Servings
  • 1 sheet ready rolled puff pastry (320g) 1 sheet ready rolled puff pastry (320g)
  • 50g Tate & Lyle Fairtrade Pure Cane Caster Sugar 50g Tate & Lyle Fairtrade Pure Cane Caster Sugar
  • 150g full-fat soft cheese, room temperature 150g full-fat soft cheese, room temperature
  • 50g peach or apricot jam 50g peach or apricot jam
  • 3 large peaches, sliced into wedges 3 large peaches, sliced into wedges
  • 30g chopped pistachios (optional) 30g chopped pistachios (optional)
  • 1 egg 1 egg

Instructions

HOW TO MAKE THIS PEACH DANISH RECIPE

  1. Preheat the oven to 200C (180 fan).
  2. In a medium bowl, mix the soft cheese and Tate & Lyle Fairtrade Pure Cane Caster sugar until evenly combined.
  3. Unfold the puff pastry sheet into a large baking tray (leaving the parchment paper underneath the pastry) and cut into 6 equal rectangles.
  4. Using a sharp knife, lightly score each of the puff pastry rectangles by drawing a small border inside of each one. Prick the middle of each pastry rectangle with the fork.
  5. Spread roughly about 1 tablespoon of soft cheese in the centre of each puff pastry and top with a thin layer of peach or apricot jam. Place 2-3 peach slices on top of the jam layer.
  6. Make a simple egg was and brush the egg wash around the outer edge of each puff pastry rectangle.
  7. Place in the oven and bake for 15-20 minutes or until golden brown.
  8. Remove from the oven and sprinkle each pastry with chopped pistachios. Allow to cool slightly and enjoy!

Chef's Tip


You can use fresh, frozen, or tinned peaches in this recipe. If using frozen peaches, allow the fruit to thaw first and pat it dry gently with paper kitchen towel before using.