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–+ servings
Peach Cobbler Cream Cheese Danish

Peach Cobbler Cream Cheese Danish: A Summer Delight!

A delightful Peach Cobbler Cream Cheese Danish with flaky pastry and creamy filling, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 sheet Puff Pastry Thawed if frozen
For the Filling
  • 8 oz Cream Cheese Softened
  • 1/3 cup Granulated Sugar Can use brown sugar for deeper flavor
  • 1 tsp Vanilla Extract Almond extract can be used for a twist
  • 1/4 tsp Salt To balance sweetness
For the Peach Mixture
  • 2 cups Peaches Diced
  • 1 tsp Cinnamon
  • 1 tbsp Cornstarch
For the Finish
  • 1 large Egg For egg wash

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Pastry brush
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Thaw and roll out the puff pastry on a floured surface to 1/8 inch thick.
  3. Combine cream cheese, granulated sugar, vanilla extract, and salt in a bowl and mix until smooth.
  4. In another bowl, mix peaches, sugar, cinnamon, and cornstarch until well coated.
  5. Cut puff pastry into 4x4 inch squares and place on a lined baking sheet.
  6. Spoon cream cheese mixture into the center of each pastry square, followed by the peach filling.
  7. Fold corners over the fillings and pinch to seal.
  8. Whisk egg and water together, then brush over the tops of each pastry.
  9. Bake for 20-25 minutes until golden brown.
  10. Cool on a wire rack for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use high-quality puff pastry for the best results. Try different fruits for variations.

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