Everything about these cream cheese danishes will bring holiday joy to your kitchen! Twirls of crescent dough layered with cream cheese and baked with a pool of strawberry jam and a buttery glaze on top to finish. Add in those sugared cranberries to bring it right over the top!

These cream cheese danishes are a thing of beauty!

Croissant dough layered with cream cheese, twisted up and baked with a pool of jam on top, and a drizzle of buttery glaze to finish. The sugared cranberries on top are just the bonus for decoration and a bite of tart crunch. Hoo, wow, I’ve been eating them on the reg lately, and those layers of cream cheesy goodness hit just right when they are warm out of the oven. This is my current weakness. And best of all? Everything here is from ALDI – they’re really bringing the holiday magic this year at really affordable prices.

Cream Cheese On Top Vs. Cream Cheese Inside The Layers

I tried these with a little puddle of cream cheese filling on the top, but since this dough (refrigerated croissant dough) really wants to pop up when it bakes, I felt like it was hard to get that dense cream cheese center I was going for.

Personally, I love the cream-cheese-in-the-layers approach because the cream cheese gets evenly distributed throughout the dough so you are guaranteed cream cheese – and just the right amount – in every bite.

Topping Options

How I think about the 3-way topping situation:

  • For flavor: strawberry jam
  • For color and sparkle: sugared cranberries
  • For beautiful sweetness: vanilla butter glaze drizzle

You can sub other types of jam (I’m a sucker for the classic strawberry, but raspberry, blackberry, or even something like fig or apricot could be awesome – and ALDI carries them all)! And you can use a different fruit to garnish in place of the sugared cranberries, or skip them altogether. The sugared cranberries do take some time, so I would recommend making those at least a few hours before, or even the day before, just to keep it really easy.

If you want to go all-out, some streusel crumbles on top would make it extra-danishy!

ALDI Faves For This Recipe

This recipe is sponsored by ALDI and that works out really well for us because, as I’ve mentioned, we *love* ALDI.

You can buy everything you need for this recipe at ALDI – most importantly, the croissants (“crescent rolls”), jam or fruit spread, and cream cheese.

You’ll also need some ALDI essentials as your extras which, if you’re me, you already have in your fridge anyway: organic eggs, organic milk, butter, powdered sugar, and cranberries.

I love ALDI year round but especially at the holidays because they make the holiday fun stuff (charcuterie, dips, snacks, candy, treats, seasonal fruit, meat and seafood, awesome cheese, drinks, even presents for the kids) more accessible and affordable.

BIG BIG FAN.

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Try This Next Tomato Avocado Salad with Edamame

Pro Tip: Eat These Warm

The last thing to know about these little danishes is that they are really delicious when eaten warm, just a few minutes after coming out of the oven.

Let them cool enough to get the glaze on there without melting into a puddle, and then just sink your teeth into this very festive, warm, buttery, cream cheese and fruit deliciousness.

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Everything about these cream cheese danishes will bring holiday joy to your kitchen! Twirls of crescent dough layered with cream cheese and baked with a pool of strawberry jam and a buttery glaze on top to finish. Add in those sugared cranberries to bring it right over the top! 

Cream Cheese Danishes

Vanilla Butter Glaze

Sugared Cranberries

  1. Make the sugared cranberries: 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.
  2. Make the cream cheese danishes: 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.
  3. Using a butter knife, spread the cream cheese evenly over the croissant dough. Sprinkle with sugar.
  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.
  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.
  6. Finish and glaze: Remove from oven and let cool. While cooling, whisk the glaze ingredients together.
  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!

Notes

I would suggest stirring up your jam a bit to make it more “saucy” before you add it over the top of the danish (like, don’t just put a big solid chunk of jelly or jam on top). If needed, you can add a tiny bit of water to the jam to make it more spreadable and saucy. When they come out of the oven, the jam will be running over the top and they look a bit messy, but once you get the cranberries and the glaze on there it will be a masterpiece.

The glaze is designed to set fast, so that you don’t have to wait too long or make too much of a mess to eat these! So once you mix it up, don’t wait too long to use it or it will set and become harder to drizzle.

When you sprinkle the sugar over the cream cheese, it might create a less-smooth texture with the cream cheese. This didn’t bother me because you fold the strips before you roll and bake them, so the cream cheese layer is tucked inside anyway (and it saves you the step of having to pull out the mixers)! But if it bothers you visually or texturally, you can always just use electric mixers to get your cream cheese and sugar worked together before you start spreading it on the dough.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Scandinavian

Keywords: danish, cream cheese danish, sugared cranberries

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Thank you to ALDI for sponsoring this recipe!

More Holiday Baking Recipes We Love

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
  2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
  3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
  4. Cut tomatoes in half so you have 2 cups of tomatoes.
  5. Slice green onions, more or less to taste.
  6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
  7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
  8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
  9. Then mix in avocado.
  10. Serve salad right away.
  11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

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Ingredients

Ingredients

  • 2 small avocados
  • 1 T fresh lime juice
  • 2 cups cherry tomatoes
  • 12 oz. frozen shelled edamame (see notes)
  • 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

  • 4 T fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 tsp. Spike Seasoning
  • 1/2 tsp. Vege-Sal (or salt)
  • 3 T extra-virgin olive oil (more or less to taste)

Instructions

  1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
  2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
  3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
  4. Slice about 1/2 cup of green onion, more or less to taste
  5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
  6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
  7. Mix together tomato and edamame and toss with the desired amount of dressing
  8. Then gently mix in the chopped pieces of avocado
  9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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Nutrition Facts

Amount per serving

  • Calories N/A
  • Total Fat N/A
  • Saturated Fat N/A
  • Cholesterol N/A
  • Sodium N/A
  • Total Carbohydrates N/A
  • Protein N/A
Author

Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.