Peach Danishes with a vanilla drizzle on a wooden board.

From-Scratch Peach Danish Recipe

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By Rebecca St.Clair

Skip the bakery and learn how to make a Peach Danish from Scratch with flaky pastry, luscious cream cheese filling, fresh peaches, and a simple vanilla glaze. This classic peach cream cheese Danish recipe is made with wholesome ingredients and is perfect for peach season.

There’s nothing quite like a warm Homemade Peach Danish fresh from the oven! If you love old-fashioned baking and homemade breakfast treats, this recipe is a must-try. Treat yourself to the irresistible taste of a bakery-fresh Peach Danish Recipe from Scratch.

A white plate with a cheese and peach Danish. There is a bite out of it.

Few things are more inviting than the aroma of a Homemade Peach Danish fresh from the oven. This bakery-style pastry is perfect for breakfast, brunch, dessert, or an afternoon coffee break.

This Peach Danish Recipe delivers all the elegance of your favourite bakery but tastes even better from scratch. Whether you’re using fresh summer peaches or enjoying frozen peaches year-round, this recipe creates a beautifully golden pastry that’s as impressive as it is delicious.

A side view of a peach Danish with a white drizzle on top. There are more in the background.

Why You’ll Love This Recipe

Buttery, flaky homemade pastry
easy cream cheese filling
Sweet, juicy peaches
Perfect for breakfast, brunch, or dessert
Easy to customize with seasonal fruit
Beautiful enough for holidays and special occasions
Freezer-friendly
Better than bakery pastries

A peach Danish on a white plate split in half.

Tips and Tricks for the Best Homemade Peach Danish

These simple tips will help you achieve beautiful bakery-style pastries at home.

Keep Your Butter Cold

Cold butter is the secret to creating flaky layers.

If the butter becomes too soft, chill the dough before continuing.

Use Ripe but Firm Peaches

Choose peaches that are fragrant and sweet but still firm enough to hold their shape while baking.

Overripe peaches may breakdown too much while baking.

Don’t Overfill

Too much cream cheese filling can spill over during baking.

A moderate amount creates the perfect balance of pastry, fruit, and cream cheese.

Brush with Egg Wash

An egg wash creates that beautiful golden, glossy bakery finish.

Cool Before Glazing

Allow the pastries to cool for about 10–15 minutes before adding the vanilla glaze so it stays beautifully drizzled instead of melting away.

A side view of a Danish with sliced peaches on top. There are more pastries in the background.

Alternative Peach Danish Ingredients

One of the best things about homemade Danish pastries is how easy they are to customize.

Fruit Options

  • Nectarines
  • Apricots
  • Plums
  • Cherries
  • Blueberries
  • Strawberries
  • Raspberries
  • Blackberries
  • Apples with cinnamon
  • Pears

Filling Ideas

  • Mascarpone
  • Ricotta cheese
  • Lemon cream cheese
  • Frangipane
  • Homemade peach jam

Flavour Additions

  • Cinnamon
  • Cardamom
  • Nutmeg
  • Almond extract
  • Lemon zest
  • Orange zest
  • Honey
  • Maple syrup

Toppings

  • Sliced almonds
  • Coarse sanding sugar
  • Streusel crumb topping
  • Powdered sugar
  • Toasted pecans
A collection of peach Danishes on a wooden board with a vanilla drizzle on top.

How to Store Homemade Peach Danish

Because these pastries contain cream cheese and fresh fruit, proper storage helps maintain their flavour and texture.

Refrigerator

Allow the peach danishes to cool completely before placing them in an airtight container.

Store in the refrigerator for up to 4 days.

Freezer

These pastries freeze very well.

Wrap each Danish individually in plastic wrap, then place them inside a freezer-safe container or freezer bag.

Freeze for up to 2 months.

Reheating

For the best texture, warm Danish pastries in a 325°F (160°C) oven for 5–8 minutes or in an air fryer for 3–5 minutes for the best flaky texture.

Avoid microwaving. It will soften the pastry.

A Danish with sliced peaches on top. There is a vanilla drizzle on the Danish.

Make-Ahead Tips

Planning brunch or entertaining guests?

You can prepare the Danish dough the night before and refrigerate it after shaping. The next morning, simply add the filling and peaches, let the pastries come to room temperature while the oven preheats, then bake fresh.

You can also prepare the cream cheese filling a day ahead and keep it refrigerated until you’re ready to assemble.

