Peach Cream Cheese Danish

Flip it!
Peach Cream Cheese Danish
Peach Cream Cheese Danish


1 sheet frozen puff pastry thawed
4 ounces cream cheese softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup peach jelly
2 peaches pitted and sliced
1 egg
1 tablespoon water


1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract


Preheat your oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until combined and smooth.
Unfold the thawed puff pastry sheet and roll it out on a lightly floured work surface into a rectangle that is 1/4 inch thick.
Cut the dough into 6 equal rectangles. (I use a # layout to make the cuts.) Place the rectangles onto the prepared baking sheet.
Lightly score the puff pastry pieces by drawing a smaller rectangle within each dough piece (like a picture frame). This creates a “ring” around the outside of each danish that will puff up. Use a fork to prick the middle of each puff pastry piece several times so it does not rise like the outer ring will.
Spread about 1-2 tablespoons of cream cheese inside the “ring” of each puff pastry. Top the cream cheese with a thin layer of peach jelly. Finish the danishes by topping the jelly with 2 peach slices.
Make a simple egg wash by mixing the egg and water together in a small bowl. Then brush the egg wash around the outer edge of the puff pastry.
Bake for 15-20 minutes or until golden brown. Remove from the oven and cool to room temperature.
While the pastries cool, make the glaze by mixing the powdered sugar, milk, and vanilla together in a medium bowl.
Once the pastries have cooled to room temperature, drizzle the glaze over the danishes and enjoy!

Adapted from