Peach Coffee Cake Danish Author: Weaver’s Orchard Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: 12
1 (8-ounce) package cream cheese, softened
1/4 cup maple syrup
½ teaspoon vanilla extract
½ teaspoon freshly squeezed lemon juice
⅓ cup flour
2 sheets frozen puff pastry, thawed
3–4 ripe yellow peaches, peeled, cored and sliced
¾ cup all-purpose flour
⅓ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon salt
4 tablespoons unsalted butter, slightly firm
powdered sugar for dusting
Preheat oven to 375°F. Line two baking sheets with parchment paper, set aside.
In a large bowl, beat together the cream cheese, maple syrup, 1 egg, vanilla, freshly squeezed lemon juice and flour until smooth.
Unwrap both sheets of puff pastry and cut each into six even rectangles (12 total). Place six on each prepared baking sheet. Using a sharp pairing knife, score each rectangle around the edges and center, being careful not to cut all the way through.
Meanwhile, make the topping. In a small bowl, combine the flour, sugar, cinnamon, and salt. Add the butter and cut with a pastry blender until coarse and resembles chunky sand.
Whisk the remaining egg with a spoonful of water and brush the pastry sheets liberally with the egg wash. Spoon out about 2 tablespoons of filling onto the center of each. Then top with the sliced peaches. Sprinkle liberally with the crumb topping and bake until puffed up and golden brown, about 20 to 25 minutes. Remove from the oven and let cool before serving. Sprinkle with powdered sugar and enjoy!