Bakery Style Peach Cheese Danish
if you have a couple hours on a lazy Sunday you should definitely put these on your to-do list!
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
Watch the YouTube video for how to make these amazing Peach Cheese Danish!
Check out my Original Bakery Style Cheese Danish here with full step by step video tutorial for how to make them!
Not sponsored by any product or company below
Notes for Success
Eliminating the peach puree from the dough is totally fine you will follow the recipe for my original cinnamon bun here instead
Alternatively you can use pumpkin puree or banana if that is easier
Fresh or Frozen peaches can be used for both the puree that goes into the dough and for arranging on top of the danish. Cooking them slightly to release the excess juices before arranging on top of the danish will eliminate a soggy danish as well as using some cornstarch to tighten up that excess juice. Or use canned sliced peaches drained & patted dry
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes. I’ve not had success with any other brand in BAKED recipes as the ones I have tried break down into an oily mess when baked. However recently I have been using the Walmart brand Better Goods vegan cream cheese and it works great in baked recipes!
Check out my Homemade Recipe for COPY CAT TOFUTTI CREAM CHEESE HERE!
Country Crock Avocado Oil Vegan Butter is what I have been using for all my bakes. I do not soften it as much (if at all!) I find it works best in all of the recipes below if all I do is take the chill off it before mixing into all the recipes
Making the Streusel Topping in bulk is always my preference then I keep a bag of it in my freezer for up to 6 months. If you want to do the same, just double or even triple the recipe below for bulk storage
Peach Cheese Danish
Ingredients
For the Peach Danish Dough
- 3 cups All Purpose Flour 375g
- 1 teaspoon Nutmeg
- ½ teaspoon Salt
- ¼ cup Granulated Sugar 50g
- 4 Tbs Vegan Butter 56g
- ½ cup Peach Puree 115g
- ¾ cup Plant Milk 188ml
- 1½ teaspoons Dry Yeast
For the Cinnamon Schmear
- ½ cup Light Brown Sugar 100g
- 2 teaspoons Cinnamon
- 4 Tbs Vegan Butter 56g
For the Cheese Filling
- 8 ounces Vegan Cream Cheese 226g
- 2 Tbs Vegan Butter 28g
- 6 Tbs Confectioners Sugar 45g
- 1 Tbs Cornstarch 8g
- 1 teaspoon Vanilla Extract 5ml
For the Peaches
- 2 cups Sliced Peaches
- 1 teaspoon Cornstarch
- 1 teaspoon Water
For the Streusel
- ½ cup All Purpose Flour 63g
- ⅛ teaspoon Cinnamon
- 6 Tbs Light Brown Sugar
- 3 Tbs Vegan Butter
You Will Also Need
- 4 Tbs Apricot or Apple Jelly
- 2 Tbs Water
Instructions
- If using the peach puree in the dough (*see notes above the recipe) you will first cook down over medium low heat ~ a very full ½ cup of fresh or frozen peaches to break them down & release the juices, then puree in a blender.
- Prepare the dough by first combining the yeast with the room temperature plant milk & let stand to frothy. If you are using instant yeast you can skip this step & simply combine all the ingredients for the dough including the soft vegan butter & the cooled peach puree into the work bowl of your electric mixer with the dough hook attachment
- Mix on low speed until it starts to come together to a shaggy dough, scrape the sides of the bowl to help it form a dough then increase the speed to medium & mix for 5 minutes
- Decide if you have to add more flour at this point if the dough is still very sticky & sort of blobbing around rather than coming together as a soft dough add up to ½ cup more flour just a tablespoon at a time. Mix for 3 more minutes
- Turn the dough out into a lightly oiled bowl cover & rest in a warm spot for about an hour
- Meanwhile make the cinnamon schmear by combining the slightly softened vegan butter with the brown sugar & cinnamon in a medium bowl with a spatula cream it by hand to smooth. Reserve until later
- Now make the cheese filling by combining the vegan cream cheese, slightly softened vegan butter & sifted confectioners sugar & cornstarch in a medium bowl by hand with a spatula. Add the vanilla extract & mix smooth. Refrigerate until needed
- For the streusel topping combine the brown sugar, cinnamon & flour in a mixing bowl & with your fingers or an electric mixer add the slightly softened vegan butter & work it through to a crumbly dough. There will be small & larger chunks this is ok. Turn this out onto a parchment lined sheet pan & freeze until needed
- Turn the doubled & risen dough out onto a lightly floured surface & roll to 12" x 18" (the same size as a sheet pan)
- Spread the cinnamon filling over the entire dough then fold the dough in half lengthwise & you will now have a dough rectangle approximately 12" x 9" *see video
- Cut 10-12 strips that are about 3½ - 4 ounces each for the jumbo bakery sized buns
- Make a small slit in the middle of each strip them twist the ends opposite directions & make the snail shape by holding down on end with your finger & twisting the other end around to form a circle. Place the danish snails on a parchment lined sheet pan spaced 3" apart
- Cover loosely in a warm spot to double again for about an hour
- Once the dough is fluffy & puffy start heating the oven to 375℉ & gently make an indent in the center of each danish snail with your fingers & scoop about 2Tbs cheese filling into each one
- Arrange the peach slices then top with 1-2 Tbs frozen streusel topping
- Bake at 375℉ for about 10 minutes then turn the oven down to 350℉ for another 5-10 minutes or until golden brown & the streusel is crispy & the dough is baked through
- Meanwhile melt the jelly with the water to a clear glaze, once the danishes are out of the oven brush each one immediately with the melted jelly to seal the danish & keep them fresh & shiny
Video
Notes
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