Sweet Cinnamon Cranberry Danish

It’s been too long since I’ve made a danish. I love them so. Raspberry Cream Cheese Danish, Braided Blueberry Danish, and Two Bite Chocolate Chip Cheese Danish. I have 3 recipes for Danish already but none of them have a fall vibe. My love of cranberries won this recipe and cinnamon came in second place. This Sweet Cinnamon Cranberry Danish is my new fave.

I promised this recipe to my Instagram viewers last week and I’m finally getting it up. I had to space it out at least a few days from my Orange Cranberry Custard Pie. My last cranberry recipe (for at least a little while) is for Cranberry Swirl Cheesecake Bars and will be up next week.

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This has a lot of steps BUT you can make the dough, and then the cream cheese topping, and then the cranberry topping one after the other in a food processor without washing it. It is much simpler than it seems.

Sweet Cinnamon Cranberry Danish – Low Carb, THM S, Grain & Sugar Free

Scroll to the bottom for a printable version of this recipe.

Dough Ingredients:

8 oz mozzarella, cubed or shredded

2 oz cream cheese

1 1/3 cups almond flour

1 tbsp coconut flour

1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

1 tsp vanilla

2 tsp cinnamon

1 tsp baking powder

1 egg

Cream Cheese Topping:

1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

6 oz cream cheese

1 egg

Cranberry Topping:

1 cup fresh cranberries

2/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

1 tsp cinnamon

1 tsp vanilla

Buttercream Glaze (optional):

1 tbsp butter

1 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend), finely ground

Instructions:

Preheat the oven to 350.

Put cheese in a microwave safe bowl.  Microwave one minute.  Stir.  Microwave 30 seconds.  Stir.  At this point all the cheese should be melted.  Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point).  Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.  Once it is a uniform color wet your hands and press it out into a 9×12 ish rectangle on a parchment lined baking sheet.

Bake the dough for 10 minutes.

Go ahead and make yourself a cranberry soda while waiting for this to bake. Just mix the sweetened juice you drained into seltzer.

Optional glaze: Mix 1 tbsp of softened butter with 1 tbsp of finely ground sweetener (gentle sweet or my copycat) and 1/4 tsp vanilla. Put in a piping bag and drizzle over the top of the warm pastry (or just spread on top). It will melt and make a shiny glaze. This only makes a small amount of icing. If you would like more you can double or triple it. If you don’t want the icing to melt cool the danish to room temperature before adding the icing.

Print

Sweet Cinnamon Cranberry Danish

Author: Taryn

Ingredients

• Dough Ingredients:
• 8 oz mozzarella cubed or shredded
• 2 oz cream cheese
• 1 1/3 cups almond flour
• 1 tbsp coconut flour
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp baking powder
• 1 egg
• Cream Cheese Topping:
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 6 oz cream cheese
• 1 egg
• Cranberry Topping:
• 1 cup fresh cranberries
• 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1 tsp cinnamon
• 1 tsp vanilla
• Buttercream Glaze optional:
• 1 tbsp butter
• 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend, finely ground
• Instructions:
• Preheat the oven to 350.
• Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy it should look like cheese fondue at this point. Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients. Once it is a uniform color wet your hands and press it out into a 9×12 ish rectangle on a parchment lined baking sheet.
• Bake the dough for 10 minutes.
• Meanwhile to make the cream cheese filling you can add the cream cheese, vanilla, egg, and sweetener to the food processor (no need to wash) or to the bowl you were using. Mix until smooth in the food processor or with an electric mixer.
• After the dough has baked for 10 minutes gently spread the cream cheese on top. Bake for 15 minutes.
• Meanwhile to make the cranberry topping pulse the sweetener in the food processor until finely ground. Add the other topping ingredients. Pulse until the cranberries are coarsely chopped. Drain any juice and reserve for another use. (It is delicious mixed into seltzer).
• Once the dough and cream cheese topping has baked for 25 minutes top it with the cranberries. Bake for an additional 20 minutes.
• Optional glaze: Mix 1 tbsp of softened butter with 1 tbsp of finely ground sweetener gentle sweet or my copycat and 1/4 tsp vanilla. Put in a piping bag and drizzle over the top of the warm pastry (or just spread on top). It will melt and make a shiny glaze. This only makes a small amount of icing. If you would like more you can double or triple it. If you don’t want the icing to melt cool the danish to room temperature before adding the icing.