Cranberry Danish

The last time I made a danish I was in culinary school. We made laminate dough, also known as puff pastry, which is filled with butter and folded, rolled out, and rested until it yields the perfect dough. It is heavenly but a lot of work. When I saw a recipe that used Pillsbury Crescent rolls as the dough, I knew I had to try it. Come on, who doesn't like crescent rolls? The original recipe called for cherries and cream cheese, but I decided to make cranberry cream cheese. You can top it with a simple glaze or leave it plain. This recipe was simple and delicious and a winner with guests.

Cranberry Danish
Source: Adapted from Center Cut Cook

1 tube Pillsbury Crescent Recipe Creations Seamless Dough Sheet (If you use regular crescent rolls, pinch the seams together.)
1 (8 oz.) package cream cheese (softened)
2 tablespoons sugar
1 tablespoon vanilla
1/2 cup to 3/4 cup filling (I used whole berry cranberry jelly.) 


Preheat oven to 375 degrees.
Spray a large rimmed baking sheet with non-stick cooking spray.
With a hand mixer, beat together cream cheese, sugar, and vanilla until smooth.
Unroll the dough sheet onto the baking sheet.
Using scissors, make about 2-inch long cuts about 1 inch apart on each side of the dough. 
Spread the cream cheese down the middle of the dough.
Spread the cranberry filling on top of the cream cheese. 
To give the dough a braided look: Starting at one end, fold the strips over the filling on an angle alternating from one side to the other.
Bake for 15–20 minutes until the danish is golden brown.
Let cool and top with glaze if desired.

Simple Glaze
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

Whisk together all ingredients and drizzle over danish.