Easy Peach Danish Recipe
This peach cream cheese danish recipe is so so easy. It uses canned peaches and store-bought puff pastry. If you want to make your pastry or use fresh peaches, there are options too!
I love easy sweet treats you can whip up quickly for guests or a simple breakfast or dessert. These are little squares of flaky pastry topped with a sweetened cream cheese filling and sliced peaches.
Baked until golden and light, then drizzled with a simple vanilla glaze. Pre-packaged puff pastry is the easiest option, but I have recipes for rough puff pastry or inverted puff pastry you can use too!
Traditional danish pastry is made with a yeast-leavened dough, similar to croissant pastry. Using puff pastry is a great shortcut.
I use canned peaches on these pastries because they are available all year round. If you want to use fresh summer peaches, swap the canned peaches for fresh peach slices instead! For another delicious dessert, check out this peach cobbler with canned peaches.
Ingredients
Find the ingredient amounts listed for this danish pastry recipe in the printable recipe card at the bottom of this post. Here is a rundown of what you need.
- Peaches – One 15oz can or around three medium fresh peaches.
- Puff pastry – Either store-bought or make your flaky puff pastry.
- Cornstarch
- Vanilla bean paste or vanilla extract
- Cream cheese, softened to room temperature
- Icing sugar
- Egg for the egg wash
- Milk for the glaze
Method
If you are using frozen puff pastry, remove it from the freezer around 30 minutes before it’s needed and let it thaw on the counter.
In a small bowl, beat the cream cheese on high speed until light and creamy. Add in the sugar and mix it, then set it aside.
Preheat the oven to 400°F/200°C and line a baking tray with parchment paper.
Drain the can of peach slices in a colander, or peel and slice the fresh peaches into 1/2-inch slices.
Add the peach slices to a medium bowl and toss them with cornstarch and vanilla paste.
Roll the pastry onto a lightly floured surface into a 9×11 inch/ 23x28cm rectangle. Cut it into six equal rectangles and place them on the prepared baking tray, spaced at least 1 inch apart.
With a sharp knife, lightly score a 1/4-inch border around each rectangle.
Spread a layer of the cream cheese mixture in the center of the dough pieces using a spoon or small offset spatula.
Layer three slices of peaches on top of the cream cheese layer.
Whisk together an egg and a tablespoon of water in a small bowl.
Use a pastry brush to brush the edges of the danish with a small amount of egg wash.
Bake the pastries in the preheated oven for around 20-22 minutes until the pastry is golden brown and crispy.
Let the pastries cool on a wire rack.
To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over the pastries while they are still slightly warm.
Storing
The pastries can be stored at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days.
Variations
- Use lemon juice instead of milk in the glaze for a zestier kick.
- Add a 1/4 teaspoon of ground cinnamon to the peaches for extra flavor or a 1/8 teaspoon of almond extract.
- Use a different fruit filling, like canned apricots (like those used in this canned apricot pie recipe), or use blueberry cake filling or cherry cake filling.
More peach recipes
For more easy recipes using peaches, check these out.
Easy Peach Danish Recipe
This peach cream cheese danish recipe is so so easy and delicious. Juicy peaches are layered on sweetened cream cheese and flaky puff pastry.
Ingredients
Pastries
- 1 frozen sheet puff pastry (245g)
- 1 can peach slices (425g/15oz) or use 3 medium fresh peaches
- 113g (4oz) cream cheese, softened to room temperature
- 25g (3 tablespoons) powdered sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla paste or extract
- 1 egg
Glaze
- 60g (1/2 cup) powdered sugar
- 1/2 teaspoon vanilla paste or extract
- 2-3 teaspoons of milk
Instructions
- Remove the pastry from the freezer around 30 minutes before it's needed and let it thaw on the counter.
- Preheat the oven to 400°F/200°C and line a baking tray with parchment paper.
- In a small bowl, beat the cream cheese on high speed until light and creamy. Add in the sugar and mix it, then set it aside.
- Drain the can of peach slices in a colander, or peel and slice the fresh peaches into 1/2-inch slices. Add the peach slices to a medium bowl and toss them with cornstarch and vanilla paste.
- Roll the pastry onto a lightly floured surface into a 9x11 inch/ 23x28cm rectangle. Cut it into six equal rectangles and place them on the prepared baking tray, spaced at least 1 inch apart. With a sharp knife, lightly score a 1/4-inch border around each rectangle.
- Spread a layer of the cream cheese mixture between the borders of the dough pieces.
- Layer three slices of peaches on top of the cream cheese layer.
- Whisk together an egg and a tablespoon of water in a small bowl. Use a pastry brush to brush the borders with egg wash.
- Bake the pastries in the preheated oven for around 20-22 minutes until the pastry is golden brown and crispy. Let the pastries cool on a wire rack.
- To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over the pastries while they are still slightly warm.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 172Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 84mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 3g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
