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Flaky Peach Cream Cheese Danish Braid

flaky peach cream cheese danish braid - featured image
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A quick and easy homemade treat featuring flaky pastry braided around a creamy cream cheese and peach filling, perfect for brunch or special occasions.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 cup (227 g) cold unsalted butter, cubed
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ¼ to ⅓ cup (60–80 ml) cold water
  • 8 ounces (226 g) cream cheese, softened but cool
  • ¼ cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 medium fresh peaches, peeled and thinly sliced (or canned peaches, drained)
  • 2 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 1 large egg, beaten with 1 tablespoon water
  • Optional: powdered sugar for dusting
  • Optional: apricot jam glaze, warmed and brushed on

Instructions

  1. In a large bowl, combine flour, sugar, and salt. Cut in cold butter using a food processor or pastry cutter until mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Gradually add ¼ cup cold water, mixing gently until dough just starts to come together. Add up to 2 tablespoons more water if needed. Turn dough onto floured surface, shape into flat rectangle, wrap in plastic, and chill for at least 30 minutes.
  3. Beat together cream cheese, powdered sugar, and vanilla extract until smooth. Refrigerate until ready to use.
  4. In a small pan, combine peaches, brown sugar, lemon juice, and cornstarch. Cook over medium heat, stirring often, until peaches soften and mixture thickens, about 5 minutes. Let cool slightly.
  5. Roll chilled dough on floured surface into a 12×10 inch rectangle. Transfer to parchment-lined baking sheet. Cut 1.5-inch strips along long edges, leaving 4 inches uncut in center.
  6. Spread cream cheese mixture down center strip. Spoon peach filling evenly over cream cheese. Fold strips over filling alternately to create braid pattern. Tuck ends under to seal.
  7. Brush braid with beaten egg wash for golden finish.
  8. Preheat oven to 375°F (190°C). Bake braid for 25-30 minutes until puffed and golden brown. Cover edges with foil if browning too quickly.
  9. Cool braid on pan for 10-15 minutes, then transfer to wire rack. Dust with powdered sugar or brush with warmed apricot jam if desired.

Notes

Keep butter and dough cold to ensure flakiness. Do not overwork dough to avoid toughness. Cook peach filling until thick to prevent sogginess. Chill dough before rolling. Use egg wash for golden shine. Store-bought puff pastry can be used as a shortcut.

Nutrition

Keywords: peach danish, cream cheese braid, flaky pastry, homemade danish, brunch recipe, easy pastry, peach dessert

Find it online: https://leilameals.com/flaky-peach-cream-cheese-danish-braid-recipe-easy-homemade-treat/