Puff pastry is a great product. It is so quick and easy to use. Just thaw and it is ready to use in your recipe. Two sheets come in a standard package.
I had a sheet in the freezer that needs to be used. I searched Pinterest and found a yummy-looking danish recipe on Lovely Little Kitchen that I thought would be perfect to taste-test here on The PinterTest Kitchen. Her version is made with raspberry jam, but we love peaches around here, so I decided to switch things up a little for our recipe. It called for a tablespoon of heavy cream, which I didn’t have… but I used milk instead. Worked just fine.
After your puff pastry is thawed, unfold the sheet. My sheets come folded in thirds. Cut at the fold line and then cut each section in 4 pieces. You should end up with a total of 12 squares. About a 1/2 inch from the edge on all sides use your knife to make a score line. Don’t go the whole way through. It helps the sides rise up and keeps your filling contained.
It is a beautiful looking pastry and not hard to eat as soon as they come out of the oven.
Yum, yum, yum!!!
These would be great for a brunch or a tea. Make sure you check out our Apple Pear Scones and these Chicks in a Nest if you need more brunch ideas.
Cream Cheese Peach Danish
A perfect pastry recipe for breakfast or tea. You can use your favorite flavor of jam.
- 1 sheet of puff pastry
- 4 ounces cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 Tablespoon milk
- 2 Tablespoons peach jam
- 1 egg plus 1 tablespoon of water
- extra sugar for sprinkling (optional)
- 1 cup powdered sugar
- 1-2 tablespoons water
- 1/4 teaspoon vanilla extract
- Thaw a piece of puff pastry on wax paper for 10-15 minutes.While the pastry thaws make the filling.
- In an bowl beat the sugar and the softened cream cheese with an electric mixer. Add the milk and vanilla and beat until you have a smooth consistency.
- Unfold the puff pastry and cut into 3 sections at the folds. Cut each section into 4 parts. That will give a total of 12 rectangles.
- Use a sharp knife to score an inner rectangle about 1/2 inch from the sides of the puff pastry. Be careful not cut all the way through. (This will allow the puff pastry will rise up around the filling.)
- Spoon a good teaspoon of filling in the center of the puff pastry.
- Top with a small amount of peach jam and swirl with a toothpick or knife.
- Beat the egg with the water and brush the edge with a pastry brush. Optional: can be sprinkled with sugar.
- Bake 13-14 minutes at 400 degrees Fahrenheit, until the pastry puffs and edges are golden brown. Transfer to a wire rack to cool.
- While the pastries are cooling, whisk together the powdered sugar and 1 tablespoon of water. Add more water bit by bit, until you reach a drizzling consistency. Add the vanilla and mix well.
- Drizzle over the danishes with a spoon.
Use your favorite flavor of jam if you don't like peach.
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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.