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!

Puff Pastry Peach Danishes in Bake Sheet

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!