This peach danish recipe turns a box of store bought puff pastry into a bakery worthy breakfast treat in under an hour.
Flaky golden pastry, a sweetened cream cheese layer, and juicy cinnamon peaches come together under a simple vanilla glaze.
It looks like something from a French patisserie, but the process is genuinely beginner friendly.
I first made these on a lazy Saturday morning when I had a bowl of ripe peaches sitting on my counter and a sheet of puff pastry in the freezer that needed using up.
One bite and my family declared it a permanent addition to our weekend breakfast rotation.
If you already love pastry desserts, this one sits right alongside my Peach Tart With Puff Pastry Recipe, though the danish comes together in far less time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 6 danishes |
| Difficulty Level | Easy |
Why You’ll Love This Peach Danish Recipe
This recipe takes the guesswork out of laminated dough by leaning on store bought puff pastry.
You get all of the flaky, buttery layers without spending your whole morning rolling and chilling dough.
The filling is a simple balance of tangy cream cheese and sweet, cinnamon spiced peaches, so every bite has that classic bakery case flavor.
It is also endlessly adaptable once you have the base method down.
- Ready from start to finish in about 40 minutes, most of it hands off baking time
- Uses convenient store bought puff pastry, no special dough making skills required
- Sweetened cream cheese filling balances the tart, juicy peaches perfectly
- Looks impressive enough for brunch guests but is genuinely simple to assemble
- Freezer friendly, so you can prep a batch ahead for busy mornings
Another favorite for a lazy weekend spread: Peach Galette With Puff Pastry.
Ingredients
Most of what you need for this peach danish recipe is probably already in your kitchen, aside from the fresh peaches and puff pastry.
Here is everything you will need to make 6 danishes.
- 2 sheets (about 17.3 ounces total) frozen puff pastry, thawed
- 8 ounces cream cheese, softened to room temperature
- 1/3 cup powdered sugar, for the filling
- 1 teaspoon vanilla extract, divided
- 3 medium fresh peaches, peeled and thinly sliced (about 2 cups)
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 large egg
- 1 tablespoon water
- 1 cup powdered sugar, for the glaze
- 2 to 3 tablespoons milk, for the glaze
- 2 tablespoons sliced almonds, optional for topping
If fresh peaches are not in season, this recipe works well with well drained canned peaches too, the same way I sometimes swap fruit in my Peach Scones Recipe.
Kitchen Equipment Needed
You do not need any specialty bakeware for this recipe, but a few good tools make the process smoother.
Here is what I recommend having on hand before you start.
- Half sheet baking pan
- Parchment paper
- Pastry brush
- Rolling pin
- Sharp paring knife
- Mixing bowls
- Hand mixer
- Wire cooling rack
Read Also: Peach Coffee Cake Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this peach danish recipe, based on what has actually made the process easier in my own kitchen.
1. USA Pan Nonstick Half Sheet Baking Pan
This pan distributes heat evenly so the puff pastry puffs up uniformly instead of scorching around the edges.
The nonstick coating also means the glaze drips clean up without any scrubbing. It is sturdy enough that it will not warp in a hot oven.
2. OXO Good Grips Silicone Pastry Brush
A good pastry brush makes egg washing the danishes fast and even, which is what gives them that deep golden color.
Silicone bristles do not shed like natural bristle brushes can. It also cleans up in seconds, which matters when you are working with sticky glaze later.
3. Farberware Nonstick Rolling Pin
I use this to gently even out the puff pastry sheets before cutting them into squares.
The nonstick surface keeps the dough from sticking and tearing, which preserves those flaky layers. It is lightweight enough for quick, controlled rolling.
4. KitchenAid Hand Mixer
This whips the cream cheese filling completely smooth in under a minute, so you never bite into a lumpy pocket of cream cheese.
It is compact enough to store in a small kitchen. I reach for mine constantly for glazes and fillings like this one.
Step-by-Step Instructions: How to Make Peach Danish
1. Prep the puff pastry and preheat the oven
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Set your thawed puff pastry sheets on a lightly floured surface and gently unfold them.
- Use a rolling pin to smooth out the fold lines, rolling just enough to flatten any creases without stretching the dough too thin.
- Cut each sheet into 3 equal rectangles, giving you 6 pastry pieces total.
- Using a paring knife, score a smaller rectangle about half an inch inside the border of each piece, cutting only halfway through the dough. This creates a raised edge that puffs up around the filling as it bakes.
2. Make the sweetened cream cheese filling
- In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and lump free.
- Add the 1/3 cup of powdered sugar and 1/2 teaspoon of the vanilla extract.
- Beat again until the mixture is light, fluffy, and fully combined.
- Set the filling aside while you prepare the peaches.
3. Prepare the cinnamon peach filling
- In a separate bowl, toss the thinly sliced peaches with the granulated sugar, ground cinnamon, and cornstarch.
- Stir gently until every slice is evenly coated. The cornstarch helps thicken the juices released during baking so the danishes do not turn soggy.
