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

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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.

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!

Natasha's Kitchen Cookbook

Peach Cream Cheese Braided Danish

4.85 from 73 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 40 minutes
Cook Time: 28 minutes
Total Time: 1 hour 8 minutes

Ingredients 

Servings: 4 -6

Ingredients for the cream cheese filling:

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.
    Course: Dessert
    Cuisine: Danish
    Keyword: Peach Cream Cheese Braided Danish
    Skill Level: Easy/Medium
    Cost to Make: $$

     

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

    Read more posts by Natasha

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    Recipe Rating




    Comments

    • Boteju
      October 6, 2020

      Pls show as to how to make this pastry pls.

      Reply

      • Natashas Kitchen
        October 7, 2020

        Hi Boteju, thank you for that suggestion! We do have images and the description in our recipe post.

        Reply

    • Gail
      August 11, 2020

      I am in the middle of making this and I have to say I do not know how the rest of the population bakes puff pastry. I always have to bake mine on a rack over a cookie sheet to get the bottom to cook. I had peaches to use up and I love your whole blog so I thought to try this. It’s way to gooey to bake on a rack so I followed your directions.After it cooled enough for me to flip over. YEP! Completely RAW I put it back in the oven upside down . I wish I had saved some egg wash for the bottom .

      Reply

      • Natashas Kitchen
        August 12, 2020

        Hi Gail, that’s interesting! I haven’t had that happen! Are you using a shallow pan? Also, I would check to make sure your oven is calibrated to the correct temperature.

        Reply

    • Scratch Snob
      April 1, 2020

      I made this even easier. While I was at the store buying the puff pastry I just bought danishes and cut out all the filling and baking nonsense.

      Reply

      • Natasha's Kitchen
        April 2, 2020

        That’s a good one too especially if you’re in a hurry.

        Reply

    • Gina
      September 5, 2019

      How many ounces of peaches would I use if I were to use fresh peaches? I know a can has all that juice in it. Thanks for your great recipes! I have enjoyed trying many of them!

      Reply

      • Natashas Kitchen
        September 6, 2019

        Hi Gina, I haven’t tried it with fresh but that should work. Here is what one of our readers wrote “Thank you for such an awesome blog, Natasha! A lot of your recipes have become “regulars” at my house. I just wanted to mention that this danish turned out great with fresh peaches, and we also used the left over egg white for the egg wash, and it worked just fine!” I hope that helps.

        Reply

        • Gina Goldie
          October 20, 2019

          Thanks! I ended up using about 1 1/2 giant peaches from my tree. They were a bit too juicy but it still came out delicious. The kids can’t decide if this is their favorite breakfast treat or your almond croissants!

          Reply

    • Becky
      December 19, 2018

      This looks amazing! Can I make this ahead of time and bake it off Christmas morning? Thanks so much!

      Reply

      • Natasha
        December 19, 2018

        Hi Becky, I haven’t tested it that way but I think it could work to assemble it the night before then refrigerate and bake on Christmas morning. Let me know how you like it and Merry Christmas!

        Reply

        • Becky
          December 26, 2018

          Hi Natasha! It worked! My family loved it! A new Christmas favorite! Merry Christmas and God Bless!
          Becky

          Reply

          • Natashas Kitchen
            December 26, 2018

            That’s so great, Becky!! Merry Christmas!!

            Reply

    • Emma
      October 31, 2018

      It was surprisingly easy to make and tasted wonderful. Definitely a repeat recipe.

      Reply

      • Natashas Kitchen
        October 31, 2018

        I’m so happy you enjoyed that! Thanks for the great review, Emma!

        Reply

    • Inessa
      August 13, 2018

      Hello Natasha, what do you think, would it be ok to make a few pastries and freeze it? Or will it be soggy and gross after the freezer?

      Reply

      • Natasha
        August 13, 2018

        Hi Inessa, I think the peaches might turn an ugly color and you would lose the flakiness of the crust. I think these are best served fresh or at room temperature.

        Reply

    • Oksana Jatskovski
      June 10, 2018

      Made this many times. LOVE it. So so good. Thank you for the recipe.

      Reply

      • Natashas Kitchen
        June 11, 2018

        I’m so glad you enjoyed it!

        Reply

    • Farhana
      May 4, 2018

      Made it. Loved it! Totally didn’t do it right so it came apart in the oven but it was delicious!! Next time I’ll make sure to not overstuff it and share pictures :D.

      Reply

      • Natasha's Kitchen
        May 5, 2018

        I’m glad to hear you enjoy the recipe! It is easy to overload the pastry, it’s just that good. Thanks for sharing your great review Farhana!

        Reply

    • 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

    • silicone wristbands
      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

    • Dina
      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

    • Vicki
      March 28, 2017

      Hi Natasha today I decided to make it. I’m super excited since it seems so easy thanks for awesome recipe

      Reply

      • Natasha's Kitchen
        March 28, 2017

        You’re welcome Vicki! Please let me know what you think of the recipe!

        Reply

    • Liza
      September 25, 2016

      Can you use something else instead of powder sugar for glaze? I’m out of powder sugar and want to make this.

      Reply

      • Natasha
        natashaskitchen
        September 25, 2016

        Hi Liza, to get a white looking glaze, it does need powdered sugar. Have you tried making your own powdered sugar? You just process 1 cup granulated sugar with 1 tbsp corn starch in a food processor until it turns into a powder. Easy peasy! 🙂 You can go without the corn starch but it does help it to have that powdery consistency without clumping. You can also use organic or natural sugars which is nice.

        Reply

        • Liza
          October 1, 2016

          I dont have corn starch. Well looks like i will have to go to the store anyways. Thanks for the tip on making your own. maybe i will use it sometime.

          Reply

    • Elizabeth
      August 14, 2016

      When i first saw this my mouth was drooling. I love peaches! Your they best chef ever. Everything you make, i want too. If i want something it is impossible to stop me. Your blog is there place in go for comfort an yummy food. God bless your family.☺

      Reply

      • Natasha
        natashaskitchen
        August 14, 2016

        Elizabeth, thank you for such a sweet comment, blessings to you and your family as well 😁.

        Reply

    • Lilly
      July 18, 2016

      Thank you for such an awesome blog, Natasha! A lot of your recipes have become “regulars” at my house. I just wanted to mention that this danish turned out great with fresh peaches, and we also used the left over egg white for the egg wash, and it worked just fine!

      Reply

      • Natasha
        natashaskitchen
        July 18, 2016

        Lilly, thank you for such a sweet comment, It means so much to me 😊.

        Reply

    • Nina
      April 3, 2016

      Natasha, thank you for the recipe, i already made it twice this week! I love it especially when warm from the oven! yum! Now i want to try to make it with strawberries =)

      Reply

      • Natasha
        natashaskitchen
        April 3, 2016

        Mmmm strawberries sounds nice! Let me know how it works out if you try strawberries 🙂

        Reply

        • Nina
          April 5, 2016

          It turned out really yummy with strawberries! =) I cut them in half (med size strawberries) and then added about a 2ish tea spoons of starch to prevent the liquid from running. Cream cheese felling is the same as in this recipe, and on top I sprinkle some raw sugar for some extra caramel crunch =)

          Reply

          • Natasha
            natashaskitchen
            April 5, 2016

            Thank you so much for sharing you awesome idea! I am definitely going to try that! I just printed your comment as a reminder 🙂

            Reply

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