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Flaky Peach Cream Cheese Danish Braid with Almond Glaze

peach cream cheese danish braid - featured image
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A flaky, buttery Danish braid filled with tangy cream cheese and juicy peaches, finished with a delicate almond glaze. Perfect for a slow Sunday morning or elegant brunch.

Ingredients

Scale
  • 1 sheet frozen puff pastry (thawed)
  • 1 cup fresh peaches, peeled and thinly sliced (or frozen/thawed peaches)
  • 4 oz cream cheese, softened (full-fat preferred)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 large egg (room temperature, for egg wash)
  • 1/2 cup powdered sugar
  • 1 tablespoon almond milk (or regular milk)
  • 1/2 teaspoon almond extract
  • 1–2 tablespoons sliced almonds, toasted (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat 4 oz softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy. Stir in 1 tablespoon flour to thicken the filling.
  3. Peel and thinly slice 1 cup fresh peaches. If using frozen, thaw and pat dry. Toss lightly with a teaspoon of sugar if peaches are not very sweet.
  4. Optional: On a lightly floured surface, roll the thawed puff pastry into a 12×10 inch rectangle for even thickness.
  5. Place the cream cheese filling in a 3-inch wide vertical strip down the center of the pastry. Layer the peach slices evenly over the cream cheese.
  6. Cut 1-inch wide strips on both sides of the filling, stopping about 1 inch from the edges at top and bottom.
  7. Starting at the top, fold the strips over the filling alternately to create a braid pattern. Tuck the ends underneath to seal.
  8. Beat 1 large egg and brush it lightly over the braid surface for a golden shine.
  9. Bake the Danish on the prepared baking sheet for 25-30 minutes until golden brown and puffed.
  10. While baking, whisk together 1/2 cup powdered sugar, 1 tablespoon almond milk, and 1/2 teaspoon almond extract until smooth. Adjust consistency if needed.
  11. Let the Danish cool on a rack for 10-15 minutes. Drizzle the almond glaze over the braid and sprinkle with toasted sliced almonds.

Notes

Keep puff pastry cold until ready to use to maintain flakiness. Avoid overloading filling to prevent sogginess. Brush edges with water before folding to seal. Tent with foil if browning too fast. Toast sliced almonds in a dry pan for best flavor. Reheat in toaster oven to keep pastry crisp.

Nutrition

Keywords: peach Danish, cream cheese braid, almond glaze, puff pastry dessert, brunch pastry, easy Danish recipe

Find it online: https://rowanrecipes.com/flaky-peach-cream-cheese-danish-braid-recipe-easy-homemade-almond-glaze/