This flaky and buttery cream cheese puff pastry tart is an easy breakfast recipe! Talk about buttery pastry dough! Quick and easy cream cheese danishes are filled with fresh peaches and blueberries! You can make this puff pastry recipe into golden, flaky tartlets or rich and creamy danishes! Either way, these peach cream cheese tartlets are elegant and effortless!
Just like my homemade Instant Pot Apple Cake, this recipe is a staple! It’s so perfect served warm out of the oven with a big scoop of vanilla ice cream. I always have everything on hand to make these cream cheese tartlets, including frozen puffpastries. It’s a quick and easy breakfast that’s great for last-minute thing, or if you’re just craving something sweet! Feel free to use canned peaches for this recipe. While peach is my favorite, it’s great with apples as well.
What kind of puff pastry sheets to use for these cream cheese danishes
- We are using frozen puff pastry sheets to make our cream cheese danishes.
- First of all, make sure to thaw the pastry ahead of time. I used 14 oz pastry, but any size can be used. It depends on how large you want your Cream Cheese tartlets to be. Since you will be rolling the pastry sheets out on the baking sheet, this puff pastry recipe is very flexible size wise.
- Next, roll out the pastry.
- Then spread softened vanilla infused cream cheese over the entire surface.
- Lastly, add peaches and blueberries. Now cover them with brown sugar and bake for 30 minutes. Done!
What ingredients do we need to make rich and creamy danishes?
- The ingredient list for these flaky danishes with golden crust is short! As a matter of fact, it will probably be the least complex breakfast pastry you’ll ever make. These are not croissants, after all! Not complicated at all!
- All you need to make the cream cheese danishes are peaches and blueberries.
- Then don’t forget about sugar! Both brown and confectionery. You will also need cream cheese and vanilla extract.
- And of course frozen puff pastry!
By the way, this peach cream cheese puff pastry recipe is also quite low on sugar. Therefore if you are looking for a healthier breakfast, this is it. Or, if you enjoy desserts that are nevertheless sweet, peaches and blueberries with just a bit of sugar will fit that bill.
- First things first, thaw your frozen puff pastry.
- Secondly, you will preheat your oven to 400 F.
- Thirdly, prepare a baking sheet with parchment paper. Once lined, you will unfold defrosted puff pastry on top of the parchment paper.
- Next you will soften cream cheese in the microwave.
How to soften cream cheese
In order to soften 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate. Microwave it on high for 15 seconds.
Next add 3 tablespoons of powdered confectionery sugar and mix well. Now add 1 teaspoon pure vanilla extract. Spread cream cheese mixture over the pastry with a spatula. I left 1 inch edge of the rectangle untouched. Then mix it with powdered sugar.
- After softening the cream cheese, you will spread it over the pastry. No cutting required yet!
- First, halve peaches, remove pits and slice them. I sliced the peaches into 1/4 inch thick slices. Or, as thin as you can do it without cutting your fingers. Next arrange peach slices in 4 rows. If your pastry is longer than mine you can add another row. Or, cut the extra dough off.
- Secondly, add blueberries between each of the peach row. Or improvise! Fold the sides of the rectangle to form a thicker border. Alternatively you can also score the dough with a knife to keep 1 inch border. I folded the sides because I like my crust around the pie to be thick.
- Finally, you will toss fresh peach slices and blueberries on top.
- Once you’ve done that, sprinkle them with brown sugar.
- Cover the peaches with as much or as little brown sugar as you like. I added 2 tablespoons.
- Lastly, move it to the oven. Bake the cream cheese puff pastry for 30 minutes at 400 F.
- While the Peach Cream Cheese Pastry is baking, have a cup of coffee or tea.
- Once you take it out of the oven and cool it, sprinkle with confectionery sugar.
Optimal oven temperature to bake puff pastry
I find that 400 degrees and 30 minutes is the optimal temperature and time. At least for my oven. When you bake puff pastries at lower temperatures, such as 350ºF, they fall short when compared to those baked at 400ºF. That happens because at higher temperatures steam is released quickly between the layers, allowing for more expansion and height.
If the pastry is puffing up during baking, use a fork or a knife to gently release the trapped air. Look for trapped air pockets.
It’s ready when the color is nice and gold around the edges. Now remove the pastry from oven. I like to cool for 5-10 minutes. Then cut it into danish sized tarts.
Lastly, sprinkle with powdered sugar. Sifter will do a great job here!
If you enjoy baking with fruit, I have amazing recipes on this site that use plenty fruit:
This flaky and buttery pastry is filled with fresh peaches, blueberries on a thin layer of lightly sweetened cream cheese.
- 14 oz frozen puff pastry thawed
- 3-4 peaches sliced
- 1 cup blueberries
- 8 oz cream cheese softened
- 3 Tbsp powdered sugar for the cream cheese, more for decoration
- 1 tsp pure vanilla extract
- 2 Tbsp brown sugar
- Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper. Unfold puff pastry on top of the parchment paper.
- To soften 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds. Add 3 tablespoons of powdered sugar and mix well. Add 1 teaspoon pure vanilla extract. Spread cream cheese mixture over the pastry with a spatula.
- Halve peaches, remove pit and slice into 1/4 inch thick slices (as thin as you knife can do it without cutting your finger). Arrange peach slices in 4 rows (if your pastry is longer than mine, either add another row, or cut the extra dough off). Add blueberries between peach rows. Sprinkle with brown sugar.
- Fold the sides of the rectangle to form a thicker border (alternatively you can also score the dough with a knife to keep 1 inch border). I folded the sides because I like my crust around the pie to be thick.
- Bake 30 minutes, or until pastry is puffed and golden brown. Remove from oven, cool for 5-10 minutes and sprinkle with powdered sugar.