Homemade peach danish pastries on a white kitchen table, golden brown with peach slices and glaze, photographed from above.

Peach Danish Pastry

Flaky puff pastry filled with creamy cheese and fresh peaches, baked golden and topped with glaze.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, Danish, European

Prep Time: 20

Cook Time: 20

Chill Time: 10

Total Time: 50

Servings: pastries

Calories: 285kcal

Cost: $8–$10

Equipment

1 Baking sheet lined with parchment
1 Parchment paper for nonstick baking
1 Rolling pin to flatten pastry
2 Mixing bowls medium + small
1 Electric mixer or whisk for filling
1 Sharp knife to slice peaches
1 Pastry brush for egg wash
1 set Measuring cups/spoons standard
1 Cooling rack for pastries
1 Small bowl for glaze

Ingredients

Danish Pastry

2 sheets Puff pastry thawed
2 whole Peaches ripe, sliced
4 oz Cream cheese softened
3 tablespoon Granulated sugar for filling
1 Egg yolk for filling
1 teaspoon Vanilla extract
1 teaspoon Lemon juice prevents browning
1 teaspoon Cornstarch coats peaches
1 Egg for egg wash
½ teaspoon Cinnamon optional sprinkle
1 tablespoon Butter melted
2 tablespoon Powdered sugar for glaze
1–2 teaspoon Milk for glaze
Salt pinch, in filling

Instructions

Beat cream cheese, sugar, egg yolk, vanilla, and pinch of salt until smooth.
Slice the peaches thinly and toss with lemon juice and cornstarch.
Roll out puff pastry slightly on a floured surface.
Score a smaller rectangle inside each pastry to form a border (don’t cut through).
Spread cream cheese filling in the center area of each pastry.
Arrange peach slices over the filling.
Brush pastry edges with egg wash.
Sprinkle cinnamon over the peaches if desired.
Bake at 400°F (200°C) for 20 minutes or until golden.
Mix powdered sugar and milk to make glaze. Drizzle over warm pastries and cool on rack.

Notes

For variety, try substituting peaches with other fruits like berries, apples, or plums. The filling also works great as a base for other danish combinations!

Nutrition