Looking for a way to use up cranberry sauce? This easy Cranberry Cream Cheese Crescent Danish pastry is a delightful treat. The best part? Use canned crescent dough as the base to make this recipe super simple! These cheesy Danish pastries can be filled with all types of jelly or jams if you don't have cranberry sauce on hand. Raspberry jelly is one of my favorite substitutions!
How do you make a Cranberry Cream Cheese Crescent Danish pastry using crescent dough? Start by separating your crescent dough into squares (not the precut triangles!). I mush together the seams so there aren't any holes.
Next, whip together some softened cream cheese, lemon, vanilla and sugar, and scoop a big spoonful onto each square.
Dollop your sauce or jam next, then fold up all of the edges to the middle so the filling doesn't spill out while baking.
Bake for 10 - 12 minutes, top with some glaze and enjoy a major sugar rush! To make the glaze, mix together some powdered sugar, lemon juice, vanilla, and warm water. Let the Danish pastries cool before drizzling it on!
This recipe makes eight Danish pastries, but you could certainly cut it in half if you don't need that much sugar on hand. We keep our leftovers in the fridge. You can reheat your leftovers by sticking them in a 300 degree oven for about 5 minutes or until they are warmed through. Or just eat them cold straight out of the fridge!
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