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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.
Hi Natashinka!:) I always have canned peaches, pinapple, cherries in my pantry. Also, I always have peas n lots lots corn!;) can’t live without them lol
I cannot wait to make this for our annual Sunday before Thanksgiving dinner! I follow you on Instagram and saw a picture of this Danish and my mouth hit the floor! I love to keep stocked fruits and vegetables in the winter when the market does not have much in season! I keep fruit cups stocked my son to eat and I keep all kinds of vegetables and beans stocked in the winter. You rock! Thanks for sharing 🙂
Loving your Recipes in Ohio,
Jordan
Canned peaches and corn 🙂
I always have peas, dill’s, home canned peaches, beans, cherries, and a couple pie fillings! by the way, that braided danish looks absolutely amazing!
This looks super delicious!! Gotta make it for thanksgiving dinner Mmmmm. In my pantry you will always find beets, tomatoes, peaches and mandarins! Love to cook and bake out of these ingredients
The only caned fruits and veggies I stock my pantry is tomatoes, pineapple, mandarins and of course peaches!
My pantry is always filled with canned mushrooms, cherries, peaches, pineapples, peppers, tomatoes, cucumbers, zucchinis, cabage. Some of these I grew in my garden and canned myself. I also like to have dried apples, cranberries, apricots, and raisins. These are very rich in vitamin D, which we all need during winter months, especially here in Washington state 😉
For my family, we use onions, potatoes, tomatoes, the most. I always have frozen rasberries in the feeezer for desserts. During the season of fresh fruits I freeze them that way I know the fruits don’t have any chemicals and preservatives. Haha… but it helps alot lilike cherries strawberries rassberries peaches, blurberry.. yyyyuuuummmm!!!
Our favorites that are always stocked is corn, diced tomatoes, mandarins, and pineapples!!
Fruits: canned applesause and peaches
Veggies: tomatoes
Our family favorites to have in the pantry are peaches, pineapples, and pears. Definitely love canned pears!!
First and most important (thing!) … I *will* be making this as soon as I get to a grocery store. And I’m pretty sure this will be made somewhat frequently as well.
2nd (which is a question) In order to make this somewhat lover in sugar, could I use something like Truvia in place of the cane sugar. Off the top of my head I can’t think of something to top it with that is also lower in sugar. Any ideas?
3rd Could the same basic principle be used to make a stromboli (using pizza dough)? Obviously there would be some *tweaking* to convert.
Now to answer the canned goods question.
I’m big into canning so my actual canned goods (from grocery store) larder is getting smaller as my pantry (with homemade canned goods) is getting bigger by the week.
All that being said most important veggie in my pressure canned pantry would be some sort of tomatoes. I PC’d 100 lbs of tomatoes this year. As a result I canned many versions of tomato products. They could be peeled, chopped, sauced.
Veggies in my larder (for lack of better word) would be pretty much that same! Seems that when making dinner I frequently need to add a tomato product somewhere. For instance, if my spaghetti sauce is watery I’ll pop in a can of tomato paste to pull it together.
Fruits in my PC pantry…hmm I think apples. I canned apple butter, jelly, sauce, apple pie filling and even apple jelly made from the cores and peelings too!
Fruit in my larder has got to be peaches! Slices, halves, and of course their appearance in fruit cocktail.
I absolutely love canned pineapples.i make a jello from canned mandarins and pineapples. It’s te best. 🙂
I always have canned mushrooms (my husband loves them) and pineapple. 🙂
Peaches, pineapple, and tomatoes!
We have lemons, limes, and oranges in the fruit bowl at all times.
I always keep onions, carrots, celery, and yukon gold potatoes on hand. As for fruit, I keep raspberries and blueberries in the freezer. I also have canned and dried cherries.
My favorite veggies to keep on hand are artichoke hearts and spring peas. You can’t go wrong with putting those two in any dish/dip, etc.
I have a small pantry but i try to always have at least a couple cans of sweet peas, tamato sauce, corn, chick peas, and beans sometimes. As for the fruit I love canned mandarines, I use them for salad or dessert.
It would be canned peaches or canned pickels (: all time favorite!!!
I have quick qeustion where did u buy ur egg seperator?
It’s from OXO. Heres the link.