Celebrate the best of summer with these golden, puff pastry danishes topped with juicy peaches, whipped almond cream cheese, and a drizzle of peach-infused syrup. Easy to assemble, stunning to serve.

✨ What You’ll Learn:

  • How to make a fast, bakery-style danish using store-bought puff pastry

  • Tips for blending a rich almond cream cheese filling that holds its shape and flavor

  • The simple technique to create a peach-infused glaze using fruit pits (zero waste, all flavor!)

👨‍🍳 Chef’s Tips for Danish Delight

Thaw your puff pastry until pliable but still cool for best results. Don’t skip the paring knife step—it helps the pastry rise into a beautiful border. For extra gloss and depth, brush the peach slices with warm syrup right after baking. A final touch of chopped pistachios brings color and texture that pops on any serving platter.

Perfect for weekend brunch, summer parties, or treating yourself to something special and seasonal.

This Class Will Be on YouTube Live!

This class will be livestreamed on YouTube — same format, new platform!
You’ll get a YouTube Live link in your reminder emails (no login needed), and our chef moderator will be there to relay your questions live. Cook along with us!

Recipe

Peach and Pistachio Danish

Servings: 12
Prep Time: 25 min
Total Time: 45 min

Ingredients:

8 oz. cream cheese, softened

¼ cup powdered sugar

½ tsp. pure almond extract

1 egg yolk

2 sheets puff pastry, thawed

2 large peaches, thinly sliced

1 egg, beaten

2 tsp. water

2 Tbsp. turbinado sugar

3 Tbsp. chopped pistachios

½ cup sugar

½ cup water

strip of lemon peel

Instructions:

Make the cheese filling:
Preheat oven to 425ºF.
Combine cream cheese, powdered sugar, almond extract, and egg yolk in a
food processor. Blend until smooth.

Prep the pastry:
On a lightly floured surface, cut each puff pastry sheet into 6 (4 x 3) inch
rectangles. Using a paring knife, cut a smaller rectangle outline inside each
pastry rectangle, leaving ½ inch border (but leaving the inner rectangle in
place – do not remove). Place pastries 2 inches apart onto parchment lined
baking sheets.

Fill the pastry:
Spoon about 1 tablespoon cream cheese mixture in the center of each inner
rectangle, maintaining the border. Top each cream cheese center with 4 slices
peach. Whisk together egg and water; lightly brush on the borders of each
pastry. Sprinkle borders with turbinado sugar.

Bake:
Bake 15–20 minutes or until deep golden brown.

Make the syrup:
Combine the pits from the peaches, ½ cup sugar, ½ cup water, and a strip of
lemon peel in a small saucepan. Bring to a boil over medium-high heat, then
reduce to a simmer. Cook for 10–15 minutes, until syrupy and fragrant. Let cool
slightly, then strain and discard solids. Use warm for glazing, or cool
completely and store in the fridge for up to 1 week.

Glaze the pastries:
Right out of the oven, glaze the peaches with the syrup. Sprinkle with
pistachios. Serve warm or at room temperature.