Danish•indulgent

Peach Cream Cheese Braided Danish

Natasha's Kitchen recipe - Danish

Ingredients

Quantities are shown as originally provided.

6 oz cream cheese (at room temperature)
1/4 cup sugar
1 large egg yolk (room temperature)
1/2 tsp pure vanilla extract
1/8 tsp salt
1/2 tsp lemon juice
1 15 oz can of Del Monte Garden Quality ® sliced peaches (I used raspberry flavored), drained
1 sheet store-bought frozen puff pastry (thawed according to package instructions)
Egg Wash: 1 large egg mixed with 1 Tbsp water
Coarse sugar (I used raw sugar)
Glaze: 1/3 cup Powdered sugar mixed with 1/2 Tbsp Milk

1
Place cream cheese and sugar in a bowl and beat on low speed until smooth
2
Add egg yolk, vanilla, salt and lemon juice and continue mixing just until well blended. Set aside.
3
Slice the DelMonte peaches into 1/4" thick slices.
4
Dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top.
5
Spread your prepared cream cheese in the middle of your puff pastry lengthwise, staying inside the the middle third of the pastry and leaving a 1" border at the top and bottom of the pastry.
6
Spread peach slices evenly over the cream cheese.
7
Cut off the top corners and cut out notches in the bottom of your pastry. Use kitchen scissors or a pizza cutter to cut an equal number of 1-inch wide strips diagonally down the sides of the pastry, leaving at least 1/2-inch before you reach the filling. Braid the pastry strips by folding them in, alternating between sides.
8
Make an egg wash by briskly beating 1 egg and 1 Tbsp of water with a fork. Brush the braided pastry with egg wash and sprinkle with coarse sugar. Bake at 400˚F for 25-28 min or until top is golden brown.
9
Once the braided danish is cooled to room temp, mix 1/3 powdered sugar with 1/2 Tbsp milk and drizzle over the pastry.