Thaw the danishes for 30 minutes. Bake for 18–22 minutes at 180°C (356°F).
Step 2
Combine in a saucepan water, orange juice, zest and sugar over medium heat. Stir in cranberries and bring to a boil. Let simmer until sauce has thickened (about 15 minutes).
Step 3
Whipped heavy cream with sugar , pumpkin paste and spice
Step 4
Spread some jam on a plate and place a hot Pumpkin spice and cream cheese danish on top. Add a quenelle of whipped cream, orange zest, and a bit more jam over the danish.
