The peach cream cheese danish is full of everything we love about these delicious pastry treats. Fresh peaches and a sweet, cream cheese mixture are wrapped up in a flaky puff pastry creates a sweet treat that’s perfect with coffee or milk.
I love making sweet treats for my family. Of course, that usually means all kinds of desserts, but I also love to make delicious sweets that can serve as quick breakfasts or afternoon snacks, as well. There’s something about starting the day with a bite of something rich and sweet or coming home after a long day of work or school to a sweet snack that just makes your heart feel all warm and fuzzy inside.
Over the years, I’ve made all kinds of sweet snacks and desserts for my family, but the thing I always come back to is danish. This peach cream cheese danish is one of my favorite recipes, and I think you’ll love it, too.
Peach Cream Cheese Danish
There are lots of danish recipes out there that use shortcuts like canned fruit, fruit pie filling, and refrigerated biscuit dough. They’re all delicious, I’ve made several of them, but sometimes, you just want something that’s full of delicious homemade goodness. This peach cream cheese danish has that in spades. It’s an almost completely from-scratch recipe, only using storebought puff pastry sheets. The rest is completely from scratch.
By using the puff pastry sheets, you save a huge amount of time and ensure you get the best outcome possible. Puff pastry is notoriously touchy. Making the peach and cream cheese fillings is very easy, so although this recipe is almost completely homemade, it still comes together quickly. In fact, it’s so delicious and easy that I routinely make this so I can have it on hand for a sweet afternoon snack or breakfast during the week. Yes, I make it on weekdays. That’s how easy it is.
This is a fairly easy recipe as homemade pastries go, but even so, there are a few things to remember to ensure that your peach cream cheese danish comes out as tasty and beautiful as possible. These tips are incredibly simple, but they make such a huge difference if you follow them.
Fully Softened Cream Cheese
It’s important to fully soften your cream cheese before making the cream cheese filling. Fully softened cream cheese incorporates well with other ingredients and creates a smooth texture. If your cream cheese hasn’t cooled completely, you’ll have a lumpy mixture with chunks of cream cheese in it.
Cool the Peach Filling Before Adding
Be sure to let the peach filling cool before spooning it on top of the cream cheese filling. If you place hot peach filling on your cream cheese mixture, it will cause it to melt and become watery.
Seal the Pastry Well
When folding the pastry over the filling, be sure to dampen the ends of the pastry to ensure that it sticks to itself and won’t come undone during the baking process. You only need a little water. Don’t add too much or the dough will be soggy.
Don’t Glaze Too Soon
It’s important to let your pasty cool a bit before drizzling the glaze onto it. While your pasty doesn’t need to be fully cooled, it does need to be cooled enough that the glaze won’t immediately become watery and simply roll off of the pastry. A little warmer than room temperature is perfect.
The peach cream cheese danish is easy and delicious. That alone is enough to make it an instant addition to any recipe rotation. There’s something else to love about it, though. It’s super versatile. You can change it up any number of ways simply by changing the fruit filling! It’s easy to do, and almost any fruit will work. Simply replace fresh peaches with your favorite fresh fruit, and make the recipe the same way. Some of my personal favorites are:
Serving Peach Cream Cheese Danish
This delicious danish is perfect for a quick breakfast, afternoon snack, or as a dinnertime dessert. To serve, simply place a slice on a plate. That’s it. You don’t need whipped cream or powdered sugar. The flaky pastry, sweet filling, and easy drizzled glaze are all this recipe needs to be delicious. Simply pair a slice with a cup of coffee or a glass of milk, and you’re all set.
Storing Peach Cream Cheese Danish
This danish will keep at room temperature for a couple of days. You can also refrigerate it for up to a week. For longer storage, you can freeze this recipe for up to three months. To serve, simply defrost in the refrigerator and heat in the stove or microwave.
