• Preheat oven to 400°F.

Danishes:

• Roll each pastry sheet into a 12-in (30-cm) square on a lightly floured surface. Cut in half crosswise and then lengthwise into quarters to make 8 rectangles. Transfer to parchment-lined baking sheet.
• Score ½-in (1¼-cm) border around each rectangle, then brush border with egg wash and sprinkle with sanding sugar. Dock centres, then bake until puffed and golden, 15 to 18 minutes.
• While still warm, gently press centres to create pockets for filling. Cool completely on wire rack.

Cranberry Filling:

• In medium saucepan, combine cranberries, marmalade, orange juice, cinnamon stick and salt. Bring to a boil over medium-high heat, then reduce to medium and simmer, stirring occasionally, until cranberries pop and soften, about 10 minutes. Discard cinnamon stick and let filling cool to room temperature.

Pistachio Cream:

• Bring small saucepan of water to a boil. Add pistachios and blanch for 3 minutes. Drain, cool slightly, then rub off skins. Transfer to food processor and blend until smooth, scraping down sides as needed. Add cream, sugar, cream cheese, vanilla and salt, and process until fully combined. Chill until ready to assemble.
• Spoon a heaping tbsp of cranberry filling into each pastry centre. Spread or pipe pistachio cream overtop. Dust with more sanding sugar for a festive sparkle (if desired). Serve danishes chilled or at room temperature.