Quick and Easy Puff Pastry Peach Danish recipe
This Puff Pastry Peach Danish recipe is super simple to make; it’s crunchy and soft, with a layer of cream cheese filling, fresh peach slices with a hint of cinnamon, and topped with a drizzle glaze and almonds.
Since I used store-bought puff pastry, you can whip up a batch of these delicious pastries in no time. Whether you’re hosting a brunch and want a quick breakfast, or craving a sweet afternoon snack, these peach Danish pastries are sure to satisfy your cravings without the hassle of a complicated recipe.
What makes a pastry a Danish?
A traditional Danish Pastry is a layered dessert made either of puff pastry or yeast-leavened dough.
It comes in many forms, like turnovers, pinwheels, envelopes, or in this case, layered rectangles with pure goodness! You can fill it with jams and sauces, compotes, fresh fruit, or any filling of your choice.
Is Danish made from Puff Pastry?
This Puff Pastry Peach Danish is made with pre-packaged puff pastry dough, which makes it super convenient and easy to make.
If you are a puff pastry purist, you can definitely make the dough yourself! just use your favorite recipe and make everything else as directed in the recipe.
Ingredients you’ll need to make this Puff Pastry Peach Danish
The ingredients you’ll need are probably already sitting in your refrigerator or pantry, so no need of anything out of the ordinary to make these:
- Frozen puff pastry. Provides the flaky, buttery layers that form the base of the Danish.
- Cream cheese. Adds a creamy and tangy flavor to the filling, complementing the sweetness of the peaches.
- Icing sugar. Sweetens the cream cheese filling and creates a smooth texture.
- Pure vanilla extract. Enhances the flavor of the filling. You can also use vanilla bean paste.
- Egg. Used for egg wash to give the pastry a golden brown color and a glossy finish.
- Milk. Helps thin out the egg wash for easy application and adds richness to the pastry.
- Peaches. Juicy fresh peaches provide a juicy, fruity flavor
- Cornstarch. Thickens the peach filling, preventing it from becoming too watery and maintaining its consistency.
- Granulated sugar. Sweetens the peach filling and balances out the natural tartness of the fruit.
- Cinnamon. Adds warmth and depth of flavor to the peach filling, complementing the sweetness.
- Slivered almonds. Sprinkled on top for added crunch and nutty flavor, enhancing the texture of the Danish.
Take a look at the recipe card at the bottom of this post for the full recipe.
How to make Peach Cream Cheese Danish (with how-to photos)
- Start by thawing the puff pastry sheets until easy to handle, about 30-40 minutes. Using the bowl of a stand mixer, beat cream cheese with powdered sugar and vanilla for 1 minute on low speed.
- Next, cut the peaches into slices and place them in a medium bowl. Toss them with the cornstarch, sugar, and cinnamon, until completely covered.
- Then, pre-heat the oven to 400 F. Afterwards, line a baking sheet with parchment paper and spray it with baking spray. Place dough on top of a lightly floured surface and use your hands to press out any seams. Cut it with a pizza cutter into 6 equal rectangles.
- Using a sharp knife, draw a 1/4 inch border or frame into the rectangles and spread 1 Tablespoon of the cream cheese mixture into the center of each square, making sure not to go over the edge. Then, place 3 slices of peaches on top of the cream cheese
- Mix the egg and milk. Brush, using a pastry brush, the sides of the pastry with a small amount of egg wash. Then, place the pastries on your prepared baking tray. Bake for 15-20 minutes or until golden brown.
- While danishes are baking, make the glaze. Mix the powdered sugar and milk in a small bowl, until no lumps are visible. Set aside.
- Lastly, allow the Danish to cool slightly on a wire rack, then drizzle with glaze on top of the Danish, sprinkle with almonds, and enjoy!
Frequently Asked Questions
How long will my Danish pastries last?
These are better eaten the first or second day after they’re baked. Store them in an air-tight container at room temperature, where they’re not exposed to sun or heat.
Try them warm and thank me later!
How do I store any leftover Puff Pastry Peach Danishes?
Store any leftover pastries in an airtight container, refrigerated for up to 2 days.
Can I make half the recipe while keeping the proportions the same?
Yes, you can halve the recipe without changing the ingredient proportions.
Follow this link for more Pies and Tart recipes, or follow the links below to see some of my favorite recipes:
French Grape & Brie Pastry Pockets
Easy Mousse Mango Recipe (with only 3 ingredients)
Follow me on Instagram and tag #sweetfixbaker to see your amazing creations!
If you make this recipe, please be sure to give it a rating and leave a comment!
Puff Pastry Peach Danish
Equipment
- 1 baking sheet
Ingredients
Danish
- 1 sheet frozen puff pastry
- 4 ounces cream cheese room temperature
- 4 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 3 medium peaches sliced
- 1 teaspoon cornstarch
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon powdered
- 1 large egg for egg wash
- 1 tablespoon milk for egg wash
Icing
- 1/2 cup powdered sugar
- 1 teaspoon milk
- 1/4 cup slivered almonds
Instructions
- Start by thawing the puff pastry sheets until easy to handle, about 30-40 minutes.1 sheet frozen puff pastry
- Beat cream cheese with powdered sugar and vanilla for 1 minute on low speed.4 ounces (113.4 g) cream cheese, 4 tablespoons powdered sugar, 1 teaspoon pure vanilla extract
- Cut the peaches into slices and place them in a bowl. Toss them with the cornstarch, sugar and cinnamon, until completely covered.3 medium peaches, 1 teaspoon cornstarch, 1 tablespoon granulated sugar, 1/4 teaspoon (0.3 teaspoon) cinnamon
- Pre-heat the oven to 400 F. Line a baking sheet with parchment paper and spray it with baking spray.
- Place dough on top of a lightly floured surface and use your hands to press out any seams. Cut it with a pizza cutter into 6 equal rectangles.
- Using a sharp knife, draw a 1/4 inch border or frame into the rectangles and spread 1 Tablespoon of the cream cheese mixture into the center of each square, making sure not to go over the edge. Then, place 3 slices of peaches on top of the cream cheese
- Mix the egg and milk. Brush, using a pastry brush, the sides of the pastry with a small amount of egg wash. Then, place the pastries on your prepared baking tray. Bake for 15-20 minutes or until golden brown.1 large egg, 1 tablespoon milk
- While danishes are baking, make the glaze. Mix the powdered sugar and milk in a small bowl, until no lumps are visible. Set aside.1/2 cup (60 g) powdered sugar, 1 teaspoon milk
- Lastly, allow the danish to cool slightly in a wire rack, then drizzle with glaze on top of the Danish, sprinkle with almonds, and enjoy!1/4 cup (27 g) slivered almonds
These turned out delicious! The only problems I encountered were there was way too much egg wash left over (eggs are $8/dz here!) so I need a way to reduce that waste or use the rest of the mix and the pastry broke apart from the frame as I was putting them on the pan! Should I have put them on the pan then made the frame? Should I have popped them in the fridge to cool a bit before transferring them? If I can get help finding solutions for these problems this would be a 10 star recipe.
So glad to hear they turned out delicious—thank you for trying the recipe!
Great questions! For the egg wash, you can also use just a little milk or cream as a substitute to cut down on egg use if you’re looking to stretch ingredients!
As for the pastry breaking: yes, I recommend assembling the frame directly on the baking sheet to avoid moving the delicate dough around.
Hope that helps for next time—and I’d love to see a pic if you took one!