Peach Cream Cheese Braided Danish
User Reviews
4.9
Peach Cream Cheese Braided Danish
Description
The Danish starts with preparing the cream cheese filling by beating together cream cheese, sugar, egg yolk, vanilla extract, salt, and lemon juice until smooth. Peach slices are drained and sliced thinner if needed. After thawing puff pastry and rolling it slightly, the cream cheese filling is spread lengthwise down the center, confined to the middle third and leaving border space at top and bottom. Evenly layered peach slices top the cream cheese.
Pastry sides are trimmed and cut into diagonal 1-inch wide strips that are then braided over the filling by folding alternately from each side over the peaches and cream cheese, forming a visually pleasing pattern. The raw sugar is sprinkled atop for texture before baking. After baking, a glaze made by mixing powdered sugar with milk is drizzled over the Danish to finish it with a sweet glaze.
The final product is a crisp, golden pastry with a creamy, tangy-sweet filling complemented by juicy peaches. This Danish suits breakfast, brunch, or dessert occasions with its flaky layers and fruity accents.
Ingredients
Ingredients for the cream cheese filling:
- 6 oz cream cheese at room temperature
- 1/4 cup sugar
- 1 egg room temperature, large, yolk
- 1/2 tsp vanilla extract pure
- 1/8 tsp salt
- 1/2 tsp lemon juice
For the peach Filling:
- 1 sliced peaches 15 oz can, Del Monte Garden Quality ®, raspberry flavored, drained
Ingredients for the pastry:
- 1 puff pastry thawed according to package instructions, sheet, store-bought, frozen
- egg egg wash made with 1 large egg mixed with 1 Tbsp water
Toppings:
- sugar I used raw sugar, coarse
- powdered sugar glaze: 1/3 cup powdered sugar mixed with 1/2 Tbsp milk
- milk glaze: 1/3 cup powdered sugar mixed with 1/2 Tbsp milk
Instructions
Preheat Your Oven to 400°F.
Making your Fillings:
- Place cream cheese and sugar in a bowl and beat on low speed until smooth
- Add egg yolk, vanilla, salt and lemon juice and continue mixing just until well blended. Set aside.
- Slice the DelMonte peaches into 1/4" thick slices.
Prepping the Pastry and Assembly:
- Dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top.
- Spread your prepared cream cheese in the middle of your puff pastry lengthwise, staying inside the the middle third of the pastry and leaving a 1" border at the top and bottom of the pastry.
- Spread peach slices evenly over the cream cheese.
- Cut off the top corners and cut out notches in the bottom of your pastry. Use kitchen scissors or a pizza cutter to cut an equal number of 1-inch wide strips diagonally down the sides of the pastry, leaving at least 1/2-inch before you reach the filling. Braid the pastry strips by folding them in, alternating between sides.
- Make an egg wash by briskly beating 1 egg and 1 Tbsp of water with a fork. Brush the braided pastry with egg wash and sprinkle with coarse sugar. Bake at 400˚F for 25-28 min or until top is golden brown.
- Once the braided danish is cooled to room temp, mix 1/3 powdered sugar with 1/2 Tbsp milk and drizzle over the pastry.
User Reviews
Overall Rating
4.9
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