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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.
I always have tomatoes stocked on my shelves for last minute recipes
Tweeted https://twitter.com/LeasCooking/status/403317141002145792 🙂
Only ‘canned’ fruit my kids will eat is apple sauce, but that’s not really canned. They love frozen fruit in everything though, and just fresh fruit they can peel ;). Two veggies that I keep are canned tomatoes and corn.
I love keeping canned pears and canned peaches in my pantry! I always get the bulk boxes from Costco because they are packed in 100% juice!
Hi Natasha, thank you for that recipe!!! It is simple but so delicious!!!! By the end of the day I’ve checked my email and received your letter, and gues what I’ve took out of the oven at 11 pm;)))???? It was that Danish, it tastes heavenly for me it was almost gone in 10 min (everybody at home wanted just to try;)) )!
In my pantry always are canned peaches, pineapples, pasta source, and the peaches exactly Del Monte brand!!! I love them!
Again, thank you!!!!
Tweeted
https://twitter.com/mummytotwoboys1/status/403257368156176384
I like to keep tinned carrots, tomatoes, green beans and sweetcorn in the pantry! I also keep a large amount of tinned fruit because my children are big fans, some of our favorites are pineapple chunks and mandarins in light syrup.
oh i have all kinds of fruit in my panty, strating with peaches are my FAVORITE, i can eat a can or two in no time, then got pineapple, peas, corn, green beens, diced tomatos, cherries:) and many many more:)
canned tomatoes, spinach, and frozen banana!
I always have dried prunes, dates and dried apricots in my pantry. Very healthy to snack on and satisfy my sweet tooth. And I almost always have canned tomatoes and corn.
I keep canned tomatoes, beans, corn, potatoes, beets, mushrooms, jalapeños, and sometimes pumpkin
I like to keep canned cherries. I use it as a topping for any dessert
The only canned fruit I think I store is the Trader Joe’s cherries… They are deliciius. Otherwise it’s mostly veggies such as beans, tomatoes, etc.
I don’t really use many canned fruits, but I do like peaches, mandarins and love canned corn and of course, pickles.
Canned green beans are the best to stock in your pantry. Green bean casserole is great for those days when it’s not Thanksgiving, but you could use a little taste of Thanksgiving. 🙂
MMM!!!! This Peach Danish look so amazing. Will be trying to make one tomorrow and see how it comes out.
Tomatoes and lychees 🙂
I always have tomatoes stocked up in my pantry! I use them in borsh, galubtsi, pasta dishes, and soup.
love to have many kinds of canned tomatoes on hand for different chilis and soups
I’m addicted to pickled tomatoes, I used to buy them from the grocery store until I saw your recipe. I also love canned peaches… even more than the fresh ones!