- Let the peach mixture sit for about 5 minutes so the sugar can start drawing out the natural juices.
4. Assemble the danishes
- Spread about 1 to 2 tablespoons of the cream cheese filling inside the scored border of each pastry rectangle.
- Arrange 3 to 4 peach slices on top of the cream cheese layer, slightly overlapping them.
- Leave the outer border of each pastry piece clear of filling so it can puff up cleanly around the edges.
- Transfer the assembled danishes to your prepared baking sheet, spacing them a couple of inches apart.
5. Egg wash and bake
- Whisk together the egg and 1 tablespoon of water in a small bowl to make the egg wash.
- Use a pastry brush to lightly coat the visible pastry border of each danish, avoiding the filling.
- If using, sprinkle the sliced almonds over the edges now so they toast as the danishes bake.
- Bake for 18 to 22 minutes, until the pastry is puffed and deep golden brown.
- Remove the danishes from the oven and let them cool on the pan for 5 minutes, then transfer them to a wire cooling rack.
6. Make the glaze and finish
- While the danishes cool, whisk together the remaining 1 cup of powdered sugar, the remaining 1/2 teaspoon of vanilla extract, and 2 tablespoons of milk.
- Add the extra tablespoon of milk only if you want a thinner, more pourable glaze.
- Once the danishes have cooled to just warm or room temperature, drizzle the glaze generously over the top.
- Slice and serve right away for the best texture.
The braided version of this method is very similar to the technique I use in my Peach Muffins With Streusel Topping, if you enjoy that same warm cinnamon peach flavor in muffin form.
Tips for The Best Peach Danish
A handful of small details make the difference between good danishes and great ones.
Keep these tips in mind as you work through the recipe.
- Keep the puff pastry cold until you are ready to fill and bake it, since warm dough puffs up less evenly
- Do not overfill the pastry squares, or the filling will spill over the edges during baking
- Pat fresh peach slices dry with a paper towel first if they seem especially juicy
- Score the border deeply enough to see a clear line, but be careful not to cut all the way through the dough
- Let the danishes cool before glazing, since a warm glaze on hot pastry will simply melt away instead of setting
I picked up a lot of these small tricks while developing my Peach Bread Pudding Recipe, where getting the peach to sugar ratio right was just as important.
Serving Suggestions
These danishes are lovely on their own with a cup of coffee, but they also fit nicely into a bigger brunch spread.
Here are a few ways I like to serve them.
- Alongside a savory dish like Croissant Breakfast Casserole for a mix of sweet and savory on the table
- Warmed slightly with a small scoop of vanilla ice cream for a dessert style presentation
- With a dollop of extra whipped cream cheese on the side for dipping
- Paired with fresh berries or a simple fruit salad for extra color
- Cut into smaller pieces and arranged on a platter for a brunch party
For a lighter pastry option in the same spread, try my Strawberry Peach Tart.
Variations of Peach Danish
Once you have the base method down, this recipe is easy to customize.
Here are some variations worth trying.
- Swap the peaches for nectarines, plums, or a mix of stone fruit
- Add a spoonful of peach preserves under the fresh peach slices for extra sweetness and shine
- Stir a pinch of nutmeg or cardamom into the peach filling for a warmer spice profile
- Braid the pastry strips over the filling instead of leaving a plain border, for a more decorative look
- Fold the cream cheese filling into a berry compote for a mixed fruit danish
Read Also: Peach Tarte Tatin Recipe
Storage and Reheating
These danishes taste best the day they are made, but leftovers still hold up well for a couple of days.
Here is how to store and reheat them properly.
- Store cooled, unglazed danishes in an airtight container in the refrigerator for up to 3 days
- If already glazed, layer them between sheets of parchment paper to prevent sticking
- Reheat in a 300 degree Fahrenheit oven for about 8 to 10 minutes to re-crisp the pastry
- Avoid microwaving, since it will make the puff pastry soft and chewy instead of flaky
- To freeze, wrap unglazed, unbaked assembled danishes tightly and freeze for up to 2 months, baking straight from frozen with a few extra minutes added
This same freeze ahead trick works beautifully with my Blueberry Peach Galette Recipe too.
Nutritional Facts
These values are estimates for one danish and will vary slightly depending on the exact size of your peaches and how much glaze you use.
Use this as a general guide rather than an exact count.
- Calories: approximately 340 per danish
- Carbohydrates: approximately 40 grams
- Protein: approximately 5 grams
- Fat: approximately 18 grams
- Saturated Fat: approximately 8 grams
- Sugar: approximately 20 grams
- Fiber: approximately 1 gram
- Sodium: approximately 210 milligrams
If you are tracking macros closely, my Peach Crisp Recipe offers a slightly lighter peach dessert option.
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients do bring some genuine nutritional value to the table.
Here is a quick look at what they offer.
