Peach Cream Cheese

Ingredients

6 oz cream cheese, at room temperature
¼ cup sugar
1 large egg yolk, room temperature
½ tsp pure vanilla extract
⅛ tsp salt
½ tsp lemon juice

For the peach Filling:
1 (15 oz) can of Del Monte Garden Quality ® sliced peaches (I used raspberry flavored), drained

Ingredients for the pastry:
1 sheet store-bought frozen puff pastry, thawed according to package instructions
Egg Wash: 1 large egg mixed with 1 Tbsp water

Toppings:
Coarse sugar (I used raw sugar)
Glaze: ⅓ cup Powdered sugar mixed with ½ Tbsp Milk

Instructions
Making your Fillings:

• Place cream cheese and sugar in a bowl and beat on low speed until smooth
• Add egg yolk, vanilla, salt and lemon juice and continue mixing just until well blended. Set aside.
• Slice the DelMonte peaches into ¼” thick slices.
• Prepping the Pastry and Assembly:
• Dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top.
• Spread your prepared cream cheese in the middle of your puff pastry lengthwise, staying inside the the middle third of the pastry and leaving a 1″ border at the top and bottom of the pastry.
• Spread peach slices evenly over the cream cheese.
• Cut off the top corners and cut out notches in the bottom of your pastry. Use kitchen scissors or a pizza cutter to cut an equal number of 1-inch wide strips diagonally down the sides of the pastry, leaving at least ½-inch before you reach the filling. Braid the pastry strips by folding them in, alternating between sides.
• Make an egg wash by briskly beating 1 egg and 1 Tbsp of water with a fork. Brush the braided pastry with egg wash. Bake at 400˚F for 25-28 min or until top is golden brown.
• Once the braided danish is cooled to room temp, mix ⅓ powdered sugar with ½ Tbsp milk and drizzle over the pastry.

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