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:
- Prepping the Pastry and Assembly:
- 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.
Servings 4
Enjoy !