- Peaches are a good source of vitamin C and provide fiber that supports digestion
- Cream cheese contributes calcium and a small amount of protein to each serving
- Eggs used in the wash add a bit of extra protein and important B vitamins
- Cinnamon has natural antioxidant properties and adds flavor without extra sugar
- Almonds, if you use them as a topping, add healthy fats and a bit of crunch along with added nutrients
My Peach Cobbler Recipe leans on many of these same peach based benefits.
FAQs About Peach Danish
1. Can I use canned or frozen peaches instead of fresh?
Yes, both work well in this recipe as long as they are well drained first.
Pat canned peach slices dry with a paper towel, and thaw frozen peaches completely before slicing and tossing them with the sugar and cinnamon mixture.
2. Why did my puff pastry not puff up as much as expected?
This usually happens when the dough gets too warm before baking, or when the oven was not fully preheated.
Keep the assembled danishes chilled until they go into a fully preheated 400 degree oven for the best rise.
3. Can I make these danishes ahead of time?
You can assemble the unbaked danishes and refrigerate them for a few hours before baking, or freeze them for longer storage.
Bake fresh right before serving for the flakiest texture, since the glaze and pastry are both best enjoyed the same day.
4. What is the difference between a danish and a turnover?
A danish is traditionally open faced, with the filling visible on top and a raised pastry border around the edges.
A turnover is fully sealed, with the filling completely enclosed inside folded dough.
5. My glaze turned out too thick or too thin, how do I fix it?
If the glaze is too thick, add milk a half teaspoon at a time until it reaches a pourable consistency.
If it is too thin, whisk in a little extra powdered sugar until it thickens back up.
Peach Danish
Ingredients
- 2 sheets frozen puff pastry about 17.3 ounces total, thawed
- 8 ounces cream cheese softened to room temperature
- 1/3 cup powdered sugar for the filling
- 1 teaspoon vanilla extract divided
- 3 medium fresh peaches peeled and thinly sliced, about 2 cups
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 large egg
- 1 tablespoon water
- 1 cup powdered sugar for the glaze
- 2 tablespoons milk plus 1 tablespoon extra if needed
- 2 tablespoons sliced almonds optional for topping
Equipment
- Half sheet baking pan for baking the danishes
- Parchment paper for lining the baking sheet
- Pastry brush for applying egg wash
- Rolling Pin for smoothing puff pastry
- Sharp paring knife for scoring and cutting pastry
- Mixing bowls for fillings and glaze
- Hand mixer for cream cheese filling
- Wire cooling rack for cooling danishes
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper. Roll out thawed puff pastry to smooth creases, then cut each sheet into 3 equal rectangles. Score a smaller rectangle inside each border, cutting halfway through the dough.
- Beat softened cream cheese with a hand mixer until smooth. Add 1/3 cup powdered sugar and 1/2 teaspoon vanilla, then beat until light and fluffy. Set aside.
- Toss peach slices with granulated sugar, cinnamon, and cornstarch until evenly coated. Let sit for 5 minutes to draw out juices.
- Spread 1-2 tablespoons cream cheese filling inside each scored border. Arrange 3-4 peach slices on top, slightly overlapping. Keep the outer border clear of filling.
- Whisk egg with 1 tablespoon water for egg wash. Brush the visible pastry border of each danish, avoiding the filling. Sprinkle with sliced almonds if using. Bake for 18-22 minutes until puffed and golden brown. Cool on pan for 5 minutes, then transfer to wire rack.
- Whisk together remaining 1 cup powdered sugar, remaining 1/2 teaspoon vanilla, and 2 tablespoons milk. Add extra milk if a thinner glaze is desired. Drizzle over cooled danishes and serve.
Nutrition
Notes
- Keep puff pastry cold until ready to fill and bake for the best rise and flakiest texture.
- Do not overfill the pastry squares or the filling will spill over the edges during baking.
- Pat fresh peach slices dry with a paper towel if they seem especially juicy to prevent soggy pastry.
- Score the border deeply enough to see a clear line, but be careful not to cut all the way through the dough.
- Let danishes cool before glazing so the glaze sets properly instead of melting away.
- Canned peaches work well as a substitute; drain and pat them dry before using.
- Store cooled, unglazed danishes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 300°F oven for 8-10 minutes to re-crisp the pastry. Avoid microwaving.
- Freeze unbaked assembled danishes wrapped tightly for up to 2 months; bake from frozen with a few extra minutes added.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach danish recipe proves that a bakery style breakfast does not have to mean hours in the kitchen.
With a sheet of puff pastry and a handful of simple ingredients, you can have warm, flaky, peach filled pastries on the table in under an hour.
I hope this becomes just as much of a weekend staple in your house as it has in mine.
If you give this recipe a try, I would love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your versions of this danish.
Recommended:
- Croissant Breakfast Casserole
- Puff Pastry Bites
- Blackberry Peach Galette Recipe
- Peach Crumble Recipe
- Peach Pie Recipe
