Ingrédients pour Cranberry Cheese Danish
- Crescent Rolls
- 4 ounces cream cheese (softened)
- Powdered sugar, for dusting
- 3 1/2 tablespoons cornstarch
- Egg
- Large Curd Cottage Cheese
- 1 (14-ounce) can cranberry sauce
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Comment préparer Cranberry Cheese Danish
- Preheat oven to 375°F (190°C).
- Line a 12x18x1-inch baking sheet with parchment paper.
- Unroll two (13.8 oz each) tubes of refrigerated puff pastry.
- Arrange the dough tubes side-by-side on the prepared baking sheet, pressing gently to seal the seams and form one large rectangle covering the bottom of the pan.
- In a medium bowl, beat together 4 ounces cream cheese (softened), 1/2 cup granulated sugar, 2 1/2 tablespoons cornstarch, and 1 large egg yolk until smooth and creamy.
- Stir in 8 ounces of small curd cottage cheese.
- In a small bowl, combine 1 (14-ounce) can cranberry sauce and 1 tablespoon cornstarch until the cornstarch is fully dissolved.
- Spread the cream cheese mixture evenly over the left half of the puff pastry, leaving a 1-inch border on the top, bottom, and left edges.
- Top the cream cheese filling with the cranberry sauce mixture.
- Using the parchment paper as an aid, carefully fold the plain right half of the dough over the filling, completely enclosing it.
- Peel back the parchment paper slightly to ensure the dough is sealed.
- Crimp and seal the edges of the dough to prevent leakage.
- Cut several diagonal slits into the top of the dough to allow steam to escape.
- In a small bowl, beat 1 large egg white until frothy.
- Brush the egg white evenly over the top of the pastry.
- Bake for 35-40 minutes, or until the pastry is golden brown and the filling is bubbly.
- Dust with powdered sugar and let cool slightly before serving.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
94g
Fat
55g
Carbs
20g
