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Flaky Peach and Cream Cheese Danish Braid

peach and cream cheese Danish braid - featured image
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A tender, flaky Danish braid filled with creamy sweetened cream cheese and fresh peach slices, topped with a crunchy almond drizzle. Perfect for brunch or a sweet treat.

Ingredients

Scale
  • 2 sheets puff pastry, thawed
  • 3 medium fresh peaches, peeled and thinly sliced
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1 large egg, beaten
  • 1/4 cup (30 g) sliced almonds
  • 1 cup (125 g) powdered sugar
  • 2–3 tbsp (30–45 ml) milk or cream
  • 1 tsp lemon juice

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine softened cream cheese, granulated sugar, vanilla extract, and almond extract if using. Mix until smooth and creamy, about 2-3 minutes.
  3. Lightly flour your work surface and roll each thawed puff pastry sheet into a 12×9 inch rectangle. Stack the two sheets and press gently to adhere.
  4. Trim edges for a clean rectangle. Cut 1.5-inch wide strips along both long sides, leaving a 4-inch wide center intact.
  5. Spread the cream cheese mixture evenly in the center section, leaving a 1-inch border at top and bottom.
  6. Arrange peach slices over the cream cheese in a single layer, slightly overlapping.
  7. Braid the Danish by folding one strip from the left diagonally over the filling, then one from the right, alternating until the bottom. Tuck ends under to seal.
  8. Brush the entire braid with beaten egg for a golden finish.
  9. Sprinkle sliced almonds evenly over the braid, pressing lightly to stick.
  10. Bake on the middle rack for 20-25 minutes until puffed and golden brown.
  11. Let cool on a wire rack for at least 10 minutes.
  12. Whisk powdered sugar, milk or cream, and lemon juice until smooth. Drizzle over the braid.
  13. Serve warm or at room temperature. Slice carefully with a serrated knife.

Notes

Keep puff pastry cold until ready to use to maintain flakiness. Let braid cool before drizzling glaze to prevent melting. Use ripe but firm peaches to avoid sogginess. For gluten-free, use gluten-free puff pastry. Vegan options available with dairy-free cream cheese and plant-based puff pastry.

Nutrition

Keywords: peach Danish, cream cheese pastry, almond drizzle, flaky pastry, brunch recipe, easy dessert

Find it online: https://chrisfeasts.com/flaky-peach-and-cream-cheese-danish-braid-recipe-easy-almond-drizzle-tutorial/