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Cranberry jam recipe on p. 202.

  • anya_sf on January 17, 2023

    Absolutely delicious, not too sweet, crisp pastry. Lingonberry jam was a good substitute for cranberry. I used all the cream cheese mixture, closer to 2 tsp per Danish. Despite issues with the dough in my cold kitchen (apparently I did not need the freezing/chilling steps), these baked up perfectly. Refrigerated overnight, let sit for 2.5 hrs at (cool) room temp, baked 23 min.

  • hirsheys on December 30, 2022

    We all were wowed with the texture of the croissant dough and felt that the jam and cheese didn't overpower the tasty dough. Could even use a touch more of the fillings. I found that the danishes that I shaped more loosely worked the best and were the best texture, but they all are delicious and very impressive. (I proofed the base dough overnight in the fridge.)

  • jay.moe on November 27, 2022

    The danish has a nice flavor of butter with a slightly sweet crunch. The dough was easy to make, but it didn't seem to save much time over a traditional croissant dough. The cranberry jam was delicious, not too sweet or tart and it paired nicely with the cream cheese filling. I maybe cooked the jam a little too long as it was too thick to spread nicely on the danish while it was baking. Since I only baked one pan at a time, they were done after only 16 minutes. So good still warm from the oven.

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