Last week I bought 50lbs of peaches from The Peach Truck…

Originally Published 07/29/2021

Fifty pounds! So this recipe for a Whipped Honey Feta Peach Danish is born from my cup running over!

What was I thinking lol!? My husband likes to make wine, so 26lbs went straight to a beautifully rosy peach wine! And then there were still 24lbs left 😣. I have blanched, peeled, sliced, pitted, cooked with, and frozen more peaches this last week than any one person ever should. However, they are also the most delicious peaches I’ve ever eaten! Straight out of Georgia!

I am in love with rough puff pastry!

Firstly, let me say, you can 100% go buy a package of frozen puff pastry and use it for this recipe. It will cut down on the amount of time and effort this recipe takes by quite a bit. 

The danishes will still taste amazing! I was going to cheat and just buy puff pastry from the store too, but then I got home and realized I had gotten everything on my list except puff pastry…🤦🏼‍♀️

Pretty glad I did forget though, because the homemade stuff is so, so good! And also, all things considered, pretty easy to make!

So, start by measuring your bread flour and salt into a bowl and whisk them together. Next, grate two sticks, or a whole cup of butter. Throw the grated butter into the flour and crumble it together until the chunks are the size of peas. This won’t take long since you already grated it. After this, add in the ice water. By ice water, I mean ice cubes in a glass, then water, pour it into the bowl (well obviously not the cubes, just the water).

This will help keep the butter cold. Cold butter is essential to getting the crispy, flakey, baked layers of puff pastry. If the butter gets too warm and melts into the dough, then you’ve just got a nice buttery roll – but not puff pastry! Mix until everything is incorporated and you’ve got a lumpy lump of dough. Cover it and stick it in the fridge to cool down further! You’re well on your way to eating a magnificent Whipped Honey Feta Peach Danish!

You can’t have a Peach Danish without peaches.

Peaches need to be blanched before they can be used in almost any recipe. Blanching is a super simple way to get rid of their fuzzy skin. Bring a large pot of water to boil and give the peaches a quick dunk – like 30-60 seconds. Scoop them out of the water and wait until you can handle them without burning your skin off.

If they are properly ripe, the skin will just slide right off! If they aren’t you might have to do some peeling lol. Once the skin is gone, cut them into slices, discard the pit, and throw them in a bowl. Mix the peaches with brown sugar, lemon juice (to keep them from browning), and vanilla extract. 

Next, take a heaping cup of the peaches and puree them in a food processor or blender. You can only layer so much stuff on top of the rough puff pastry dough before it can’t contain anymore. The peach puree was my answer to packing a little more peach punch to each Danish! Pour the peach puree into a bowl, cover it and the peach slices, and put them in the fridge for later. 

After the rough puff pastry has chilled,

it’s time to get it back out and get it rolled out! Shape it into a rectangle before you even begin rolling. 

Also, super important…Flour your counter!! Keep flouring your counter and after you’ve done that flour it some more!  This rough puff pastry dough will warm up quickly, the butter will melt and stick to your counter and tear holes in the layers you’re working so hard to create. Flour is our friend! Roll the dough into an 8″x14″ rectangle and then give it the old letter fold. Turn it 90 degrees and then roll it out one more time to the same dimensions and fold it again. Wrap it up in some plastic wrap and stick it back in the fridge!

I don’t know if you’ve noticed,

and maybe it’s just my Instagram feed, but whipped feta is popping up everywhere! I love feta so naturally, I had to try it out! You might be worried it’s too salty for something like this sweet dessert. But honestly, it just adds some interest and tanginess! So, rinse out your food processor and then throw in the feta, cream cheese, honey, walnut oil, and cinnamon. Blend it until everything’s incorporated and smooth! You might be wondering why walnut oil? The oil helps add to the smoothness, but also the flavor is amazing with the honey and peaches! If you’ve never bought walnut oil, I think you should give it a shot! We like to pour some on a plate, surround it with balsamic vinegar, and then dip homemade Sourdough Bread in it…yum! After the whipped honey feta is done, it’s time for peach Danish assembly!

Now to roll out the puff pastry one last time!

Once again, generously flour the countertop! Roll the rough puff pastry out into a 13″x17″ rectangle.

Cut the rectangle into 9 smaller rectangles. Try to keep everything as even as you can!

Next, take a knife and trace a smaller rectangle inside of each of the 9 rectangles… I know so many rectangles lol. Then use a fork to prick holes in the smaller rectangle. This will keep the middle of the puff pastry from rising up as each peach Danish bakes! Move the 9 rectangles to the prepared baking sheets before filling them! Spread 1 tbsp of whipped honey feta over the smaller rectangle, then 1 tbsp of puree over the top of that, and finish off with 3 peach slices!

Once you’ve got each Peach Danish filled,

egg wash the entire thing, and then pop both trays in the 400-degree oven for 20-25 minutes!

After about 12 minutes, swap the trays around so they can get an even bake!

You’ll know these Whipped Honey Peach Danishes are ready to come out when they turn a lovely golden brown color! Don’t take them out too soon or you’ll have a soggy bottom 😯.

While the Peach Danish is baking,

you can whip up the vanilla glaze.

Mix 1/2 cup of powdered sugar, 2 tbsp of heavy cream, and a 1/2 tsp of vanilla extract.

When they’re done, remove the danishes from the oven and let them cool before drizzling with the glaze. 

