Cranberry Cheese Danish

This cheese danish recipe layers flaky, buttery puff pastry with a smooth almond cream cheese filling and a ribbon of cranberry sauce. Finished with a light glaze and toasted almonds, it’s a refined take on a classic bakery pastry with balanced sweetness and texture.

For more baked goods, try my Homemade Crescent Rolls and Almond Cake next.

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If you’re craving something nostalgic but still grounded in real ingredients, my homemade cheese danishes check every box. Using my own cranberry sauce as the filling gives this pastry a tart, jammy contrast that plays so well with the almond cream cheese. Everything is encased in a crisp puff pastry, so each slice is mouthwatering without being overly sweet.

Why is it called a Cheese Danish?

It’s called a cheese Danish because the filling is built around a sweetened cheese base, traditionally cream cheese, rather than a custard or fruit-only center. In my version, the cream cheese is enriched with almond and layered with cranberry, so it still honors that classic structure while leaning into additional flavors. The name reflects the technique and foundation, even when the fillings evolve.

Tools You’ll Need

• Baking Sheet
• Parchment Paper
• Mixing bowls
• Hand mixer
• Rubber spatula
• Sharp Knife or pastry cutter
• Pastry brush
• Piping bags or zip-top bags with the corner snipped
• Wire Rack

Ingredients You Will Need for Homemade Cheese Danish

Here is a breakdown of what you will need to make this danish recipe. For actual measurements, see the recipe card at the end of this post.

Puff Pastry & Assembly

• Puff Pastry — Store-bought puff pastry gives you distinct layers and structure without the time commitment of laminated dough, baking up crisp and evenly.
• Egg — Brushed along the edges, it encourages even browning and helps the pastry puff cleanly around the filling.
• Water — Loosens the egg wash so it applies smoothly without pooling or weighing down the pastry.
• Slivered Almonds — Toasted almonds add texture and a subtle nutty finish that complements the almond-forward filling.

Cranberry Sauce

• Cranberry Sauce — A concentrated fruit layer that holds its shape as it bakes, adding brightness and contrast to the rich cream cheese filling. I use my homemade cranberry sauce.

Almond Cream Cheese Filling

• Cream Cheese — Forms the base of the filling, giving the danish structure, richness, and a gentle tang.
• Egg Yolk — Adds richness and helps the filling bake up smooth and cohesive rather than loose.
• Powdered Sugar — Sweetens the filling while keeping the texture silky and easy to pipe.
• Almond Extract — Reinforces the nutty flavor throughout the filling without overpowering the pastry.
• Vanilla — Softens the almond notes and rounds out the overall sweetness.
• Kosher Salt (Diamond Crystal) — A small amount sharpens flavor and keeps the filling from tasting flat.

Almond Glaze

• Powdered Sugar — Creates a smooth, light glaze that finishes the pastry without masking the layers underneath.
• Almond Extract — Echoes the flavor of the filling and ties the danish together from start to finish.
• Whole Milk — Thins the glaze just enough so it drapes cleanly over the pastry.
• Kosher Salt (Diamond Crystal) — Balances the sweetness and keeps the glaze from tasting one-note.

How To Make Cheese Danish

Below is a summary of how to make cream cheese danish. For a complete and detailed list of steps, see the recipe card at the end of this post.

Thaw the Puff Pastry & Prep the Egg Wash

I start by thawing the puff pastry according to the package instructions so it’s pliable but still cold. In a small bowl, I whisk together the egg and water to make an egg wash and set it aside. Keeping the pastry chilled at this stage helps it bake up crisp and structured later.

Make the Almond Cream Cheese Filling

In a mixing bowl, I add the cream cheese and egg yolk and blend until completely smooth. I mix in the powdered sugar, almond extract, vanilla, and a pinch of kosher salt, blending just until everything is fully combined. The filling should be smooth and pipeable, with no lumps. Once it’s ready, I set it aside and preheat the oven to 400°F.

Assemble Your Cheese Danish

I place the puff pastry on a parchment-lined baking sheet and cut it in half lengthwise. Using a sharp knife, I score a ¾-inch border around the inside of each rectangle, being careful not to cut all the way through.

Bake

I transfer the pastries to the oven and bake for 14–17 minutes, until the puff pastry is risen and lightly golden. If the edges start to brown too quickly, I loosely tent them with foil. While the pastries bake, I prepare the almond glaze.

Make the Almond Glaze & Finish

To make the glaze, I gently mix the powdered sugar, almond extract, milk, and a pinch of salt until smooth. Once the pastries are out of the oven, I let them cool completely so the glaze sets properly. I finish by drizzling the glaze over the top and sprinkling with toasted almonds. This cranberry almond danish is best served once the glaze has set and the layers have cooled slightly.