Peach Danish
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.
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
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
For the Peach Filling
- 3 medium fresh peaches peeled and thinly sliced, about 2 cups
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For the Vanilla Glaze
- 1 cup powdered sugar for the glaze
- 2 tablespoons milk plus 1 tablespoon extra if needed
Optional Topping
- 2 tablespoons sliced almonds optional for topping
Instructions
- 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.
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.
Nutrition
Serving: 1danishCalories: 340kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 6mg
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