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Easy Peach and Cream Cheese Danish with Puff Pastry Recipe

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This Easy Peach and Cream Cheese Danish combines flaky puff pastry with a creamy, sweetened cream cheese filling and fresh peach slices. Braided to perfection and brushed with an egg wash for a golden finish, this delightful dessert is simple to prepare and perfect for breakfast or a special treat.

  • Author: Emma
  • Prep Time: 50 minutes
  • Cook Time: 23 minutes
  • Total Time: 1 hour 13 minutes
  • Yield: 6 servings
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Puff Pastry and Filling

  • 1 puff pastry sheet
  • 8 oz. cream cheese, softened
  • 2–4 tbsp. granulated sugar
  • 1/2 tsp vanilla extract
  • 1–2 peaches, sliced

Topping

  • 1 large egg (for egg wash)
  • Coarse sugar, for sprinkling
  • Optional: glaze for drizzling

Instructions

  1. Thaw Puff Pastry: Allow the puff pastry sheet to thaw completely at room temperature for up to 50 minutes until pliable.
  2. Preheat Oven: Set your oven to 400°F (204°C) to ensure it reaches the correct temperature by baking time.
  3. Prepare Pastry Base: Place a sheet of parchment paper on your countertop. Roll out the thawed puff pastry on the parchment paper, extending it slightly by up to one inch on each side to make handling easier.
  4. Make Cream Cheese Filling: In a bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture becomes smooth and fluffy.
  5. Assemble Filling: Spread the cream cheese filling in the center of the puff pastry, leaving about a 1-inch border at the top and bottom edges. Arrange the sliced peaches over the cream cheese layer evenly.
  6. Create Braid Design: Cut off the top corners of the puff pastry sheet. Then cut 1-inch strips starting from the cream cheese area to the edges of the dough on both sides (approximately five strips per side). Fold the top dough flap over the cream cheese. Begin braiding by folding the first right strip over the filling to the left, then the first left strip over to the right, continuing alternately until near the bottom. Fold the bottom part of the dough up towards the filling and close the braid with the final two strips.
  7. Transfer to Baking Sheet: Using the parchment paper, lift and place the braided Danish onto a baking sheet.
  8. Apply Egg Wash: Whisk the egg in a small bowl. Brush the top of the braided pastry with the egg wash, then sprinkle lightly with coarse sugar for added texture and shine.
  9. Bake: Bake in the preheated oven for 20 to 23 minutes, or until the pastry is puffed and golden brown.
  10. Cool: Let the Danish cool on the baking tray for 5 to 10 minutes to set, then transfer it to a cooling rack to cool completely.
  11. Optional Glaze: Drizzle with glaze if desired to add extra sweetness and shine.

Notes

  • Thaw puff pastry completely before rolling out to avoid tearing.
  • Adjust sugar in the cream cheese filling according to the sweetness of peaches and personal taste.
  • Use ripe but firm peaches to maintain structure during baking.
  • If glaze is desired, a simple powdered sugar glaze made with powdered sugar and a little milk or lemon juice works well.
  • Store leftovers in an airtight container; best consumed within 2 days for optimal freshness.

Find it online: https://allcookedup.com/easy-peach-and-cream-cheese-danish-with-puff-pastry-recipe/