What to Serve with Peach Danish

These pastries pair beautifully with:

  • Fresh fruit salad
  • Greek yogurt
  • Scrambled eggs
  • Quiche
  • Bacon
  • Sausage
  • Coffee/tea
  • Homemade lemonade
  • Mimosas for brunch

They’re perfect for:

  • Mother’s Day brunch
  • Easter breakfast
  • Baby showers
  • Bridal showers
  • Holiday breakfasts
  • Weekend brunches
  • Afternoon tea
Peach Danishes with a vanilla drizzle on a wooden board.

Frequently Asked Questions

Can I use frozen peaches?

Yes! Thaw them completely and drain any excess liquid before using.

Can I use canned peaches?

Absolutely. Drain them well and pat them dry to prevent excess moisture.

Can I make these ahead of time?

Yes. Prepare the dough and filling ahead, then assemble and bake just before serving.

Can I use store-bought puff pastry instead?

Yes! While homemade Danish dough offers a richer, more traditional texture, store-bought puff pastry is a great shortcut.

A collection of labeled ingredients on a wooden board.
pastry ingredients

Ingredients

Milk – Use milk instead of water for a softer dough.
Sugar – Flavour and to activate the yeast.
Yeast – I used dry active yeast.
Flour – All-purpose flour.
Salt – Flavour.
Butter – For richness and all the flaky pastry layers.
Cream cheese – For the filling.
Honey – Flavour and sweetness.
Vanilla – flavour.
Salt – Flavour and to balance out the sweetness.
Peaches – I used fresh sliced peaches.
Powdered sugar – For the icing glaze.
Lemon juice – Flavour.
Cream – For a richer, thicker glaze.

A table full of labeled ingredients.

How to Make Homemade Peach Danish

Pastry

  1. In a large bowl, mix together 3/4 cup of warm milk with 1 teaspoon of sugar.
  2. Sprinkle in 2 1/4 teaspoons (or 1 packet) of dry-active yeast. Set aside for the yeast to become foamy (about 5 minutes).
  3. Add in 2 cups of all-purpose flour and 1/2 teaspoon of salt.
  4. Mix and then knead until smooth and elastic. If using a machine this can take 15 to 20 minutes.
A glass bowl with milk and dry yeast inside.
A dough ball on a wooden board.

5. Cover with plastic wrap or a damp kitchen towel and allow to rise until doubled in volume, about 1.5 – 2 hours.

6. Place the dough on a lightly floured surface and roll out into a large rectangle.

A metal bowl with risen dough inside.
A woman is rolling out dough with a wooden rolling pin.

7. Spread 1/2 cup of softened butter on 2/3 of the rectangle.

8. Fold the dough in thirds encasing the butter.

9. Place on a lined tray, cover and chill in the fridge 1 hour.

A rectangle of dough with butter spread out on 2/3 of it.
A baking sheet with folded dough covered in plastic wrap.

10. Place the dough on a lightly floured counter and roll out into a rectangle.

11. Fold in thirds, cover, and return to the fridge for 1 hour.

12. Do this step 2 more times.

13. After the final 1 hour chill time, place the dough on a lightly floured counter and roll out into a square about 12 inches by 12 inches.

14. Cut into 9 equal squares.

A square of Danish dough on a counter.
Dough cut into 9 squares.

Shaping

15. Lightly beat 1 egg to make an egg wash.

16. Using a little bit of the egg wash as glue, fold in each corner of the small squares to form a little pastry.

17. Brush the top of each pastry with the egg wash.

Squares of dough on a lined baking sheet. A woman is brushing an egg wash on to them.
A glass bowl with a cream cheese mixture inside.

Cheese filling

18. In a bowl, mix together 4 oz of softened cream cheese with 3 Tablespoons of honey, 1/4 teaspoon of salt, and 1/2 teaspoon of vanilla extract.

19. Mix until smooth.

20. Place about 1 Tablespoon of the cheese filling in the centre of each Danish.

21. Slice 1 fresh peach and arrange on top of each pastry.

22. Set in Danishes aside in a warm spot until the dough has just about doubled again. (About 30 mins.)

Danish dough shaped into folded squares. One has cream cheese filling on top.
Danish dough with sliced peaches on top.

23. Preheat oven to 400 °F (200 °C).

24. Bake for 3 minutes. Then, without opening the oven, reduce the temperature to 375°F (190 °C) and bake another 20 mins, or until golden on top.

