Peach Cream Cheese Danish is a delicious sweet treat for breakfast or brunch, with an irresistible filling and a flakey puff pastry crust!
Treat everyone at the table with Peach Cream Cheese Danish, simple to make breakfast with incredible comfort flavors! Puff pastry makes this danish quick to make, and the filling only requires cream cheese, peach jelly, a little sugar, and a few fresh peaches for a special breakfast everyone will love.
A Perfect Time for Peaches
The best sweet treats are the easiest ones to make, in my opinion. There’s always a time to get big and fancy, but when you want something special for breakfast or a nice brunch, you don’t want to spend much time on it. That’s the perfect thing about Peach Cream Cheese Danish- in a few simple steps, with easy ingredients, I can create a mouthwatering, incredible breakfast that tastes so good I almost burn my mouth every time I make these because I can’t wait for them to cool!
Other Recipes to Serve with Peach Cream Cheese Danish
- Need another brunch idea? Go the savory route and bake up a Tater Tot Breakfast Casserole, it’s perfect for a group and full of tasty potatoes, meat and cheese!
- The perfect compliment to a great breakfast is a special drink to share, especially with kids! Sparkling Peach Punch is light, fruity and bubbly and just plain fun to drink!
Ingredients
Puff Pastry: Puff pastry gives this danish a wonderful flakiness and can be found in the frozen food section, near the desserts. The puff pastry will need to be thawed ahead of time.
Pantry Items: Pick your favorite peach jelly, even sugar-free works in this recipe. You will also need powdered sugar and vanilla extract.
Refrigerated Items: You will need softened cream cheese (regular, low fat or Neufchatel is fine), milk, and an egg.
Produce: A few fresh slices of peaches are the perfect topping for these danish so don’t forget those.
Extra: You will need a small amount of water to mix with the egg for the egg wash.
How to Make Peach Cream Cheese Danish
STEP ONE: Preheat the oven to 400 degrees F. In a medium bowl, mix the cream cheese, confectioners sugar, and vanilla extract until smooth.
STEP TWO: Unroll the puff pastry and cut it into six rectangles and then place them on a lined baking sheet. Lightly score a smaller rectangle inside each piece of puff pastry, like a picture frame, and poke holes in the center of the rectangles with a fork, so the middle doesn’t rise.
STEP THREE: Spread 1-2 tablespoons of the cream cheese mixture on each rectangle and then top each with a layer of peach jelly. Place two peach slices on top of each danish. Mix up the egg wash by whisking an egg and a bit of water together, and then lightly brush the outer edge of the danishes with the egg wash. Bake the danish for 15-20 minutes, until golden brown.
STEP FOUR: While the danish is baking, mix up the glaze by whisking together the powdered sugar, vanilla extract, and milk in a small bowl. When the danish are completely cool, drizzle each danish with the glaze.
Tips for Success
- Completely thaw the puff pastry ahead of time. The pastry will crack and break if you attempt to roll it out when frozen.
- If fresh peaches are unavailable or out of season, you can use frozen sliced peaches! Thaw the peaches ahead of time and pat them dry so they don’t release extra liquid into the danish and make it soggy.
- Do you wish you could make this with other fruit? You can! Simply replace the jelly and the fruit with what you would like to eat, like strawberry jelly with sliced strawberries. It’s that easy! Don’t be afraid to mix it up, too, with different combinations of berries.
How long will Peach Cream Cheese Danish last?
If you keep your danish on the counter in a covered container, it will last for around 3 days. You can also refrigerate the danish for up to a week to enjoy.
To keep the danish the longest, once the danish has cooled completely, you can wrap it in plastic wrap and freeze it for 1 month. When you’re ready to eat one, simply thaw it in the refrigerator, and once thawed, you can pop it into the microwave for a few seconds to warm it up. If you freeze the danish with the glaze on, make sure not to heat the danish too long, or the glaze will melt and run off the danish.
What’s the difference between puff pastry and phyllo dough?
The key difference between puff pastry and phyllo dough is butter! Phyllo dough is a simple mix of flour, water, and vinegar, while puff pastry contains butter. The butter in puff pastry allows it to puff up, and it is wonderful in both sweet and savory recipes. Puff pastry also comes as one sheet of dough typically, and that is all you need for most recipes, unlike phyllo dough, which takes many of the brittle, flakey layers to create dishes like Spanakopita or Baklava.
More fruit-tastic breakfast ideas
- Raspberry Danish
- Baked Lemon Donuts
- Lemon Cream Cheese Danish
- Chocolate Almond Danish
- Apple Pie Oatmeal Bars
*This post was originally posted on 06/10/2017.
Ingredients
- 1 sheet frozen puff pastry thawed
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup peach jelly
- 2 peaches pitted and sliced (see note)
- 1 egg
- 1 tablespoon water
Glaze
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until combined and smooth.
- Unfold the thawed puff pastry sheet and roll it out on a lightly floured work surface into a rectangle that is 1/4 inch thick.
- Cut the dough into 6 equal rectangles. (I use a # layout to make the cuts.) Place the rectangles onto the prepared baking sheet.
- Lightly score the puff pastry pieces by drawing a smaller rectangle within each dough piece (like a picture frame). This creates a "ring" around the outside of each danish 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 1-2 tablespoons of cream cheese inside the "ring" of each puff pastry. Top the cream cheese with a thin layer of peach jelly. Finish the danishes by topping the jelly with 2 peach slices.
- Make a simple egg wash by mixing the egg and water together in a small bowl. Then brush the egg wash around the outer edge of the puff pastry.
- Bake for 15-20 minutes or until golden brown. Remove from the oven and cool to room temperature.
- While the pastries cool, make the glaze by mixing the powdered sugar, milk, and vanilla together in a medium bowl.
- Once the pastries have cooled to room temperature, drizzle the glaze over the danishes and enjoy!
Vanessa says
Thank you for this great recipe!!! Made on Friday for the family everyone loved them!
Pat says
Can these be frozen before or after baking?
Sheila says
Well, this made me excited. I want an excuse to have pie for breakfast. Reading your description how sweet the peaches are made me crave for this now.
Aubrey Cota says
So good!!! Hope you love it!