Name: Peach Cream Cheese Danish
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 sheet puff pastry, thawed; 4 oz cream cheese, softened; 2 Tbsp granulated sugar; ½ tsp vanilla extract; 1–2 fresh peaches, thinly sliced; 1 Tbsp peach jam or preserves (optional, for extra peach flavor); 1 egg, beaten with 1 Tbsp water; ½ cup powdered sugar; 1–2 Tbsp milk or cream; ¼ tsp vanilla extract

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Why I’ll Love This Recipe

I adore how the buttery pastry cradles a luxuriously tangy cream cheese filling that’s brightened with fresh peach flavor. The contrast between flaky layers and creamy, fruity center makes every bite feel both indulgent and refreshingly light.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Puff pastry sheets (thawed but still cold)
Cream cheese, softened
Granulated sugar
Vanilla extract
Fresh peach, thinly sliced (or canned peach with juice drained)
Egg (for egg wash)
Optional: lemon zest, powdered sugar for dusting

Directions

I roll out the puff pastry and cut it into squares or rectangles. I mix softened cream cheese with sugar and vanilla (plus a touch of lemon zest if I’m using it). On each pastry piece, I spoon a dollop of the cream cheese blend, then gently nestle peach slices on top. I fold up the edges slightly to secure the filling, brush with egg wash for shine, and bake until the pastry is puffed and golden. Once cooled, I dust them with powdered sugar if I’m in the mood for extra sweetness.

Servings and timing

This recipe makes about 8 Danish pastries depending on the size of the pastry squares. Prep takes about 15 minutes, and baking runs around 15–20 minutes, so within 35 minutes, I have a batch of freshly baked pastries ready to enjoy.

Variations

I switch up the fruit—using berries like raspberry or blackberry when peaches aren’t in season.
For a sweeter twist, I’ll drizzle a simple glaze (powdered sugar mixed with milk or peach juice) over the warm danishes.
I’ve also stirred a sprinkle of almond extract into the cream cheese for a nutty undertone.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days—but I’ll be honest, they seldom last that long. To reheat, I pop them in a 325°F oven for 5–7 minutes or warm gently in the microwave with a paper towel to keep them moist.

FAQs

Can I use frozen puff pastry?

Absolutely—I usually use frozen dough. I thaw it in the fridge so it stays cold and puffs well in the oven.

Can I prepare these ahead of time?

Yes—I assemble them and refrigerate, then bake fresh when I’m ready—just add a couple of minutes to the baking time if they’re cold.

What’s the best way to cut fruit so it doesn’t make pastry soggy?

I slice thinly and gently pat the fruit dry before placing on the cream cheese—that keeps everything crisp and delicious.

Can I make them dairy-free?

I swap the cream cheese for a dairy-free version and use a dairy-free puff pastry—works beautifully with peach’s natural sweetness.

Can I freeze Danish after baking?

Yes—I’ll freeze the cooled, baked danishes in a single layer, then reheat from frozen in the oven, adding a few extra minutes until they’re warmed through and flaky again.

Conclusion

I’ve found that this Peach Cream Cheese Danish brings the best of comfort and elegance—flaky pastry, creamy filling, and juicy fruit all in one bite. Whether I’m serving it for brunch, a special breakfast, or just because, it never fails to feel indulgent yet joyful.