Peach Danish
This classic pastry brings together buttery, golden puff pastry, a luscious cream cheese filling, and juicy fresh peaches all topped with a sweet vanilla glaze that hardens just enough to crackle when you bite in.
Equipment
- Baking sheet - half sheet pan, about 18x13 inches
- Parchment paper
- Pastry brush
- Sharp knife
- Pizza Cutter - optional
- Handheld electric mixer - or stand mixer
- Mixing bowls - small and medium
- Whisk
- Wire cooling rack
- Bench scraper - optional, helpful for lifting pastry
Ingredients
- 2 sheets puff pastry - about 17 oz / 480g total, thawed
- 2 medium peaches - about 1.5 cups / 240g, peeled and thinly sliced
- 8 oz cream cheese - 225g, softened to room temperature
- 1/4 cup granulated sugar - 50g
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 large egg - for egg wash
- 1 tbsp milk - or water, for egg wash
- 1 tbsp turbinado sugar - or coarse sugar, optional, for sprinkling
For the Glaze
- 1 cup powdered sugar - 120g
- 2-3 tbsp milk - or heavy cream
- 1/2 tsp pure vanilla extract
Instructions
- Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold. Preheat oven to 400°F and line a baking sheet with parchment paper.
- Beat cream cheese with granulated sugar, vanilla, and lemon juice until completely smooth, about 2-3 minutes.
- Peel peaches, slice thinly 1/4 inch thick, and pat dry with paper towels to remove excess moisture.
- Unfold pastry and cut each sheet into 4 equal rectangles. Score a border 3/4 inch from edges without cutting through.
- Spoon 2 heaping tablespoons of cream cheese filling into center of each rectangle and spread evenly within the scored border.
- Arrange 4-6 peach slices on top of filling in a single overlapping layer and press gently into filling.
- Whisk egg with milk and brush onto scored borders. Sprinkle with turbinado sugar if desired.
- Bake on center rack at 400°F for 18-22 minutes until borders are golden brown and puffed. Cool on wire rack for 10 minutes.
- Whisk powdered sugar, milk, and vanilla until pourable but slightly thick consistency.
- Drizzle glaze over danishes in a zigzag pattern and allow to set for 5-10 minutes before serving.
Notes
- Keep everything cold: Puff pastry performs best when it goes into the oven cold. If it becomes warm or sticky while working, refrigerate for 10-15 minutes before continuing.
- Don't skip scoring: The scored border creates a raised frame that holds the filling in place during baking.
- Pat peaches dry: Excess moisture makes pastry soggy. Even a brief pat with paper towels makes a real difference.
- Room temperature cream cheese: Cold cream cheese won't beat smooth and will leave lumps. Set it out at least 30 minutes before starting.
- Don't crowd the pan: Leave at least 2 inches between each danish so the pastry can puff properly.
- Cool before glazing: Glazing too early will cause the glaze to melt and become runny instead of setting to a nice finish.
- Canned peach version: Use well-drained canned peaches in juice (not syrup) for year-round baking.
- Make ahead: Assemble danishes up to 4 hours ahead, refrigerate on baking sheet, and bake directly from refrigerator adding 2-3 minutes to baking time.
- Storage: Store in airtight container at room temperature for 1 day, refrigerate for up to 3 days, or freeze unglazed for up to 1 month.
- Reheating: Reheat in 350°F oven or toaster oven for 8-10 minutes to restore crispiness. Avoid microwave which makes pastry soft.