Peach Danish
This peach danish recipe layers sweetened cream cheese and cinnamon-tossed peach slices over a sheet of golden puff pastry. Six pastries come together in about 40 minutes total, and tossing the peaches with cornstarch before baking is what keeps the filling from turning the pastry soggy underneath.
Equipment
- Rolling Pin - For lightly smoothing seams in the puff pastry
- Sharp knife or pizza cutter - For clean pastry squares
- Mixing bowls - One for the cream cheese filling and one for the peaches
- Pastry brush - For the egg wash
- Small saucepan or microwave-safe bowl - For warming the glaze ingredients
- Hand mixer or sturdy whisk - For cream cheese filling
- Offset icing spatula - For spreading filling without tearing pastry (optional)
Ingredients
- 1 sheet puff pastry - about 250g / 8.5 oz, thawed but still cold
- 1 large egg - beaten (for egg wash)
- 1 tablespoon water - 15ml, for egg wash
For the Cream Cheese Filling
- 4 oz cream cheese - 113g, softened at room temperature
- 3 tablespoons granulated sugar - 37g
- 1/2 teaspoon pure vanilla extract - 2.5ml
For the Peach Topping
- 2 fresh peaches - medium, sliced into 1/4-inch (0.6cm) wedges, about 2 cups / 300g, or one 15oz can of sliced peaches, well drained
- 2 tablespoons brown sugar - 25g
- 1/2 teaspoon ground cinnamon - 1.3g
- 1 tablespoon cornstarch - 8g
For the Glaze and Garnish
- 1/2 cup powdered sugar - 60g
- 1 to 2 tablespoons heavy cream - 15-30ml, or milk
- 1/4 teaspoon pure vanilla extract - 1.3ml
- 2 tablespoons sliced almonds - optional, for topping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the thawed puff pastry sheet onto a lightly floured surface. Gently smooth over the fold lines with a rolling pin without rolling it thinner. Cut the sheet into 6 even squares using a sharp knife or pizza cutter.
- In a mixing bowl, beat the softened cream cheese with a hand mixer or sturdy whisk until smooth. Add the granulated sugar and vanilla extract and mix until fully combined and lump-free. Set aside at room temperature.
- In a separate bowl, toss the sliced peaches with the brown sugar, ground cinnamon, and cornstarch. Stir gently until every slice is coated and no dry cornstarch remains. Let sit for 5 minutes to allow the sugar to draw out juice.
- Place the puff pastry squares on the prepared baking sheet, spaced at least 2 inches (5cm) apart. Score a smaller square about 1/2 inch (1.3cm) from the edge of each pastry square, cutting only halfway through the dough. Spread about 1 tablespoon of the cream cheese filling inside the scored border, then arrange 4 to 5 peach slices on top in a fan pattern.
- In a small bowl, whisk the egg with the tablespoon of water to make the egg wash. Brush the egg wash only over the outer border of each pastry square, avoiding the filling.
- Bake for 18 to 20 minutes, or until the pastry border is puffed and golden brown and the peaches look slightly caramelized at the edges. Rotate the baking sheet halfway through if your oven browns unevenly.
- Remove from the oven and let cool on the tray for 5 minutes. Transfer to a wire cooling rack to cool for another 10 minutes before glazing.
- In a small bowl, whisk together the powdered sugar, 1 tablespoon of heavy cream, and vanilla extract. Add the second tablespoon of cream only if the glaze is too thick to drizzle easily. Drizzle the glaze over the cooled danishes and sprinkle with sliced almonds immediately.
Notes
- Keep the puff pastry cold until the moment you fill it. Warm dough loses its ability to puff into distinct layers.
- Soften the cream cheese fully before mixing to prevent tearing the delicate pastry when spreading.
- Do not skip the cornstarch on the peaches, even with canned fruit, as it thickens the juices and prevents a soggy bottom.
- Score the border deep enough to see a clear line but not so deep that you cut all the way through the dough.
- Use a light hand with the cream cheese filling. Overfilling causes it to spill over the scored border during baking.
- Bake on the middle oven rack so the tops brown at the same rate as the bottoms.
- If the pastry edges are browning faster than the centers, loosely tent the tray with foil for the last 5 minutes.
- For the best texture, glaze only after the danishes have cooled completely, or the glaze will melt and slide off.
- Unglazed danishes can be frozen unbaked for up to 1 month. Bake from frozen, adding 3 to 5 extra minutes.
- Reheat baked danishes in a 300°F oven for 8 to 10 minutes to re-crisp the pastry. Avoid microwaving as it softens the layers.
Nutrition
Serving: 1danishCalories: 310kcalCarbohydrates: 31gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 190mgPotassium: 180mgFiber: 1gSugar: 16gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 4mg
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