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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!
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.
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
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

Ingredients
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 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: 1/3 cup Powdered sugar mixed with 1/2 Tbsp Milk
Instructions
Preheat Your Oven to 400°F.
Making your Fillings:
- Place cream cheese and sugar in a bowl and beat on low speed until smooth
- Add egg yolk, vanilla, salt and lemon juice and continue mixing just until well blended. Set aside.
- Slice the DelMonte peaches into 1/4" thick slices.
Prepping the Pastry and Assembly:
- 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.
- 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.
- Spread peach slices evenly over the cream cheese.
- 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.
- 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.
- Once the braided danish is cooled to room temp, mix 1/3 powdered sugar with 1/2 Tbsp milk and drizzle over the pastry.
the little canned mandarins…i snack on them through out the year even sometimes when I’ve got cravings during the regular mandarin season. That’s how much I like them:)
I love to have pineapple in my pantry all the time. Even though I don’t even eat it that much lol.
Oh I love have canned beans, corn, tomatoes, peaches and pears in my pantry. Anytime I need to make a quick hearty meal, canned veggies is the way to go!! This Danish recipe looks amazing, gotta try it soon! Thx
Our favorite are canned pineapples and canned pears. My 2 year old daughter loves canned mandarins as well. I myself love Russian canned tomatoes and pickles and stock up on those always, especially now while pregnant.
I love Del Monte canned tomatoes! They are the best for making spaghetti sauce, and home made tomato soup. I also like their peaches with a side of cottage cheese, amazing!
My favorite fruits and vegetables to stock in my pantry are homemade canned apricots, and canned tomatoes. Also, we always have lots of canned beans, it’s perfect to throw into a crock pot and make good chili! 🙂
I try to keep my pantry pretty stacked up with with big variety of fruits and mostly veggys, got planty of olives and corn, it goes really fast at my house kids love them like snacks and of course baby pickles and sliced peaches!
I always like to keep canned peaches and sour cherries. 🙂
Made this today! So good! I always keep canned peaches in the cabinet!
Love this puff pastry recepe. I made this few times already. Love it.
We have canned peaches and canned cherries for deserts.
We always have spinach for smoothies and green beans, cuz the kids love them. As for fruits, apples, raspberries and strawberries are our favorites.
I always have canned cherries stocked up, love to use them when making a cheesecake to put on top 🙂
My favorite veggies to stock up on is mushrooms , green beans, sweet potatoe .. fruits: apples , oranges ..
Onions if I have onions everything is possible.
I absolutely always have canned diced tomatoes. I also like to keep pineapple, beans, and corn!
Thank you so much for the recipes, I visit your blog at least everyasaswe other day and love it. My favorite fruit is pineapple and cherries and tomatoes for veggies as well.
My fav is peaches and cherry.
I dont have a twitter.
I always have pickles in my pantry, because of my kids)))
We love to use peach and pineapple! So yummy!