Cranberry and Cheese Danish Cupcakes | Cupcake Project

Cranberry and Cheese Danish Cupcakes

When presented with a breakfast tray of pastries, I typically avoid the Danishes.  They are always huge and seem like they will cause a guaranteed food coma within the hour.  Secondly, while cupcakes, muffins, and cookies are still delicious at room temperature, cooled puff pastry always has that guy with too much hair gel feel to me.

Most of us have experienced the joy of hot-out-of-the-fryer donuts (if you haven’t – get on it!). Hot-out-of-the-oven Danishes are a less common but equally magical experience.

I made these single-serving Danish cupcakes with a cranberry cheese filling.  I got a bit carried away with the filling quantity.  I knew that it might cause exploding filling syndrome on some of the Danish cupcakes.  But, like a kid with a bowl full of Halloween candy and a tummy already aching, I couldn’t help myself.  I kept overstuffing because I wanted to eat all of that filling!

If anyone refused to eat these hot bundles of buttery, cheesy, sweet, and tart joy because of a little extra filling creeping out the side, well then, more for me!

Cranberry and Cheese Danish Cupcake Recipe

This recipe is based on Barefoot Contessa’s Easy Cheese Danish.

Yield: 12 cupcakes

  • 8 ounces cream cheese, room temperature
  • 1/3 cup sugar
  • 2 large egg yolks, room temperature (Reserve some of the egg whites to brush on top of the pastry.)
  • 2 tablespoons ricotta cheese
  • 1 teaspoon vanilla extract
  • 3 tablespoons cranberry jam (I used my homemade cranberry jam.  You could also use any other flavor of jam that you like.)
  • Most of a 14 ounce box of puff pastry (Use any leftovers to make croissants filled with chocolate!  I prefer to use Dufour puff pastry.)
  1. Preheat the oven to 375 F.
  2. In a medium-sized bowl mix the cream cheese and sugar until smooth.
  3. Slowly mix in the egg yolks, ricotta, vanilla, and jam until just combined.
  4. Prepare the Danishes as shown below.
  5. Brush the tops with egg whites.
  6. Bake for 20 minutes or until they are puffed and just starting to brown.
  7. Serve hot!

How to Prepare the Danish Cupcakes

To prepare the Danish cupcakes, you could just wrap some puff pastry around a glob (a heaping tablespoon) of filling, press to seal at the top, and then bake in a cupcake liner.  However, I wanted mine to have a braided effect.  You can decide for yourself whether it’s worth the effort.

Press a 3 1/2 inch square of puff pastry dough into a cupcake liner in a cupcake tin.
Fill with a heaping tablespoon of filling or less if you don’t like filling explosions.
Use kitchen scissors to cut two sides of the square into small strips (4 or 5 strips on each side).
Here’s an overview of what this looks like.
Cross the top strip from one side over to the bottom of the other side.
Repeat with the top strip on the opposite side.
Keep alternating until you’ve reached the bottom of the cupcake.
Fold down the extra bits at the top and the bottom of the cupcake and press to seal.  If you have a lot of extra dough on the ends, trim it off.

Idea Credit

At the end of August, Sara Coba posted on the Cupcake Project wall that she wanted advice on making Danish pastry cupcakes. It took a while, but here it is.

Do you have any suggestions for me?  I can’t make them all, but I love to hear them and I may just give yours a whirl!

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11 Responses to Cranberry and Cheese Danish Cupcakes

  1. Lise B November 2, 2011 at 11:46 pm #

    There is nothing wrong with danish pastry (i’m danish), but it is such a shame that only the ones with to much filling and to much sticky dough. ;)
    But real danish pastry is light and fluffy with a tasty creme and chokolate glaze, yum! :)

    /Lise

  2. Deauna November 3, 2011 at 4:34 am #

    Is it possible to omit the cranberry and still make these? I LOVE cheese danish, but I really detest them with fruit filling. :(

  3. Priya November 3, 2011 at 5:47 am #

    Pretty inviting cupcakes..

  4. leaf (the indolent cook) November 3, 2011 at 7:19 pm #

    Oh my gosh these look so delicious. Yes, I would love to experience them hot from the oven!

  5. Juliana Morgado November 4, 2011 at 5:23 am #

    Hi Stef! I thought I should just post my question on the most recent post so you could easily see it, but I apologize if I’m messing it up.
    I just tried your strawberry cream cheese frosting, using jelly instead of mashed fruits. I used almost 10 cups (in fact I guess I’ve reached that) of sugar and the frosting would still come out thin and soupy. I had to put it in the freeze so I could pipe it, but even though it wouldn’t hold on top of the cupcake fully. I lost the beautiful curves of my wilton tip. :(
    I still don’t know what could be wrong. I live in Brazil, so it’s a hot place, I guessed it might be just that, so I cut half the butter off of it and it still wouldn’t work.
    Do you have any tips for me? What should I do to get a good cream cheese frosting living in a hot place? Or maybe what type of frosting should I make instead, that would hold well on a hot weather?

    Thanks! :)

  6. Cupcake Activist November 4, 2011 at 10:26 am #

    I’ve never tried making a dessert with cheese. I’ve only eaten them and they are usually delicious.

  7. Stef November 4, 2011 at 3:03 pm #

    Deauna – Sure! Just leave the jam out!

  8. Stef November 4, 2011 at 3:06 pm #

    Juliana Morgado – There was a whole discussion about frosting in hot weather on the Facebook page a while back. You can read it here. Maybe that will help.

  9. Juliana Morgado November 4, 2011 at 9:03 pm #

    Yeah, that was a nice discussion with a lot of info! I should make another recipe, maybe cutting all the butter off of it and using shortening instead… I’ll try that and see if the cream cheese taste goes away completely or not. Also, I’ll try a buttercream recipe with shortening and corn syrup, since people say it holds up on hot weather pretty well!

    Thanks again, Stef! Your blog brought me back to the good old feeling that it is to make cupcakes… I had lost it due to family problems a while back and I forgot how nice it was specially when I was sad or angry about something. It’s like theraphy to me! :)

  10. ~~louise~~ November 7, 2011 at 3:36 am #

    I love these little bundles of “joy” minus the “Brylcreem” effect, Stef. I think the extra effort is definitely worth it. I bet they tasted better than any ol’ Halloween candy!

    Thank you so much for sharing…

  11. Judit and Corina @WineDineDaily May 4, 2012 at 3:52 pm #

    These look absolutely darling! What a fantastic idea :)

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