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Red Vines Danish Wreath

Yields1 Serving

Red Vines Danish Wreath

 2 cups Chopped RED VINES Twists
 4 cups Fresh or Frozen Cranberries
 ½ cup Sugar
 1 cup Water
 1 OrangeJuiced and Zested
 1 tbsp Orange Zest
 1 Cinnamon Stick
 2 Puff Pastry Sheets
 4 oz Cream Cheese (Room Temperature)
 ¼ cup Granulated Sugar
 1 tsp Vanilla Extract
For the Glaze
 ½ cup Powdered Sugar
 1 tbsp Milk
 1 Egg
 1 tbsp Water
1

Preheat oven to 400 degrees Fahrenheit.
If puff pastry sheets are frozen, set them out now before preparing the filling.

2

In a sauce pot, add cranberries, water, cinnamon, orange juice, zest, and sugar. Simmer for 10 minutes over medium heat.

3

Once the cranberries have dissolved, add in RED VINES candy and cook for 2 minutes. When the sauce has thickened, set aside and let cool to room temperature.

4

In a bowl, mix together cream cheese, sugar, and vanilla until creamy and smooth. Set aside.

5

Unroll the puff pastry sheets and spread the cream cheese & sauce, leaving less than ½ of an inch on the sides.

6

Starting on the long edge, roll up the pastry dough into a log.

7

Cut the log into 16 equal pieces and arrange in a circle on a cookie sheet lined with parchment paper.

8

Brush each of the rolls with the egg wash and bake for 20 – 25 minutes.

9

Mix together powdered sugar and milk to make the glaze.
When finished, let cool for 10 minutes and drizzle with glaze.