Peach Cream Cheese Braided Danish Video Recipe

You'll make this braided danish again and again. It has a cheesecake center and is loaded with peaches. This braided danish is easier than you think! How To make braided danish | natashaskitchen.com

Big thank you to Blog Her and Del Monte for sponsoring the braided danish recipe. This is the second time in one week we’ve baked this peach cream cheese danish.

You see the first time, we were like, “oh my goodness this is good, we need a video to show everyone how easy and incredibly good it is!” So here we are. My taste testers didn’t complain.

Baby it’s cold outside and holiday cooking is in full swing. Unfortunately nearly all of the produce in the grocery store is out-of-season. With Del Monte® products you can plant a “garden” in your pantry and still have ‘garden quality’ fruits and veggies year round.

If you haven’t tried the Del Monte product line, take a minute to read the following. You’ll be mighty impressed and inspired to build a garden in your pantry too!

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Watch how to make this Braided Danish:

Ingredients for the cream cheese filling:

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

For the peach Filling:

1 (15 oz) can Del Monte® Sliced Peaches, Raspberry Flavored, drained (keep the juice for smoothies!)

Ingredients for the pastry:

1 sheet of store-bought frozen puff pastry, thawed according to package instructions
Egg Wash: 1 large egg mixed with 1 Tbsp water

Toppings:

Coarse sugar (I used raw sugar)
Glaze: 1/3 cup Powdered sugar mixed with 1/2 Tbsp Milk

How To Make Braided Danish:

Preheat Your Oven to 400°F.

Making your Braided Danish Fillings:

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 Del Monte® peaches into 1/4″ thick slices

Prepping the Pastry and Assembly:

1. 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.

2. 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.

3. Spread peach slices evenly over the cream cheese.

4. 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. Whistle while you work, do da doot doot doot da doot….

5. Make an egg wash by briskly beating 1 egg and 1 Tbsp of water with a fork. “forksking,” it sounds a whole lot better than “forking” which could be misconstrued. oh never mind. 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.

You'll make this braided danish again and again. It has a cheesecake center and is loaded with peaches. This braided danish is easier than you think! How To make braided danish | natashaskitchen.com

6. Once the braided danish is cooled to room temp, mix 1/3 cup powdered sugar with 1/2 Tbsp milk and drizzle over the pastry. But if you make the glaze, you’re required to sing a Christmas tune while drizzling. Take your time. This baking gig is fun

You'll make this braided danish again and again. It has a cheesecake center and is loaded with peaches. This braided danish is easier than you think! How To make braided danish | natashaskitchen.com

You'll make this braided danish again and again. It has a cheesecake center and is loaded with peaches. This braided danish is easier than you think! How To make braided danish | natashaskitchen.com

Inspiration from: My Cheesecake Danish Recipe, Braiding lessons from: A Cozy Kitchen, The Kitchn, and Oh My Sugar High; my braid was lovely thanks to you all!

Make sure to stop by the Del Monte® Facebook Page and show ’em some “like” for inspiring this awesome recipe!

Peach Cream Cheese Braided Danish

4.9 from 59 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy/Medium
Cost To Make: $7-$10
Serving: 4-6

Ingredients

Ingredients for the cream cheese filling:

  • 6 oz cream cheese, at room temperature
  • ¼ cup sugar
  • 1 large egg yolk, room temperature
  • ½ tsp pure vanilla extract
  • ⅛ tsp salt
  • ½ tsp lemon juice

For the peach Filling:

  • 1 (15 oz) can of Del Monte Garden Quality ® sliced peaches (I used raspberry flavored), drained

Ingredients for the pastry:

  • 1 sheet store-bought frozen puff pastry, thawed according to package instructions
  • Egg Wash: 1 large egg mixed with 1 Tbsp water

Toppings:

  • Coarse sugar (I used raw sugar)
  • Glaze: ⅓ cup Powdered sugar mixed with ½ Tbsp Milk

Instructions

Preheat Your Oven to 400°F.

Making your Fillings:

  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 ¼" thick slices.

Prepping the Pastry and Assembly:

  1. 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.
  2. 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.
  3. Spread peach slices evenly over the cream cheese.
  4. 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 ½-inch before you reach the filling. Braid the pastry strips by folding them in, alternating between sides.
  5. 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.
  6. Once the braided danish is cooled to room temp, mix ⅓ powdered sugar with ½ Tbsp milk and drizzle over the pastry.

 

Read comments/reviewsAdd comment/review

  • Angie Howell
    January 21, 2018

    Quick question about the danish – does the glaze harden on top? I have been looking for a danish with glaze that isn’t gookey. By the way, it looks just awesome and I can’t wait to give it a try! Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Angie, this one does harden on the outside but still maintains softness under the hardened exterior. It doesn’t completely dry out. Hope that makes sense 🙂 Reply

  • Tatyana S.
    November 3, 2017

    Such A Delicious Danish😋

    quick and easy to put together and I doubled the recipe so I baked 2 at a time:) definitely going to make it again. Reply

    • Natasha's Kitchen
      November 3, 2017

      I’m glad you enjoy the recipe as much as I do! Thanks for sharing your great review Tatyana! Reply

  • Olya
    October 22, 2017

    I make this all the time. It is a family favorite. And our friends request it all the time!!! I usually skip the peaches and use strawberries or blueberries. Everyone loves the Strawberry version. Reply

    • Natasha's Kitchen
      October 22, 2017

      I’m happy to hear that everyone enjoys this recipe! Thanks for sharing your fantastic review Olya! Reply

  • Ryna
    September 27, 2017

    Hi,

    Can this be made with frozen/thawed peaches?

    Ryna Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      Hi Ryna, I think that could work, just make sure they are well drained. I would thaw and then let them sit in a colander while prepping the rest of the recipe. Reply

  • September 1, 2017

    I like this site so much, saved to fav. Reply

    • Natasha's Kitchen
      September 1, 2017

      I’m glad to hear that! Reply

  • September 1, 2017

    This is my husband’s favorite dessert from your blog. Great recipe and so easy to follow! Reply

    • Natasha's Kitchen
      September 1, 2017

      I’m glad to hear you both enjoy the recipe! Thanks for sharing your wonderful review Dina! Reply

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