Peach Cream Cheese Danish is so Easy and Delicious
Although this recipe is almost completely from scratch, it’s so easy to make. You get all that delicious homemade flavor, and it all comes together in a snap. Using packaged puff pastry makes this peach cream cheese danish a breeze, and it cuts down on the hassle of making your own. Even I don’t make my own, and I love to bake!
Give this peach cream cheese danish a try, and I know you’ll love it. It’s perfect for a sweet breakfast, afternoon snack or after dinner treat, and with its combination of delicious flavor and ease of baking, it’s a can’t-miss recipe that you’ll be so glad you tried.
Peach Danish Ingredients
- Fresh peaches
- Lemon juice
- Cream cheese
- Vanilla extract
- Powdered sugar
- Heavy cream or milk
- Box puff pastry sheets (2 sheets)
(Actual measurements are in the recipe card below.)
How to Make Peach Cream Cheese Danish
Step 1 – Prep
Preheat oven to 375° and line a baking sheet with parchment paper. Set aside.
Step 2 – Making the Peach Filling
In a small saucepan, add diced peaches, sugar, lemon juice, water, and cornstarch. Stir to mix well. Heat over low heat until sugar melts and sauce has thickened. Remove from heat and let cool completely.
Step 3 – Making the Cream Cheese Filling
Beat cream cheese in a medium sized bowl until smooth. Add sugar, lemon juice, and vanilla. Beat until fully combined.
Step 4 – Assembling the Danish
On a lightly floured surface, unroll the puff pastry and gently roll the dough to seal the seams. Place dough on prepared baking sheet and add half of the cream cheese mixture down the center of the pastry. Cut two slits at each end of the pastry and fold over the top of the filling and secure to prevent mixture from leaking out. Cut off the top and bottom side pieces at an angle and continue to make cuts into the pastry along each side.
Once peach filling has cooled, add half of the peach mixture over the top of the cream cheese mixture. Repeat steps for the second puff pastry. Start folding each piece over each other, like a braid. Brush with egg wash and bake for 25-30 minutes.
Step 5 – Making the Glaze
In a small bowl, add powdered sugar, vanilla, and heavy cream. Stir until blended. Once Danish has cooled, drizzle glaze over the top of both pastries. Slice and enjoy.
Try This Delicious Danish Today
And here are a few more delicious fruit filled recipes that can be found on the blog:
And here is a delicious Fresh Peach Cobbler from Great Grub, Delicious Treats you might enjoy as well.
Peach Cream Cheese Danish
For The Peach Filling
For The Puff Pastry
- 1 box puff pastry sheets, (2 sheets) room temperature
- 1 egg
- 1 tablespoon water
- Preheat oven to 375° and line a baking sheet with parchment paper. Set aside.
For The Peach Filling
- In a small saucepan, add diced peaches, sugar, lemon juice, water and cornstarch. Stir.
- Heat over low heat until sugar has melted and sauce has thickened.
- Remove from heat and let cool.
For The Cream Cheese Filling
- In a medium bowl, beat cream cheese until smooth, about 2 minutes.
- Add sugar, lemon juice and vanilla. Beat until well combined.
Assembling The Danish
- Unroll puff pastries and on a lightly floured surface, gently roll dough to seal the seams.
- Place dough on prepared baking sheet and add ½ of the cream cheese mixture down the center of the pastry leaving 1½ inch free from filling at both ends.
- Cut two slits at each end of the pastry about 1 inch long and fold over the top of the filling and secure to prevent mixture from leaking out.
- Next cut off the top and bottom side pieces at an angle (see photo) and continue to make cuts into the pastry along each side making sure not to cut too close to the filling.
- Once the peach filling has cooled, add ½ of the peach filling on top of the cream cheese. Repeat steps for the second puff pastry sheet.
- Once the ends have been secured over the filling, start folding each piece over each other like a braid and secure.
- Brush with egg wash and bake for 25-30 minutes.
For The Glaze
- In a small bowl, add powdered sugar, vanilla and heavy cream. Stir until blended.
- Once Danish is pulled from the oven and has cooled a bit, drizzle glaze over the top of both pastries, slice and enjoy!