quick-desserts
Peach Danish
Easy peach danish recipe using puff pastry and fresh peaches. Golden, flaky pastries ready in under 30 minutes. Perfect for brunch!
Puff Pastry Magic That Feels Like Cheating
Here’s what makes this peach danish recipe shockingly simple: you’re starting with frozen puff pastry that does most of the work for you. No laminating, no patience required—just thaw, fill, and bake your way to golden, flaky pastries that look like you spent hours in the kitchen. Fresh peaches + a few pantry staples = a showstopper dessert ready in under 30 minutes.
Notes from My Kitchen
- Score that border without cutting all the way through—it’s the secret to those beautiful puffed edges that frame your filling perfectly.
- If your peaches are very juicy, drain them in a colander for a few minutes before filling. Excess liquid is the enemy of crispy pastry.
- Brush jam on the hot pastry right out of the oven so it sets into a gorgeous glaze. This also adds a subtle peach flavor boost.
- Make these ahead and reheat them at 350°F for 3-4 minutes to restore crispness. They’re wonderful warm but also good at room temperature for brunch.
Variations
- Almond Cream Peach Danish: Spread a thin layer of almond paste or marzipan on each pastry square before adding peaches for a rich, nutty element.
- Maple Glazed Peach Danish: Replace the apricot jam glaze with pure maple syrup mixed with a touch of butter for a warm, autumn-inspired twist.
These danishes pair beautifully with my cream cheese danish recipe for a impressive pastry spread.
Ingredients
For the Danishes
For Assembly
Instructions
- 1
Prepare the Peaches
In a medium bowl, combine sliced peaches, granulated sugar, cornstarch, vanilla, cinnamon, and salt. Toss gently and let sit for 5 minutes to release juices. Drain off excess liquid if needed.
- 2
Cut the Pastry
Preheat oven to 400°F (204°C). Line baking sheets with parchment paper. Unroll thawed puff pastry and cut into 12 equal squares (about 3x3 inches each).
- 3
Shape the Danishes
Place pastry squares on prepared baking sheets. Using a small knife, score a border ½ inch from the edges of each square, being careful not to cut all the way through. This creates a frame that will puff up.
- 4
Fill with Peaches
Lightly brush the scored border with egg wash. Divide peach mixture evenly among the pastry squares, mounding filling in the center. Brush edges with remaining egg wash and sprinkle with coarse sugar if desired.
- 5
Bake
Bake for 12-14 minutes, until pastry is puffed and golden brown. The edges should rise nicely while the centers remain slightly lower.
- 6
Glaze and Cool
Remove from oven and immediately brush the peach filling with warm apricot jam for a glossy finish. Let cool on baking sheet for 5 minutes before serving.
Nutrition Information
Per serving (serves 12). Values are approximate.
| Calories | 195 calories |
| Total Fat | 11g |
| Saturated Fat | 4g |
| Carbohydrates | 23g |
| Sugar | 12g |
| Protein | 2g |
| Sodium | 125mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
Never Miss a Sweet Recipe
Join 5,000+ home bakers and get new recipes straight to your inbox.
Frequently Asked Questions
Can I use canned or frozen peaches?
Yes! Drain canned peaches well and pat dry before using. Frozen peaches work too—thaw them completely and drain excess liquid. Fresh peaches give you the best texture and flavor, but these alternatives are lifesavers when peaches are out of season.
Do I need to thaw the puff pastry?
Absolutely. Thawed pastry is much easier to cut and shape. Thaw it at room temperature for about 30-40 minutes until it's pliable but still cold. If it gets too warm, it becomes sticky and difficult to work with.
How do I prevent soggy pastry?
The cornstarch in the peach filling absorbs moisture and prevents sogginess. Don't overfill each danish—a modest mound works best. Make sure your oven is fully preheated so the pastry puffs quickly before the filling releases too much moisture.
Reader Reviews
Based on 158 reviews
