This Peach Cream Cheese Braided Danish is flaky, creamy, and beautifully golden with juicy peach slices layered over sweet cream cheese filling. Made with store-bought puff pastry, this easy peach danish recipe looks impressive but comes together effortlessly. Perfect for brunch, holidays, or a special weekend breakfast.
Why You’ll Love This Recipe
- Buttery, flaky puff pastry
- Creamy vanilla-lemon cream cheese filling
- Sweet, tender peach slices
- Elegant braided presentation
- Perfect for brunch or dessert
This Peach Cream Cheese Braided Danish delivers bakery-style results right at home.
Ingredients
For the Cream Cheese Filling
- 6 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon lemon juice
For the Peach Filling
- 1 (15 oz) can sliced peaches, drained
For the Pastry
- 1 sheet frozen puff pastry, thawed according to package instructions
Egg Wash
- 1 large egg
- 1 tablespoon water
Toppings
- Coarse sugar (such as raw sugar)
Glaze
- 1/3 cup powdered sugar
- 1/2 tablespoon milk
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, beat cream cheese and sugar on low speed until smooth. Add egg yolk, vanilla, salt, and lemon juice. Mix just until combined. Set aside.
- Slice drained peaches into 1/4-inch thick slices if needed.
- Lightly dust parchment paper with flour. Place thawed puff pastry on top and roll slightly to smooth and flatten.
- Spread cream cheese filling down the center third of the pastry lengthwise, leaving a 1-inch border at the top and bottom.
- Arrange peach slices evenly over the cream cheese layer.
- Trim top corners and cut notches at the bottom if desired. Using a knife or pizza cutter, cut 1-inch diagonal strips down both sides of the pastry, leaving about 1/2 inch before reaching the filling.
- Fold strips over the filling alternately from each side to create a braided pattern.
- Whisk egg and water together to create egg wash. Brush over pastry and sprinkle with coarse sugar.
- Bake for 25–28 minutes or until golden brown and puffed.
- Allow to cool to room temperature. Mix powdered sugar and milk, then drizzle glaze over the danish.
Slice and serve.
Tips & Tricks
- Keep puff pastry cold for best rise.
- Drain peaches well to avoid soggy pastry.
- Do not overfill to prevent leaking.
- Chill assembled pastry for 10 minutes before baking for sharper braid definition.
- Add a pinch of cinnamon to the filling for extra warmth.
Details
- Prep Time: 20 minutes
- Cook Time: 25–28 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: European-Inspired
- Difficulty: Easy to Intermediate
- Dietary Notes: Vegetarian
Notes
- Can substitute fresh peaches when in season.
- Store leftovers covered at room temperature for one day or refrigerate.
- Best served the same day for maximum flakiness.
- Great addition to brunch spreads.
Nutrition (Approximate Per Serving)
- Calories: 420
- Protein: 6g
- Carbohydrates: 45g
- Fat: 24g
FAQ
Can I use fresh peaches instead of canned?
Yes, slice thinly and lightly pat dry before using.
Can I prepare this ahead of time?
You can assemble and refrigerate for a few hours before baking.
Why is my pastry soggy?
Peaches may not have been drained thoroughly.
Can I freeze the danish?
Yes, freeze baked danish for up to 1 month and reheat in oven.
Can I use crescent dough instead?
Yes, though puff pastry gives a flakier result.
Storage
- Room Temperature: Up to 1 day covered.
- Refrigerator: Up to 3 days.
- Freezer: Up to 1 month.
- Reheat: Warm in oven at 300°F for 8–10 minutes.
Similar Recipes
Peach Cream Cheese Braided Danish – Flaky & Sweet
Peach Cream Cheese Braided Danish features flaky puff pastry filled with sweet cream cheese and juicy peaches.
Ingredients
For the Cream Cheese Filling
- 6 oz cream cheese room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk room temperature
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon lemon juice
For the Peach Filling
- 1 15 oz can sliced peaches, drained
For the Pastry
- 1 sheet frozen puff pastry thawed according to package instructions
Egg Wash
- 1 large egg
- 1 tablespoon water
- Toppings
- Coarse sugar such as raw sugar
Glaze
- 1/3 cup powdered sugar
- 1/2 tablespoon milk
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, beat cream cheese and sugar on low speed until smooth. Add egg yolk, vanilla, salt, and lemon juice. Mix just until combined. Set aside.
- Slice drained peaches into 1/4-inch thick slices if needed.
- Lightly dust parchment paper with flour. Place thawed puff pastry on top and roll slightly to smooth and flatten.
- Spread cream cheese filling down the center third of the pastry lengthwise, leaving a 1-inch border at the top and bottom.
- Arrange peach slices evenly over the cream cheese layer.
- Trim top corners and cut notches at the bottom if desired. Using a knife or pizza cutter, cut 1-inch diagonal strips down both sides of the pastry, leaving about 1/2 inch before reaching the filling.
- Fold strips over the filling alternately from each side to create a braided pattern.
- Whisk egg and water together to create egg wash. Brush over pastry and sprinkle with coarse sugar.
- Bake for 25–28 minutes or until golden brown and puffed.
- Allow to cool to room temperature. Mix powdered sugar and milk, then drizzle glaze over the danish.
Notes
- Can substitute fresh peaches when in season.
Conclusion
This Peach Cream Cheese Braided Danish is flaky, creamy, and bursting with sweet peach flavor. With its golden braided crust and luscious cream cheese center, it’s the perfect bakery-style treat to impress guests or elevate your weekend breakfast. Once you make it, you’ll want it on repeat.