This cranberry orange cheese danish is simple to make yet tastes like a pastry from your favorite bakery. Flaky, buttery puff pastry, an easy cranberry jam, a bright citrus cream cheese filling, and an orange glaze make it irresistible—perfect for holiday mornings.
A standout holiday breakfast (or brunch or dessert).
This cranberry orange cheese danish delivers flaky pastry, creamy filling and a punch of tart-sweet cranberry. It’s the kind of treat that works for special breakfasts, weekend brunches, or a cozy afternoon with coffee.
Serve it alongside other holiday favorites for a memorable Christmas morning—or make it any time you want a festive pastry.
It’s perfect as:
- Breakfast
- Brunch
- Dessert
- A snack with tea or coffee
I’ve shared a lemon blueberry version before and it’s a springtime favorite. This cranberry orange version brings that same flaky pastry and creamy filling but swaps in bright citrus and tart cranberries—very seasonal and festive.
Cranberry and orange is a classic combo for good reason: the tart cranberries balance the sweet glaze and the cream cheese filling, creating a layered flavor profile that’s both fresh and indulgent.
Use a refrigerated sheet of puff pastry for best results. I prefer full sheets (not the perforated frozen squares) because they’re easier to work with and bake up especially flaky and golden. Brands sold in the refrigerated section that come in a full sheet are ideal.
The pastry is buttery and crisp, the cream cheese layer spreads smoothly, and a little cranberry jam on top adds the perfect holiday tang. This recipe scales well, so you can make one danish or enough to feed a crowd.
You can assemble the danish ahead of time and refrigerate it overnight or the morning you plan to bake—just brush with egg wash right before it goes into the oven. That makes it an easy option for holiday mornings when you want something special without last-minute fuss.
The cream cheese filling is silky and citrus-forward. Fresh orange zest and juice combined with softened cream cheese and powdered sugar create a filling that tastes like a light citrus cheesecake—perfect with the tart cranberry jam.
This recipe is also a great way to use leftover cranberry sauce from Thanksgiving: a small batch of cranberry jam works beautifully as the fruit layer. You can even make extra and freeze it to have on hand during the season.
The finishing touch is an orange glaze—made from powdered sugar and fresh orange juice and zest—drizzled over the warm pastry. The glaze melts slightly into the surface, creating that bakery-quality look and flavor.
The result is crispy, tender pastry with a creamy, citrusy center and a bright, fruity topping—delicious and festive.
Cranberry Orange Cheese Danish
Cranberry Orange Cheese Danish
4 to 6, 1 danish
45 mins
25 mins
1 hr 10 mins
Ingredients
- 1 cup cranberries
- 3 tablespoons orange juice
- 3 tablespoons sugar
- 1 sheet puff pastry, thawed if frozen
- 1 large egg + 1 teaspoon water, beaten for egg wash
- 4 ounces cream cheese, softened
- 2 tablespoons fresh orange zest
- 1 tablespoon orange juice
- 1 cup powdered sugar, plus more for dusting
Orange Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh grated orange zest
Instructions
- Combine the cranberries, orange juice and sugar in a saucepan over medium-low heat. Cook, stirring often, until the cranberries burst and the mixture becomes jam-like, about 6 to 8 minutes. Let cool.
- Place a sheet of parchment paper on a baking sheet. Slice the puff pastry in half lengthwise and keep one half on the parchment.
- Beat together the cream cheese, orange zest, orange juice and powdered sugar until smooth. Spread the cream cheese mixture in the center of one puff pastry half, leaving a border around the edges.
- Spoon the cooled cranberry jam over the cream cheese layer.
- Brush the border of the puff pastry with egg wash and place the other pastry half on top, pressing the edges to seal. Refrigerate 20–30 minutes to help the filling set.
- Preheat the oven to 425°F (220°C).
- Brush the entire pastry with egg wash and cut a few slits on top to vent steam.
- Bake 20–25 minutes, until golden and puffed. Let cool slightly before glazing and dusting with a little powdered sugar.
Orange Glaze
- Whisk together the orange zest, orange juice and powdered sugar until smooth. Add a teaspoon more juice or milk if needed to reach desired drizzling consistency. Drizzle over the warm pastry.
Seasonal cheer!