This beautiful Peach Cream Cheese Danish is an easy breakfast recipe that would be perfect for your next brunch!
Breakfast pastries with golden, flaky crusts, rich, creamy middles, and lightly sweetened fruit….does breakfast get any better? I like to consider myself a breakfast pastry connoisseur and while croissants and cinnamon rolls are amazing my absolute favorite is danish. I’m not too picky about the flavor of my danish, so many things go perfectly with that flaky crust, but recently on one of our first warm, almost-summer days, I was daydreaming about summer fruit and the idea of a peach cream cheese danish popped into my head.
PEACH CREAM CHEESE DANISH
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Do you ever get one of those recipes ideas that you just can’t shake until you make it? Well, that’s what peach danish was for me. So, one morning I used my Lemon Cream Cheese Danish recipe and turned it into these individual Peach Cream Cheese Danish. The process is really simple because I use store-bought puff pastry for my crust. I let it thaw a little and then roll it out into a rectangle and cut it into 6 individual squares. The key to getting puff pastry to puff up around the edges is to lightly score the pastry leaving an outer “ring” that will puff up and prick the inside of the ring with a fork so it won’t rise the same way. In the center, I spread a layer of sweetened cream cheese, a layer of peach jelly, and I top all of it with peach slices. Then I brush the outer ring of the dough with an egg wash to help it turn nice and golden brown and pop all of them in the oven.
I’m going to warn you now they smell so good as they are baking that you’re going to want to pull the oven open and start chowing down. Don’t do it! Wait until they are fully cooked then take them out of the oven and let them cool completely. Your will power is going to put to the test. I know mine was! When they are completely cool finish them off with a drizzle of icing and then give them a try. OMG, when I bit into my first one I was in heaven. Those delicious peaches were so sweet I swear they tasted almost like peach pie and seriously, who doesn’t want an excuse to eat pie for breakfast?!
Want more peach recipes?
- No Bake Peach Chiffon Pie
- Peach Riesling Glazed Meatballs
- Peaches & Cream Dutch Baby
- Fresh Peach No Bake Cheesecake
- Slow Cooker Pork Chops with Peach Sauce
- Peaches & Cream Martini
- More breakfast recipes…
Tools used to make this Peach Cream Cheese Danish recipe
Mixing bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Baking sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
- 1 sheet frozen puff pastry, thawed
- 4 oz. Cream cheese softened
- ¼ c Confectioner’s sugar
- 1 tsp. Vanilla extract
- 2 Peaches
- 1 Egg
- 1 tablespoon water
- ½ c. Confectioner’s sugar
- 2 Tbsp Milk
- ½ tsp Vanilla
- Preheat oven to 400F.
- In a medium bowl mix cream cheese, confectioner’s sugar, and vanilla extract until thoroughly combined.
- Unfold thawed puff pastry sheet and roll it out into a rectangle that is ¼ inch thick.
- Cut into 6 equal rectangles.
- Lightly score the puff pastry pieces by drawing a smaller rectangle within each one. This creates a "ring" around the outside of each piece that will puff up.
- Use a fork to prick the middle of each puff pastry piece several times so it does not rise like the outer ring will.
- Spread about 1 tablespoon of cream cheese in the center of each puff pastry.
- Top with a thin layer of peach jelly.
- Finish by topping jelly with 2 slices of fresh peaches. Note: You can use frozen peaches too just make sure to thaw them and pat them dry before using)
- Make a simple egg wash by mixing the egg and water and brush the egg wash around the outer edge of the puff pastry.
- Place in a 400 F oven to bake for 15-20 minutes or until golden brown.
- While the pastry bakes make the glaze by mixing the confectioner’s sugar, milk, and vanilla together in a bowl.
- Once the pastry is cooked and has cooled to room temperature drizzle the glaze over the pastries and enjoy!
If you love breakfast pastries you have got to give this easy danish recipe a try. Use any fruit you like and just switch out the jelly to match…or get a little crazy and mix different fruits and jellies. You really can’t go wrong with cream cheese, puff pastry, and fruit!
Looking for more easy brunch recipes? Try these!