Description
Peach Cream Cheese Braided Danish is a stunning pastry with a rich cream cheese filling, sweet peaches, and buttery, flaky puff pastry. Its braided design adds elegance, making it the perfect treat for breakfast, brunch, or a special coffee or tea break. Easy to make yet incredibly delicious!
Ingredients
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1 sheet puff pastry (thawed if frozen)
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8 oz cream cheese (softened)
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
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2 ripe peaches, peeled and sliced thinly
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1 egg (for egg wash)
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1 tablespoon powdered sugar (for dusting)
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1 tablespoon lemon juice (optional, to toss with peaches)
- 1 tablespoon cornstarch (optional, to thicken peach filling)
Instructions
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Roll out the puff pastry sheet on a lightly floured surface. Cut slits along the sides of the pastry, leaving the center intact for the filling.
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In a bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
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Spread the cream cheese mixture evenly along the center of the puff pastry.
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In a separate bowl, toss the sliced peaches with lemon juice and cornstarch (if using). Arrange the peach slices on top of the cream cheese mixture.
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Carefully fold the slits of puff pastry over the filling, alternating the sides to create a braided or lattice pattern.
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Beat the egg and brush it over the top of the braided pastry for a golden finish.
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Bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbly.
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Allow the Danish to cool slightly before dusting with powdered sugar.
Notes
- Storage: Store leftover Peach Cream Cheese Braided Danish in an airtight container at room temperature for up to 2 days.Reheating: To reheat, place the Danish in the oven at 300°F (150°C) for 5-7 minutes to restore its crispness.
