Peach Cream Cheese Danish
User Reviews
4.5
Peach Cream Cheese Danish
Description
Beginning with thawed puff pastry rolled into rectangles, each piece is scored near the edges to create a border that puffs up during baking. The centers are pricked to prevent rising there, allowing a well for the cream cheese mixture. The cream cheese filling is made by beating softened cream cheese, powdered sugar, and vanilla until smooth.
This filling is spread within the pastry borders, then topped with peach jelly for added sweetness and flavor. Finally, slices of peeled and pitted fresh peach are placed on top. The pastry is baked at 400 degrees Fahrenheit until golden and puffed.
The result is a Danish with a crisp, flaky outer ring and a creamy, fruity center combining the tang of cream cheese and the sweetness of peaches. This pastry works well fresh from the oven as a breakfast treat or dessert.
Frozen peaches can be used if thawed and patted dry before assembling to avoid excess moisture that could affect pastry texture.
Ingredients
- 1 heet puff pastry thawed, frozen
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup peach jelly
- 2 peaches pitted and sliced (see note)
- 1 egg
- 1 tablespoon water
Glaze
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until combined and smooth.
- Unfold the thawed puff pastry sheet and roll it out on a lightly floured work surface into a rectangle that is 1/4 inch thick.
- Cut the dough into 6 equal rectangles. (I use a # layout to make the cuts.) Place the rectangles onto the prepared baking sheet.
- Lightly score the puff pastry pieces by drawing a smaller rectangle within each dough piece (like a picture frame). This creates a "ring" around the outside of each danish that will puff up. Use a fork to prick the middle of each puff pastry piece several times so it does not rise like the outer ring will.
- Spread about 1-2 tablespoons of cream cheese inside the "ring" of each puff pastry. Top the cream cheese with a thin layer of peach jelly. Finish the danishes by topping the jelly with 2 peach slices.
- Make a simple egg wash by mixing the egg and water together in a small bowl. Then brush the egg wash around the outer edge of the puff pastry.
- Bake for 15-20 minutes or until golden brown. Remove from the oven and cool to room temperature.
- While the pastries cool, make the glaze by mixing the powdered sugar, milk, and vanilla together in a medium bowl.
- Once the pastries have cooled to room temperature, drizzle the glaze over the danishes and enjoy!
Notes
- Frozen peaches may substitute fresh if thawed completely and patted dry to prevent soggy pastry.
- Score the pastry edges carefully to form a raised crust while preventing the center from rising.
- Prick the pastry center to stop it from puffing up and create a space for the filling.
- Bake at 400°F until the pastry is golden and puffed for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6danishes
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1danish | |
| Calories | 426kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 47mg | 16% |
| Sodium | 185mg | 8% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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