Bakery Style Peach Cheese Danish
If you have a couple of hours on a lazy Sunday, put these on your to-do list — they’re worth the time.
My original bun dough gets a dose of peach puree for a super moist peach cheese danish
A scoop of vegan cheese filling, fresh peaches and crunchy streusel topping
Video tutorial available on YouTube: search “Vegan Peach Cheese Danish”
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Notes for Success
Peach puree in the dough: Using peach puree in the dough adds moisture and a subtle fruit flavor, but it is optional. If you prefer not to use it, you can follow the same method with the original cinnamon bun dough instead. Pumpkin or mashed banana will work as simple alternatives if needed.
Fresh, frozen or canned peaches: Fresh and frozen peaches are both great. If your peach slices release a lot of juice, simmer them briefly to reduce excess liquid, or toss the slices with a teaspoon of cornstarch to thicken juices and avoid a soggy center. Canned peaches can be used when drained and patted dry.
Vegan cream cheese: Some brands handle baking better than others. Use a brand you trust for baked applications so the filling holds texture and doesn’t separate.
Vegan butter: I typically use an avocado-oil-based spread for these bakes. Take the chill off the butter rather than fully softening it; slightly cool butter often gives better structure when incorporated into doughs and streusels.
Make streusel in bulk: Streusel freezes well in an airtight bag for up to six months. If you bake often, double or triple the streusel recipe and keep some on hand for quick use.
Peach Cheese Danish
Yield: 12 danishes
Ingredients
For the Peach Danish Dough
- 3 cups all-purpose flour (approx. 375 g)
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (50 g)
- 4 tablespoons vegan butter (56 g)
- 1/2 cup peach puree (115 g) — optional
- 3/4 cup plant milk (188 ml)
- 1 1/2 teaspoons dry yeast
For the Cinnamon Schmear
- 1/2 cup light brown sugar (100 g)
- 2 teaspoons cinnamon
- 4 tablespoons vegan butter (56 g), slightly softened
For the Cheese Filling
- 8 ounces vegan cream cheese (226 g)
- 2 tablespoons vegan butter (28 g)
- 6 tablespoons confectioners’ sugar (45 g)
- 1 tablespoon cornstarch (8 g)
- 1 teaspoon vanilla extract (5 ml)
For the Peaches
- 2 cups sliced peaches
- 1 teaspoon cornstarch
- 1 teaspoon water
For the Streusel
- 1/2 cup all-purpose flour (63 g)
- 1/8 teaspoon cinnamon
- 6 tablespoons light brown sugar
- 3 tablespoons vegan butter
You will also need
- 4 tablespoons apricot or apple jelly
- 2 tablespoons water
Instructions
- If using peach puree in the dough: cook a very full 1/2 cup of fresh or frozen peaches over medium-low heat until they break down and release their juices. Puree until smooth and cool before adding to the dough.
- Prepare the dough: combine yeast with room-temperature plant milk and let it become frothy. If using instant yeast, you may skip the proofing step and add the dry yeast directly to the dry ingredients. In the mixer bowl, combine flour, nutmeg, salt, sugar, softened vegan butter, peach puree (if using), and the frothy milk. Attach the dough hook.
- Mix on low until a shaggy dough forms, scrape the bowl, then increase speed to medium and knead for about 5 minutes. If the dough is very sticky, add up to 1/2 cup more flour a tablespoon at a time. Knead 2–3 more minutes until smooth and elastic.
- Turn the dough into a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Meanwhile make the cinnamon schmear: combine the softened vegan butter, brown sugar and cinnamon in a bowl and cream together until smooth. Set aside.
- Make the cheese filling: in a medium bowl blend vegan cream cheese, softened vegan butter, sifted confectioners’ sugar and cornstarch until smooth. Stir in the vanilla and chill until needed.
- Make the streusel: mix flour, cinnamon and brown sugar. Cut in cold or slightly softened vegan butter with your fingers or a mixer until crumbly. There will be small and larger pieces — that is fine. Spread on a parchment-lined sheet pan and freeze or refrigerate until ready to use.
- When the dough has doubled, turn it out onto a lightly floured surface and roll to roughly 12″ x 18″ (the size of a sheet pan). Spread the cinnamon schmear evenly over the dough, then fold the dough in half lengthwise to a 12″ x 9″ rectangle.
- Cut 10–12 strips about 3½–4 ounces each for large bakery-style danishes. Make a small slit in the center of each strip, twist ends in opposite directions, then coil into a snail shape by wrapping one end around the other and pressing gently to secure. Place on a parchment-lined baking sheet about 3″ apart.
- Cover loosely and let the shaped danishes rise until puffy, about 45–60 minutes.
- Preheat the oven to 375°F (190°C) once the danishes are fluffy. Make an indent in the center of each snail with your fingers and spoon about 2 tablespoons of cheese filling into each well.
- Arrange peach slices over the cheese and top with 1–2 tablespoons of frozen streusel.
- Bake at 375°F for approximately 10 minutes, then reduce the oven to 350°F and bake another 5–10 minutes until golden, the streusel is crisp, and the centers are set.
- While baking, melt the jelly with the water to make a clear glaze. As soon as the danishes come from the oven, brush them with the warm glaze to seal and add shine.
Notes
Storage: These yeast pastries are best the first day. Store in an airtight container at room temperature for up to 2 days to avoid drying. For longer storage, refrigerate up to 5 days and reheat gently — wrap in a damp paper towel and warm briefly in the microwave or crisp in the oven.
Make-ahead tips: Prepare the streusel and keep it frozen for quick use. The cheese filling can be made a day ahead and kept chilled. Dough can be refrigerated after the first rise for a slower second rise and more flexible baking timing.
Tried this recipe? Let us know how it turned out and any tweaks you made.