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Peach Cobbler Cheese Danish Recipe

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4 from 13 reviews

Deliciously sweet homemade peach cobbler danishes featuring spiced peaches and a sweetened cream cheese filling in a brown butter brioche dough, topped with crunchy crumble and a lemon glaze. Perfect for brunch or breakfast gatherings.

  • Author: Chef
  • Prep Time: 45 minutes (includes prep for fillings and dough initial mixing)
  • Cook Time: 25 minutes (baking) + 10 minutes (peach filling cooking) + time for brown butter and syrup (about 15 minutes total)
  • Total Time: 3 hours 35 minutes (including dough proofing and cooling times)
  • Yield: 10 danishes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Peach Filling (Make Ahead)

  • 4 cups (571 grams) ripe but firm peaches, peeled and diced into 1-inch pieces
  • 1/2 cup (100 grams) brown sugar
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon lemon juice
  • Fine sea salt, to taste
  • Slurry: 1 tablespoon cornstarch + 2 tablespoons water
  • Extra water, if needed

Cream Cheese Filling (Make Ahead)

  • 8 oz (227 grams) full-fat cream cheese, softened
  • 1/4 to 1/3 cup granulated sugar (start with 1/4 cup and adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

Crumble (Make Ahead and Freeze)

  • 2/3 cup all-purpose flour
  • 1 stick (8 tablespoons/113 grams) cold salted butter, cut into 1-inch pieces
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • Pinch of fine sea salt

Lemon Simple Syrup (Make Ahead)

  • Juice & zest of one lemon + enough water to fill 1/2 cup
  • 1/2 cup granulated sugar

Dough (Make Ahead or Day Of)

  • 450 grams King Arthur bread flour
  • 18 grams diastatic malt powder
  • 8 grams Diamond Crystal kosher salt
  • 7 grams instant yeast
  • 250 grams whole milk
  • 100 grams brown sugar
  • 90 grams salted browned butter
  • 35 grams avocado or neutral oil
  • 3/4 tablespoon (9 grams) vanilla extract
  • 1/4 teaspoon (2 grams) almond extract
  • 2 large eggs beaten, divided (reserve 70 grams for dough, rest for egg wash)

Egg Wash

  • Remaining beaten eggs from dough ingredients (about 2 tablespoons)
  • 30 grams (about 2 tablespoons) whole milk
  • 20 grams honey

Glaze (Optional, Make Ahead)

  • 2/3 cup confectioners sugar
  • 1 tablespoon whole milk
  • 1/8 teaspoon almond extract
  • Fine sea salt, to taste

Instructions

  1. Prepare Crumble: Whisk the flour, granulated sugar, and brown sugar in a medium bowl. Scatter cold butter pieces over the mixture and use a pastry cutter, fork, or hands to work the butter in until mixture resembles coarse crumbs with varied sizes. Transfer to a freezer bag and freeze until use (up to 2 months).
  2. Make Lemon Simple Syrup: Zest and juice one lemon into a measuring cup, adding water to reach 1/2 cup. Pour into a small pot, add sugar, and simmer over medium heat until sugar dissolves. Cool, then refrigerate in an airtight container (lasts up to 1 month).
  3. Prepare Cream Cheese Filling: In a medium bowl, mix softened cream cheese, sugar (start with 1/4 cup), vanilla, and a pinch of salt until smooth. Taste and adjust sweetness if needed. Refrigerate covered until use.
  4. Prepare Peach Filling: Combine peaches, brown sugar, vanilla, almond extract, pumpkin pie spice, lemon juice, and salt in a large saucepan over medium heat. Cook 6-8 minutes until peaches soften but retain some firmness. Reduce heat to low, stir in cornstarch slurry, and cook until mixture thickens. Add water if too thick. Cool completely, refrigerate if making ahead.
  5. Make Glaze (Optional): Whisk confectioners sugar, milk, almond extract, and pinch of salt until smooth. Adjust consistency and sweetness as desired. Refrigerate until use.
  6. Prepare Egg Wash: Combine remaining beaten eggs, milk, and honey. Mix, cover, and refrigerate until ready to brush on danishes.
  7. Prepare Dough: Whisk dry ingredients—bread flour, instant yeast, malt powder, and kosher salt—in a bowl, making sure yeast and salt are separate. Brown butter in a saucepan until golden, then add milk, brown sugar, oil, vanilla, and almond extract, heating gently until warmed through and sugar dissolves (100-115°F). Pour wet mixture into stand mixer bowl, add 70 grams beaten eggs, mix briefly on low. Gradually add dry ingredients while mixing low. Knead on medium-high speed 15-20 minutes until dough pulls away from bowl sides and feels supple. Cover bowl with plastic wrap; refrigerate 30 to 60 minutes.
  8. Shape and Proof Dough: Transfer dough to a floured surface, divide into ten 100-gram balls with closed seams. Place on parchment-lined sheet pans, spaced well. Lightly brush tops with oil and cover with plastic wrap. Proof in a warm spot for 2 hours or until doubled in size.
  9. Preheat Oven and Prepare Danishes: Preheat oven to 350°F. Remove plastic wrap. Make a 1.5-inch wide indentation in the center of each dough ball without piercing; create a well deep enough to hold filling.
  10. Fill Danishes: Spoon about 1 1/2 tablespoons cream cheese filling into each indentation. Brush dough edges with egg wash. Top cream cheese with approximately 1/3 cup peach filling. Sprinkle crumble generously over peaches and sides.
  11. Bake: Place one sheet pan at a time in the oven’s middle rack. Bake 20-25 minutes until danishes turn deep golden brown and internal temperature reaches 205-210°F.
  12. Finish Danishes: Remove from oven and immediately brush sides with lemon simple syrup for moisture and flavor. Let cool on pan for 10 minutes.
  13. Glaze: If using, drizzle glaze over warm danishes. Allow glaze to set for 30 minutes to 1 hour before serving.
  14. Serve and Store: Serve warm or at room temperature. Wrap cooled leftovers securely and refrigerate up to 3 days. Reheat in microwave on 50% power in 20-second intervals until warmed through.

Notes

  • Pumpkin pie spice can be substituted with cinnamon and ginger if preferred.
  • Extra water for peach filling is used only if cornstarch slurry thickens mixture too much; add splash at a time to loosen.
  • Soften cream cheese in microwave at 50% power in 30-second intervals until just softened.
  • Browned butter is recommended but not mandatory. Use 90 grams butter total—either fully browned butter from 1 stick or standard softened butter.
  • To make dough ahead: after kneading, lightly oil dough, wrap tightly in plastic wrap, refrigerate up to 24 hours. Before baking, portion dough and proof for 2.5-3 hours until doubled.

Find it online: https://cheftinaskitchen.com/peach-cobbler-cheese-danish-recipe/