Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze

I would suggest stirring up your jam a bit to make it more “saucy” before you add it over the top of the danish (like, don’t just put a big solid chunk of jelly or jam on top). If needed, you can add a tiny bit of water to the jam to make it more spreadable and saucy. When they come out of the oven, the jam will be running over the top and they look a bit messy, but once you get the cranberries and the glaze on there it will be a masterpiece.

The glaze is designed to set fast, so that you don’t have to wait too long or make too much of a mess to eat these! So once you mix it up, don’t wait too long to use it or it will set and become harder to drizzle.

When you sprinkle the sugar over the cream cheese, it might create a less-smooth texture with the cream cheese. This didn’t bother me because you fold the strips before you roll and bake them, so the cream cheese layer is tucked inside anyway (and it saves you the step of having to pull out the mixers)! But if it bothers you visually or texturally, you can always just use electric mixers to get your cream cheese and sugar worked together before you start spreading it on the dough.