The Peach Cream Cheese Braided Danish is one of those show-stopping pastries that’s surprisingly attainable, even for novice bakers. With its flaky puff pastry exterior, luscious cream cheese filling, and sweet, tart peach slices nestled inside, every bite delivers a perfect blend of textures and flavors. Whether you’re bringing a little sunshine to brunch or treating yourself to an afternoon coffee break, this Peach Cream Cheese Braided Danish is bound to earn rave reviews—and requests for the recipe!

Peach Cream Cheese Braided Danish Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things refreshingly simple, yet each ingredient has a starring role to play, whether it’s providing richness, sweetness, or irresistible color. Gather these essentials and you’ll be well on your way to danish perfection!

Cream cheese (6 oz, room temperature): The creamy base that delivers tangy, dreamy richness to the filling.
Sugar (1/4 cup): Just enough to sweeten the cheese filling without overpowering it.
Large egg yolk (room temperature): Adds silky texture and helps bind the filling together.
Pure vanilla extract (1/2 tsp): Enhances all the other flavors in the filling for a warm, fragrant note.
Salt (1/8 tsp): Lifts and balances the filling by amplifying its sweetness.
Lemon juice (1/2 tsp): A touch of acidity brightens up the cream cheese and complements the peaches.
Canned sliced peaches (1 can, 15 oz, raspberry-flavored optional): These bring lovely sweetness, juiciness, and color to your danish; make sure to drain them well!
Frozen puff pastry (1 sheet, thawed): Flaky, golden, and utterly forgiving—it makes the perfect no-fuss danish base.
Egg wash (1 large egg + 1 Tbsp water): Gives that gorgeous shiny finish and helps the sugar stick.
Coarse sugar (for sprinkling): Adds crackly sweetness and irresistible sparkle to the baked braid.
Powdered sugar (1/3 cup) and milk (1/2 Tbsp): For the quick glaze that adds a delicate final touch.

How to Make Peach Cream Cheese Braided Danish

Step 1: Preheat Your Oven

Set your oven to 400°F so it can get nice and hot. A well-preheated oven is key for achieving puff pastry that bakes up light, crisp, and beautifully golden. This small step makes all the difference!

Step 2: Make the Cream Cheese Filling

In a medium bowl, beat your room-temperature cream cheese together with the sugar until completely smooth—no lumps allowed. Add the egg yolk, vanilla, salt, and lemon juice. Give it all a good mix until you have a silky, unified filling. This mixture will add a lush, tangy layer at the heart of your Peach Cream Cheese Braided Danish.

Step 3: Prepare the Peach Filling

Drain your canned peaches thoroughly to avoid a soggy pastry. Slice them into thin, even 1/4-inch pieces—you want every slice to nestle perfectly atop the cream cheese filling for a balanced bite in every slice.

Step 4: Roll and Assemble the Pastry

Lightly flour a piece of parchment paper and set your thawed puff pastry on top. Roll it just enough to smooth out the creases and even out the shape. Imagine three equal sections down the length of your pastry: Spread the cream cheese mixture down the center third, leaving a 1-inch border at each end, then arrange those juicy peach slices on top.

Step 5: Cut and Braid the Pastry

With a sharp knife or scissors, trim the top corners off the pastry. On the sides, cut diagonal slits about 1-inch wide, careful to leave a half-inch gap to the filling. Now, it’s the fun part: Starting at one end, fold the strips over the filling one at a time, alternating sides, so they crisscross prettily. This simple technique creates the danish’s iconic, bakery-worthy look.

Step 6: Add Egg Wash and Sugar

Mix the egg with water for your egg wash, then brush it all over the exposed pastry. Sprinkle generously with coarse sugar for that signature danish crunch and sparkle. This is the moment your Peach Cream Cheese Braided Danish starts to look as irresistible as it’s destined to taste!

Step 7: Bake to Golden Perfection

Transfer the danish (on its parchment) to a baking sheet. Slide it into the oven and bake for 25 to 28 minutes, until it’s beautifully puffed and a deep golden brown. Don’t take it out too soon—the color means flavor!

Step 8: Glaze and Serve

Let your danish cool to room temperature before drizzling with a quick powdered sugar and milk glaze. The glaze will set into gorgeous little ribbons, adding another sweet touch and a polished finish. Slice and enjoy your Peach Cream Cheese Braided Danish with pride!

How to Serve Peach Cream Cheese Braided Danish

Garnishes

This danish is beautiful straight from the oven, but you can amp up the wow factor with a scattering of toasted sliced almonds, a dusting of extra powdered sugar, or even a sprig of fresh mint. A few extra peach slices arranged on top make for a lovely, inviting presentation too.

Side Dishes

Pair your Peach Cream Cheese Braided Danish with a fresh fruit salad, crisp bacon, or even a scoop of vanilla yogurt for a brunch spread that feels indulgent yet balanced. For a cozy treat, serve with hot coffee, strong black tea, or a mimosa if you’re feeling festive!

Creative Ways to Present

For a fun twist, cut the braid into small “danish fingers” for a crowd-friendly platter at parties. Or, slice and serve on individual plates with a drizzle of raspberry sauce for a dinner party dessert. This recipe is also stunning as a centerpiece on a brunch board—just surround with berries, nuts, and colorful fruit.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to one day. After that, move them to the fridge to keep them fresh for another day or two. The texture of the pastry is best right after baking, but it’s still delightful later!

Freezing

To freeze your Peach Cream Cheese Braided Danish, let it cool completely. Wrap it well in plastic wrap and then foil, or tuck it into a freezer bag. It will keep well for up to one month. Thaw overnight in the refrigerator before reheating and serving.

Reheating

Reheat the danish in a 325°F oven for about 10 minutes to regain its crispness and warmth. Avoid the microwave if possible, as it can make the pastry soggy. If you’ve already glazed your danish, the glaze will melt a bit, but it’ll still be delicious.

FAQs

Can I use fresh peaches instead of canned?

Absolutely! Just peel, pit, and slice fresh peaches, then toss them with a teaspoon of sugar and a tiny squeeze of lemon juice. Let them sit for a few minutes to release some juices, then drain well before layering onto the cream cheese filling.

How do I keep the pastry from getting soggy?

Draining your peaches thoroughly is key, as is leaving a little barrier of pastry between the filling and the edge. Baking until the danish is deep golden brown ensures the base is crisp, not wet or limp.

Can I make the Peach Cream Cheese Braided Danish ahead of time?

Yes! Assemble the danish up to the point of baking, cover with plastic wrap, and refrigerate overnight. Bake it off fresh the next morning for maximum flakiness and flavor.

What other fruit can I use in this recipe?

The cream cheese base pairs beautifully with other canned or fresh fruits. Try apricots, raspberries, blueberries, or apples for a fun seasonal variation—you can even mix and match for a colorful, customized danish!

Is it possible to make this recipe without an electric mixer?

Definitely. A sturdy spatula or wooden spoon works just fine for mixing the cream cheese filling by hand—just be sure your cream cheese is well-softened and beat until completely smooth for the best texture.

Final Thoughts

This Peach Cream Cheese Braided Danish is a true celebration of easy elegance and comforting flavors, and I can’t recommend it enough. Whether you’re new to homemade pastries or an old hand, give this recipe a try—you might just find yourself making it on repeat for every occasion.