Description
This Peach Cream Cheese Braided Danish is a delightful and elegant pastry perfect for breakfast or brunch. Featuring a creamy sweetened cream cheese filling adorned with juicy canned peaches on a flaky puff pastry, it’s braided to create a beautiful presentation and topped with a glossy egg wash and a light powdered sugar glaze for the perfect finish.
Ingredients
Scale
Filling
- 6 oz cream cheese (at room temperature)
- 1/4 cup sugar
- 1 large egg yolk (room temperature)
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 1/2 tsp lemon juice
- 1 15 oz can of Del Monte Garden Quality® sliced peaches, drained (raspberry flavored preferred)
Dough and Topping
- 1 sheet store-bought frozen puff pastry (thawed according to package instructions)
- Egg wash: 1 large egg mixed with 1 Tbsp water
- Coarse sugar (raw sugar preferred) for sprinkling
- Glaze: 1/3 cup powdered sugar mixed with 1/2 Tbsp milk
Instructions
- Prepare the filling: In a mixing bowl, combine the softened cream cheese, sugar, egg yolk, vanilla extract, salt, and lemon juice. Beat until smooth and creamy. Drain the canned peaches thoroughly to avoid sogginess and gently fold them into the cream cheese mixture, keeping some slices whole for garnish if desired.
- Prepare the puff pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle. Spread the cream cheese and peach filling along the center portion of the pastry, leaving about 2 inches on each side free. Make diagonal cuts into the pastry sides, about 1 inch apart, to create strips for braiding.
- Braid the pastry: Fold alternating strips of pastry over the filling, overlapping them to create a braided effect. Tuck in the ends to secure the filling inside. Place the braided Danish on a parchment-lined baking sheet.
- Apply egg wash and sugar: Brush the entire pastry surface with the egg wash (egg mixed with water) to achieve a golden, shiny finish once baked. Sprinkle the coarse raw sugar generously over the braided pastry for a crunchy, sweet topping.
- Bake: Preheat the oven to 375°F (190°C). Bake the Danish in the center rack for about 28 minutes or until the pastry is golden brown and puffed.
- Prepare and apply the glaze: While the Danish bakes, mix powdered sugar with milk to create a smooth glaze. When the Danish cools slightly but is still warm, drizzle the glaze over the top for added sweetness and shine.
- Serve: Allow the Danish to cool for 10 minutes before slicing. Serve warm or at room temperature for a delicious treat.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Drain canned peaches very well to prevent soggy pastry.
- If fresh peaches are in season, they can be substituted for a fresher flavor, though canned peaches work best for consistency.
- The egg wash and coarse sugar create a nice glossy and crunchy texture on the pastry.
- Store leftovers in an airtight container and reheat gently before serving.
- This recipe is great for gifting or special brunch occasions.
