Polish Cranberry Dessert
Indulge in the sweet-tart harmony of this Polish Cranberry Dessert, a truly decadent treat perfect for holiday gatherings or any occasion that calls for something special. This layered masterpiece begins with a buttery, golden crust made from simple ingredients like all-purpose flour and powdered sugar, providing the perfect base for the vibrant cranberry filling. The filling, cooked to a jam-like consistency with fresh cranberries and a touch of sweetness, is delicately balanced by a luscious whipped cream and cream cheese topping that adds a velvety finish. Quick to prepare with a short bake time of just 20 minutes, this no-fuss dessert is refrigerated to set, making it an ideal make-ahead option. Garnished with a sprinkle of cranberries or fresh mint, these elegant squares are as visually stunning as they are delicious. Whether you’re looking to impress at a family dinner or simply treat yourself, this Polish Cranberry Dessert promises to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, chilled and cubed
- 0.5 cup Powdered sugar
- 3 cups Fresh cranberries
- 1 cup Granulated sugar (for cranberries)
- 0.5 cup Water
- 1 cup Heavy whipping cream
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar (for topping)
- 1 teaspoon Vanilla extract
- Mint leaves or additional cranberries for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the all-purpose flour and powdered sugar. Add the chilled, cubed butter and use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
Press the mixture evenly into the bottom of your prepared baking dish to form the crust. Bake for 20 minutes, or until it is golden and firm. Remove from the oven and let it cool completely.
While the crust is cooling, prepare the cranberry filling. In a medium saucepan, combine the fresh cranberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency (about 10 minutes). Remove from heat and let cool.
In a large mixing bowl, whip the cream cheese and powdered sugar (for topping) together until smooth and fluffy. Slowly add the heavy whipping cream and vanilla extract, and beat until soft peaks form.
Once the crust and cranberry filling are fully cooled, spread the cranberry mixture evenly over the crust.
Next, spread the whipped cream and cream cheese mixture evenly on top of the cranberry layer.
Refrigerate the dessert for at least 2 hours to allow it to firm up.
Before serving, garnish with mint leaves or additional fresh cranberries, if desired. Slice into squares and serve chilled.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 29.9 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
