Step 1

Boil 1/2 cup water with 1/2 cup sugar for 3-4 minutes. Add washed and dried cranberries to the pot; stir to combine. Transfer to a parchment-lined tray and let cool for one hour (to make them sticky and not overly wet). Once cool and sticky, toss with the remaining 3/4 cup sugar to coat.

Step 2

Preheat the oven to 375 degrees. Unroll the croissant dough out into one flat piece, and place on a clean work surface. Use a rolling pin to roll it out and press the seams together. You want to make a solid rectangle that is just a bit bigger than the original shape.

Step 3

Using a butter knife, spread the cream cheese evenly over the croissant dough. Sprinkle with sugar.

Step 4

Cut the dough into 4 long strips. Fold each strip in half (so the cream cheese isn’t getting all over your hands) and then twist each strip into a long rope. Roll the rope into a spiral to make the shape of the danish. Transfer to a parchment-lined baking sheet.

Step 5

Mix the egg and milk to make an egg wash. Brush each danish with egg wash and dollop each danish with 1-2 tablespoons of the jam. Bake for 10 minutes; increase temperature to 400 and bake for 3-5 more minutes to get desired browning.

Step 6

Remove from oven and let cool. While cooling, whisk the glaze ingredients together.

Step 7

Top each danish with a few sugared cranberries (see notes below) and drizzle with glaze. I really (like, really) enjoy eating these warm. The cream cheese layer, the jammy goodness, the tart crunch from the cranberries… oof. So good!