Cranberry Cheese Danish Recipes

Steps:

• In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
• On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
• Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
• Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
• Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.

Steps:

• Preheat oven to 375°F
• Line 12x18x1-inch baking sheet with parchment paper.
• Unroll both tubes of dough; arrange side by side in pan (some of dough may hang over 1 long edge).
• Press to seal all seams to form 1 large piece and cover pan bottom.
• Beat cream cheese, 1/2 cup sugar, 2 1/2 tablespoons cornstarch, and egg yolk in medium bowl to blend.
• Mix in cottage cheese.
• Mix cranberry sauce and remaining 1 tablespoon cornstarch in small bowl until cornstarch dissolves.
• Spread cheese filling lengthwise over left half of dough, leaving 1-inch plain dough border on top, bottom, and left edges.
• Top cheese with cranberry filling.
• Using parchment as aid, fold plain dough over, enclosing filling; peel back paper.
• Seal dough edges.
• Cut several diagonal slits in top of dough.
• Beat egg white until frothy; brush over top.
• Bake until cooked through, about 35 minutes.
• Dust with more sugar and cool.
• Serve warm or at room temperature.