It happened. I baked again. I don’t know what came over me, but out came the beaters and the oven turned on.
Actually, I know what came over me. Peach season happened. Or rather, is happening. I have an abundance of peaches between the CSA and my fruit share from the co-op. My kids are getting sick of the peaches in their bag lunches. I have a hunch that some of the peaches get traded off to some hungry friends. Other peaches manages to be found mushy in the corners of backpacks about a week or two later. I obviously needed a better plan.
I committed to using up my peaches over the weekend. I had to do something before the next batch comes in. I set aside a bunch of peaches for cobblers, but I still had a few left over. I decided to try my hand at some peach danish. I figured the family would appreciate a special breakfast treat, and the peaches would be a welcome addition.
I had some puff pastry in the freezer – so this came together quickly. I defrosted the puff pastry dough.
While the dough softened, I peeled and cubed the peaches and set them aside.
I then whipped up some cream cheese along with some sugar and egg to make the cheesy filling.
Once the dough was ready, I spread out the dough and spread some cheese filling along the center. I sprinkled some cubed peaches on top. I then cut slits in the dough like in the photo below.
I criss-crossed the dough pieces over each other.
I then brushed an egg wash over the dough and placed in the oven for about 25 minutes.
This recipe makes two long danish pastries.
- 2 sheets of puff pastry
- 10 oz. cream cheese, softened
- ½ cup sugar
- 2 egg yolks
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 6 very ripe peaches, peeled and cubed
- 2 tbsp. sugar
- 1 egg white for egg wash
- Preheat oven to 350
- Defrost the puff pastry sheets.
- In a mixing bowl, whip up the cream cheese, sugar, egg yolks, vanilla and lemon juice.
- Make slits in the puff pastry as in the photo.
- Spread the cream cheese mixture down the center of the dough sheet.
- Arrange cubed peaches on top.
- Sprinkle some sugar on top of the peaches.
- Seal up the dough as in the photo.
- Bake in oven for around 25 minutes. Dough will be light brown.
About Hindy Garfinkel
I so want a piece of your delicious peach cheese danish. It would be perfect to break the fast!
oooh, we make cheese danishes, but never put peaches in them! hope i can find some good ones to make this, so i don’t have to wait until next summer to try it.
I’m still getting peaches in my csa, so there’s still hope for good peaches!
yum! love cheese danishes an adding peaches makes such a great combo!
Looks great and I bet you can freeze this too.
I did actually freeze one of the danishes for later and it worked out well!
You baked! Yum! Great recipe.
You do inspire!! Looks amazing.
My type of recipe! I love danishes and things, but I hate to fiddle with the dough- I’m always afraid I’ll ruin it.
Pastry was no where finished baking! Temp needs to be turned up. I understand why you are a hesitant baker.
I’m sorry you had a different experience. I do recommend baking in the oven until the dough is browned. I do realize that some ovens internal temps vary. My experience is that I baked this at 350 though for around 25 minutes.
What’s the size of the sheet of puff pastry? Some of us won’t be buying the stuff. Will one recipe for puff pastry make the two sheets? Need some numbers here!
I think they’re about 10″x15″
What’s the size of the sheet of puff pastry? Some of us won’t be buying the stuff. Will one recipe for puff pastry make the two sheets? Need some numbers here!
looks wonderful and easy! Will bake tomorrow.
Thanks!!