Our buttery Cranberry Danish pastry gets layered with a rich cream cheese spread and a deep red berry jam and drizzled with a sweet orange glaze, creating a delectable fruit-filled treat. These are best served the day they’re made, but we doubt you’ll have leftovers anyway!
Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll Yeasted Rough Puff Pastry into a 15×10½-inch rectangle (about ¼ inch thick). Cut pastry in half lengthwise, creating 2 (15×5¼-inch) rectangles. Place 1 rectangle on each prepared pan.
Using the back of a sharp knife or bench scraper, carefully score a border 1 inch from edges of 1 rectangle. Repeat with remaining rectangle. Refrigerate for 15 minutes or until ready to use.
In a medium bowl, fold together cream cheese and granulated sugar until smooth. Fold in egg yolk and vanilla until combined.
Spread half of cream cheese mixture (¾ cup or 171 grams) within scored area on each rectangle. Cover pastries with greased plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.
Preheat oven to 400°F (200°C).
Gently spread half of Cranberry Compote (¾ cup or 257 grams) onto cream cheese mixture on each pastry.
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, lightly brush egg wash onto pastry border.
Bake, one pan at a time, until golden brown and puffed, 15 to 20 minutes. Let cool on pans on wire racks for 10 minutes.
In a small bowl, whisk together confectioners’ sugar and orange juice; drizzle onto Danish. Let stand for 10 minutes; serve warm.
Yeasted Rough Puff Pastry
In a small microwave-safe bowl, stir together 3 tablespoons (45 grams) water and ½ teaspoon (2 grams) sugar; heat on high in 10-second intervals until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C). Whisk in yeast until well combined. Let stand until foamy, 5 to 10 minutes.
Repeat rolling, folding, and rotating procedure twice (a total of 4 book-folds). Wrap dough in plastic wrap, and refrigerate for at least 1½ hours or up to overnight.
In a medium saucepan, bring cranberries, sugar, 2 tablespoons (30 grams) water, orange zest, and salt to a boil over medium high heat, stirring frequently, until sugar dissolves. Reduce heat to medium-low, and cook, stirring occasionally, until cranberries have burst, begin to break down, and mixture has thickened, 10 to 15 minutes. Remove from heat, and transfer to a heatproof bowl. Let cool completely before using. Refrigerate in an airtight container for up to 3 days.