Early fall is a bittersweet time for peach fanatics like myself.
Personally, I used up my last summer peaches making a gorgeous, four-ingredient peach danish.
Without hesitation, I said the peach.
When you get a batch of good peaches, theres nothing daunting about finishing a dozen in a week.
I decided to skin and pit themfor freezing, but I kept some slices for a quick peach dessert.
This recipe is an absolute stunner: suspiciously simple to make, and you only need four ingredients.
For the pastry, I use store-bought, freezer section puff pastry because its easy and tastes good.
I remove the skin when I bake with peaches, but you dont have to.
Rinse the peach in cold water and peel the skin off from the x mark you made.
Pit the peach and cut it into slices.
From here, its just a matter of making the cheese filling and putting the parts together.
Add a dollop to some puff pastry squares and top with peach slices.
This quick Danish bakes tall and produces a dynamic presentation with pointed edges and a sunken fruity center.
The textures and flavors add more drama.
Its the perfect breakfast with coffee or an appropriate pick me up in the afternoon.
These are best enjoyed the day theyre made, as the leftovers are lackluster.
Preheat the oven to 400F.
Line a baking sheet with parchment paper.
Make a sweet cream cheese filling by stirring the powdered sugar together with the soft cream cheese.
Lay out a sheet of thawed puff pastry on a bit of flour to prevent sticking.
Cut it into six equal rectangles.
Place the rectangles on the parchment lined pastry sheet with an inch or two of space in between.
Bake the danishes for about 15 minutes, or until well-browned and fully risen.