Finally… eat them! I suggest sharing with friends, mainly so you don’t eat them all yourself!

They’re so pretty and, even more than that, so tasty!

I hope you give this recipe a try! Let me know if you do and how it goes!

If you enjoy peach desserts, you should also check out my recipe for Blueberry and Peach Pavlova Smash!

Print Recipe

Whipped Honey Feta Peach Danish

This Peach Danish has a flakey, buttery, crispy puff pastry crust filled with a sweet and tangy whipped honey feta, topped with fresh juicy peaches, it’s absolutely delicious!

Prep Time1 hour hr 35 minutes mins

Cook Time25 minutes mins

Course: Bread, Breakfast, Brunch, Dessert, Snack

Servings: 9 danishes

Equipment

• Large Mixing Bowl
• Measuring Cups and Spoons
• Cheese Grater
• Large Pot
• Food Processor
• Rolling Pin
• 2 Baking Sheets
• Small Mixing Bowl

Ingredients

Rough Puff Pastry Dough

• 1 1/2 Cups Bread Flour + 2tbsp 250 grams
• 1 tsp Salt
• 1 Cup Unsalted Butter Grated 230 grams
• 2/3 Cup Ice Water 150 ml
• 1 Egg + 1tbsp of water

Peaches

• 4 Peaches
• 2 tbsp Brown Sugar
• 1 tbsp Lemon Juice
• 1/2 tsp Vanilla Extract

Whipped Honey Feta

• 4 oz Feta
• 4 oz Cream Cheese room temperature
• 2 tbsp Honey
• 1 tbsp Walnut Oil
• 1/2 tsp Cinnamon

Vanilla Glaze

• 1/2 Cup Powdered Sugar
• 2 tbsp Heavy Whipping Cream
• 1/2 tsp Vanilla

Instructions

Rough Puff Pastry Dough

• In a large mixing bowl, whisk together 1 1/2 cups + 2tbsp of bread flour with 1 tsp of salt and set to the side. Next, grate two sticks, or 1 cup of unsalted butter and add this to the flour. Using your fingers, a fork, or a pastry blender, blend the butter into the flour until it resembles crumbs the size of peas. After this pour in 2/3 cup of ice water and mix together until a ball of dough forms. Cover the bowl with plastic wrap and place it in the fridge to rest for 30 minutes.

Peaches

• While the pastry dough is chilling it’s time to start working on the peaches. Bring a large pot of water to boil on the stove. Once it’s boiling add in the 4 peaches and let them boil for 30-60 seconds in order to blanch the skin. Remove them from the pot and let them cool briefly. Once they have cooled down a little remove the skin, cut them into slices placing the slices in a bowl and discard the pit.
• Mix the peach slices with 2 tbsp of brown sugar, 1 tbsp of lemon juice, and 1/2 a tsp of vanilla extract. After this remove 1 heaping cup of peaches from the bowl and puree them in a food processor until mostly smooth. Cover the bowl of sliced peaches and place it in the fridge for later. Scoop the peach puree into a small bowl, cover with plastic wrap and also place in the fridge for later.
• After the peaches are ready to go, get the puff pastry dough back out of the fridge. Generously flour the countertop. Shape the dough into a rectangle and roll it out into an 8″x14″ rectangle. Once it’s rolled out, fold the top part of the dough down to the middle and the bottom part of the dough up over the top like a letter. Turn the dough and roll it out into a second 8″x14″ rectangle. Fold into a letter again, wrap it in plastic wrap and place it in the fridge to cool for another 20 minutes.

Whipped Honey Feta

• Using your food processor again, add 4oz of feta, 4oz of room temperature cream cheese, 2 tbsp of honey, 1 tbsp of walnut oil, and a 1/2 tsp of cinnamon. Blend until smooth. Scoop into a bowl and set to the side.

Assembly

• Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
• Remove the puff pastry dough from the fridge and generously flour the countertop again. Roll the pastry dough out into a 13″x17″ rectangle. (Keep checking to make sure it is not sticking to the countertop and add more flour.)
• Once the dough has been rolled out, cut 9 equal smaller rectangles. Inside each of the 9 rectangles, using a knife, trace a smaller rectangle. Do not push the knife all the way through the dough and make sure to leave 3/4″ to 1″ margins around the outside of the rectangle. Once you’ve drawn the smaller rectangle, use a fork to prick inside that rectangle. This will keep the middle of the puff pastry from rising up while it’s baking, while allowing the edges to rise up and contain the filling. Gently move all 9 rectangles to the baking sheets before filling them.
• Once they’re on the baking sheets, add 1 tbsp of whipped honey feta to the pricked smaller rectangle, smooth it out, and then over the top of it add 1 tbsp of the peach puree from earlier. After this, top each one with 3 peach slices.
• Mix 1 egg with 1 tbsp of water and egg wash each danish including the peaches. Place both the baking sheets in the oven and set the timer for 12 minutes. After 12 minutes switch the trays around, placing the bottom on top, and top on bottom. Bake for another 12-13 minutes or until the danishes are a nice golden brown!
• While the danishes are baking, make a glaze. In a small bowl, mix together 1/2 cup of powdered sugar, 2 tbsp of heavy whipping cream, and 1/2 tsp of vanilla.
• Once the danishes are finished baking, remove them from the oven and cool them on a cooling rack. After they are fully cool, drizzle the vanilla glaze over the tops! Then sit back with a cup of coffee and a Whipped Feta Peach Danish and enjoy!

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