These mini danishes are a wonderful addition to the breakfast table, especially during the holidays. A golden and flakey puff pastry filled with a tart and sweet Cranberry & Dried Cherry Relish, drizzled with cream cheese frosting. Your mornings will be merry and bright!
I start my Christmas decorating the day after Thanksgiving. I felt I was getting a little late start this year (2020), as most everyone was starting early and already had decorations up well before Thanksgiving! So, on Black Friday morning, I began decorating. And not too long into that, the leftovers from the day before were calling my name.
I had an idea, though! Something I’d been wanting to try using the puff pastry sheets I purchased as ‘buy one get one free’ before Thanksgiving and my leftover cranberry relish. I almost love using the sauce more as a dessert than as a side-dish with turkey. Why not use my tasty leftover cranberry sauce to make an impromptu breakfast with the puff pastry and create mini danishes?
The sauce itself is tart and sweet, and a little goes a long way. Incorporating it into mini danishes would be perfect. I had everything, including a growling stomach!
The tart and sweet cranberry sauce paired with the golden flaky puff pastry would make a wonderful addition to your breakfast table, too. I think they turned out great, with just the right amount of filling and sweetness, since they were mini. And anything ‘mini’ is just kinda fun to eat, right?
The filling for the danishes uses Festive Cranberry & Dried Cherry Relish. The relish can be made ahead of time and stored in the refrigerator for a few weeks.
Ingredients
- 1-2 cups Festive Cranberry & Dried Cherry Relish
- 1 puff pastry sheet, thawed
- 1 egg, slightly beaten
- 2 tbsp cream cheese, softened
- 1 cup powdered sugar
- 1 tsp milk, or as needed
- 1/4 tsp vanilla
Making the Puff Pastry Cups
Pre-heat oven to 375° F.
Unfold the thawed puff pastry sheet and lay on a lightly floured surface. Roll out the pastry sheet into a rectangle, about 14 X 9 inches.
Using a knife or pastry wheel, cut puff pastry into 12 squares.
Press pastry squares into 12 muffin-pan cups. Prick the bottoms with a fork. Brush the pastries with the beaten egg.
Bake at 375° F until golden brown, approximately 10 minutes.
Remove pastries from the oven. Use the back of a spoon to press down the center of the pastries, making an indentation.
Allow pastries to cool in the pan on a cooling rack for approximately 5 minutes. Remove from pan and place on waxed paper or plate.
Fill the Puff Pastry Cups
Spoon the Festive Cranberry & Dried Cherry Relish into the puff pastry cups. Use as much relish as needed to fill the cups, approximately 1-2 cups.
Drizzle with Cream Cheese Frosting
In a small bowl, mix the cream cheese until smooth. Add powdered sugar and stir well to create a paste. Add milk until desired thickness is reached. Stir in vanilla.
Using a piping bag or fork, drizzle the cream cheese frosting mixture over the danish cups.
Allow to sit at room temperature or refrigerate, if preferred chilled, until ready to serve. Makes 12 mini pasties.
These mini danishes make a nice breakfast addition for Thanksgiving, Christmas, and throughout the holiday season. I enjoyed nibbling on them while drinking my coffee and decorating for Christmas.
Enjoy!
Mini Cranberry & Dried Cherry Danishes with Cream Cheese Frosting
Ingredients
Cranberry & Dried Cherry Relish Filling and Puff Pastry Cups
- 1-2 cups Festive Cranberry & Dried Cherry Relish
- 1 puff pastry sheet thawed, per package instructions
- 1 egg slightly beaten
Cream Cheese Frosting
- 2 tbsp cream cheese softened, at room temperature
- 1 cup powdered sugar
- 1 tsp milk or as needed for desired thickness
- ¼ tsp vanilla
Instructions
Bake the Mini Puff Pastry Cups
- Pre-heat oven to 375° F.
- Unfold the thawed puff pastry sheet and lay on a lightly floured surface. Roll out the pastry sheet into a rectangle, about 14 X 9 inch.
- Using a knife or pastry wheel, cut puff pastry into 12 squares.
- Press pastry squares into 12 muffin-pan cups. Prick the bottoms with a fork. Brush the pastries with the beaten egg.
- Bake at 375° F until golden brown, approximately 10 minutes.
- Remove from oven and use the back of a spoon to press down the center of the pastries to make an indentation in the cup.
- Allow pastries to cool in the pan on a cooling rack for approximately 5 minutes. Remove from pan and place on waxed paper or plate.
Fill the Puff Pastry Cups with Cranberry & Dried Cherry Relish
- Spoon the Festive Cranberry & Dried Cherry Relish into the puff pastry cups. Use as much relish as needed to fill the cups, approximately 1-2 cups.
Make Cream Cheese Frosting and Drizzle over the Filled Pastry Cups
- In a small bowl, mix the cream cheese until smooth. Add powdered sugar and stir well to create a smooth paste. Add milk until desired thickness is reached. Stir in vanilla.
- Using a piping bag or fork, drizzle the cream cheese frosting mixture over the danish cups.
- Allow to sit at room temperature or refrigerate, if preferred chilled, until ready to serve. Makes 12 mini pasties.
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