- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In small saucepan, combine 1 1/2 cups of the cranberries, the sugar, 3 tbsp water and the cinnamon. Cook over medium-low heat, stirring often, until sugar has dissolved. Increase heat to medium; cook until cranberries have burst and mixture has thickened, 8 to 10 minutes. Remove from heat; stir in remaining cranberries. Refrigerate for at least 30 minutes.
Preheat oven to 375°F; line baking sheet with parchment paper. On floured work surface, place sheet of puff pastry and, using ruler and pizza wheel (or paring knife), cut 6 equal-size rectangles. Place them 1 inch apart on prepared baking sheet. Using fork, prick centres of each rectangle all over. Set aside.
In bowl, using electric mixer on high speed, beat cream cheese with maple syrup until pale and smooth, 1 to 2 minutes. Using spoon, spread cream cheese filling in centre of each rectangle, leaving small border on all sides. Spoon cranberry filling over top. Bake until pastry is puffed and golden brown, 15 to 18 minutes. Let cool for 10 to 15 minutes.
Meanwhile, in bowl, whisk together icing sugar and milk until smooth. Using spoon, drizzle glaze over Danishes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or individually wrapped in plastic wrap and frozen for up to 3 months.)
Nutritional facts Per serving: about
- Iron 0.7 mg
- Fibre 2 g
- Sodium 185 mg
- Sugars 52 g
- Protein 2 g
- Calories 415
- Total fat 16 g
- Cholesterol 20 mg
- Saturated fat 8 g
- Total carbohydrate 66 g
