Peach & Pistachio Danish

Jun 30

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.

Peach and Pistachio Danish

Servings: 12

Prep time: 25 minutes

Cook time: 20 minutes

Total time: 45 minutes

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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. In a food processor, combine cream cheese, powdered sugar, almond extract, and egg yolk. 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, lightly score a smaller rectangle inside each pastry, leaving a ½-inch border. Do not remove the inner section. Place pastries 2 inches apart on parchment-lined baking sheets.
Fill the Pastry: Spoon about 1 tablespoon of the cream cheese mixture into the center of each pastry. Top with 4 slices of peach. Whisk together the egg and water and brush onto the borders. Sprinkle with turbinado sugar.
Bake: Bake for 15–20 minutes or until deep golden brown.
Make the Syrup: In a small saucepan, combine the peach pits, ½ cup sugar, ½ cup water, and a strip of lemon peel. Bring to a boil, 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: Immediately after baking, glaze the peaches with the syrup. Sprinkle with chopped pistachios. Serve warm or at room temperature.