Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

Mix the sugar and cinnamon in a small bowl.

In another bowl, whisk together one egg and 2 tablespoons of water to make an egg wash.

Thinly slice each apple quarter.

Lightly flour a work surface and roll each puff pastry sheet just enough to smooth it.

Cut each sheet into six equal 3-inch squares.

Arrange the pastry squares on the prepared baking sheets.

Fold each corner toward the center, pressing gently to create a small well in the middle.

Spoon about one rounded tablespoon of cranberry sauce into the center of each pastry.

Arrange 5–7 apple slices over the cranberry filling.

Brush the exposed pastry edges with the beaten egg.

Sprinkle the cinnamon-sugar mixture over the apples.

Bake the Cranberry Apple Danish for 15–18 minutes, or until the pastry is puffed and golden brown.

Allow the pastries to cool slightly before serving.