“Peaches and Cream” Cheese Danish

I grew up eating that Entenmann’s Cheese Danish Twist loaf from the grocery store all the time. I’m not sure if you’re familiar with it, but it’s like a coffee cake meets danish with a cream cheese filling and crumb topping and it was absolutely all I wanted as a child. That and the Entenmann’s Chocolate Cake, which was also so amazing. None of this is sponsored by the way, it’s just me reliving my childhood indulgence, but I digress. I’ve always wanted to try making that cheese danish twist at home, but really the thought of making a yeasted dough and then the filling and then the topping and then waiting for it to bake it all too much for me. I might as well just buy the darn thing and eat it in two seconds flat. It would be much simpler I guarantee you. That did get me thinking though, what if I made a danish using store-bought puff pastry instead and still filled it with a sweetened cream cheese mixture and a crumb topping? The peaches looked so good at the store that I figured why not throw those in as well and so that is how this “Peaches and Cream” Cheese Danish came to be. All thanks to that Entenmann’s childhood dream of mine. You are most very welcome.

Let’s start with the cream cheese filling! In a large bowl, beat together the cream cheese, sugar, 1 egg, vanilla, lemon juice and flour until smooth. Transfer the mixture to a large piping bag, fitted with a large plain circle tip; set aside.

**Tip: If you don’t have a piping bag, you can just use a large food storage bag with the end snipped off, or you can also just spoon the filling on for a more rustic look!**

It’s important that the cream cheese really be at room temperature because even if it’s slightly cold, it won’t blend up smoothly and you’ll end up with a lumpy filling. Give it a couple hours to fully soften!

To make the topping, in a small bowl, combine the flour, sugar, cinnamon, and salt. Add the butter and work it in with your fingers until coarse and it resembles chunky sand. Some chunks of butter are okay!

To make the danish, unwrap both sheets of puff pastry and cut each into six even rectangles so you end up with twelve pieces. Place six on each prepared baking sheet. Using a sharp pairing knife make an outline on each piece of pastry along the edge to create a border. Do not cut all the way down through the pastry, just score it. This allows the edges to puff up higher than the filling! Then use a fork to poke holes throughout the center of each.

**Note: Once you’ve scored the sheets, place the trays in the freezer for about 10 minutes to rechill. This will allow the butter in the dough to chill which will make for a flakier danish!**

Brush the pastry sheets liberally with the egg wash and pipe out about 2 tablespoons of filling onto the center of each. Then top with the sliced peaches. Sprinkle liberally with the crumb topping.

**Tip: If you don’t want to peel the peaches, you really don’t have. Some people like the color the skin gives peach desserts, I’m not the biggest fan of cooked fruit skin so I just peeled it, but it’s completely up to you!**

Bake in a preheated 375°F oven until puffed up and golden brown, about 20 to 25 minutes. Remove from the oven and let cool slightly on wire racks. These are so good just only slightly warm to room temperature. 

Right before serving you can dust them with a bit of powdered sugar for that final bit to finish things off. Not necessary but I feel like it adds a nice touch to the danish before serving.

Any leftovers can be wrapped in plastic and stored at room temperature for the next day. Any longer than that I recommend storing in the fridge and then just rewarming it in the oven or toaster oven before serving! They can also be frozen two ways. You can either freeze them once they’re baked and completely cooled and then just thaw and rewarm or you can assemble them up to the baking point. Freeze on baking sheets, then transfer to a freezer bag and store until ready to bake. Place the frozen danish on baking sheets and bake for 8 to 10 minutes longer than directed!

My favorite thing about this danish is that it’s really just an excuse to eat pastries first thing in the morning. And you can use whatever fruit you have on hand or happens to be in season. Plums, nectarines, blueberries or blackberries would all be great! It’s a versatile recipe that you can whip up any time of year!

"Peaches and Cream" Cheese Danish

This delicious "Peaches and Cream" Cheese Danish uses store-bought puff pastry for a quick and easy breakfast treat that you can make all season long!

Servings 12 danish

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients

Danish:

• 1 8-ounce package cream cheese, softened
• 1/2 cup granulated sugar
• 2 whole eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon fresh lemon juice
• 1/3 cup a flour
• 2 sheets frozen puff pastry thawed
• 3 ripe yellow peaches peeled, cored and sliced

Topping:

• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter slightly firm
• powdered sugar for dusting

Instructions

• Preheat oven to 375°F. Line two baking sheets with parchment paper, set aside.
• In a large bowl, beat together the cream cheese, sugar, 1 egg, vanilla, lemon juice and flour until smooth. Transfer the mixture to a large piping bag, fitted with a large plain circle tip; set aside.
• Unwrap both sheets of puff pastry and cut each into six even rectangles so you end up with twelve pieces. Place six on each prepared baking sheet. Using a sharp pairing knife make an outline on each piece of pastry along the edge to create a border. Do not cut all the way down through the pastry, just slightly. Then use a fork to poke holes throughout the center of each. Place the sheets in the freezer for about 10 minutes to rechill.
• Meanwhile, make the topping. In a small bowl, combine the flour, sugar, cinnamon, and salt. Add the butter and work it in with your fingers until coarse and resembles chunky sand.
• Whisk the remaining egg with a splash of water and brush the pastry sheets liberally with the egg wash. Pipe out about 2 tablespoons of filling onto the center of each. Then top with the sliced peaches. Sprinkle liberally with the crumb topping and bake until puffed up and golden brown, about 20 to 25 minutes. Remove from the oven and let cool before serving. Sprinkle with powdered sugar and enjoy!

Author: The Candid Appetite