25. Remove from the oven and allow the pastries to cool slightly.

Glaze

26. In a bowl whisk together 1/2 cup icing sugar with 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 teaspoon lemon juice, and 2-3 Tablespoons cream (or enough to reach your desired thickness).

27. Drizzle the glaze on top of each Danish.

Baked Danishes with sliced peaches on top.
Peach Danishes with a vanilla drizzle on a wooden board.
Yield: 9

Homemade Peach Danish

Prep Time: 3 hours
Cook Time: 23 minutes
Total Time: 3 hours 23 minutes

A homemade peach Danish with flaky pastry, luscious cream cheese filling, fresh peaches, and a simple vanilla glaze.

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Ingredients

  • 3/4 cup milk 175 ml
  • 1 teaspoon sugar 4 g
  • 2 1/4 teaspoons dry-active yeast (1 packet)
  • 2 cups all-purpose flour 300 g
  • 1/2 teaspoon salt 2 g
  • 1/2 cup butter 115 g
  • 1 egg
  • 4 oz cream cheese 112 g
  • 3 Tablespoons honey 45 ml
  • 1/4 teaspoon salt 1 g
  • 1/2 teaspoon vanilla 2 ml
  • 2 peaches
  • 1/2 cup icing sugar 65 g
  • 1/2 teaspoon vanilla extract 2 ml
  • 1/4 teaspoon salt 1 g
  • 1/2 teaspoon lemon juice 2 ml
  • 2-3 Tablespoons cream 30 - 45 ml

Instructions

    Pastry

    1. In a large bowl, mix together 3/4 cup of warm milk with 1 teaspoon of sugar.
    2. Sprinkle in 2 1/4 teaspoons (or 1 packet) of dry-active yeast. Set aside for the yeast to become foamy (about 5 minutes).
    3. Add in 2 cups of all-purpose flour and 1/2 teaspoon of salt.
    4. Mix and then knead until smooth and elastic. If using a machine this can take 15 to 20 minutes.
    5. Cover with plastic wrap or a damp kitchen towel and allow to rise until doubled in volume, about 1.5 - 2 hours.
    6. Place the dough on a lightly floured surface and roll out into a large rectangle.
    7. Spread 1/2 cup of softened butter on 2/3 of the rectangle.
    8. Fold the dough in thirds encasing the butter.
    9. Place on a lined tray, cover and chill in the fridge 1 hour.
    10. Place the dough on a lightly floured counter and roll out into a rectangle.
    11. Fold in thirds, cover, and return to the fridge for 1 hour.
    12. Do this step 2 more times.
    13. After the final 1 hour chill time, place the dough on a lightly floured counter and roll out into a square about 12 inches by 12 inches.
    14. Cut into 9 equal squares.
    15. Lightly beat 1 egg to make an egg wash.
    16. Using a little bit of the egg wash as glue, fold in each corner of the small squares to form a little pastry.
    17. Brush the top of each pastry with the egg wash.
    18. In a bowl, mix together 4 oz of softened cream cheese with 3 Tablespoons of honey, 1/4 teaspoon of salt, and 1/2 teaspoon of vanilla extract.
    19. Mix until smooth.
    20. Place about 1 Tablespoon of the cheese filling in the centre of each Danish.
    21. Slice 1 fresh peach and arrange on top of each pastry.
    22. Set in Danishes aside in a warm spot until the dough has just about doubled again. (About 30 mins.)
    23. Preheat oven to 400 °F (200 °C).
    24. Bake for 3 minutes. Then, without opening the oven, reduce the temperature to 375°F (190 °C) and bake another 20 mins, or until golden on top.
    25. Remove from the oven and allow the pastries to cool slightly.
    26. In a bowl whisk together 1/2 cup icing sugar with 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 teaspoon lemon juice, and 2/3 Tablespoons cream (or enough to reach your desired thickness).
    27. Drizzle the glaze on top of each Danish.

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 456Total Fat 17gSaturated Fat 10gUnsaturated Fat 7gCholesterol 65mgSodium 391mgCarbohydrates 67gFiber 2gSugar 22gProtein 9g

Nutrition information isn't always accurate.

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© Flour and Filigree
Cuisine: Danish / Category: Breakfast

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Hi, I'm Rebecca!
I'm a Mom of 4 who is passionate about simple living, vintage whole food meals, and old-fashioned skills. Here on my blog, you will find comfort food recipes, delicious breads, and easy decadent desserts to share with your family, along with old-fashioned skills and simple living projects to make your home cozy.

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