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  • (upbeat music)

  • - Hey guys, it's Natasha of natashaskitchen.com.

  • Today we're gonna make a peach cream cheese braided danish.

  • Don't worry, it only sounds fancy,

  • but it's super easy to make, very inexpensive,

  • and definitely a holiday-worthy dessert.

  • Alright, we're ready to get started on this thing.

  • I've got all my ingredients prepped and ready to go.

  • We've got our one sheet of puff pastry thawing right now,

  • so let's get started.

  • To begin, we'll need six ounces of regular cream cheese,

  • so just put that in a large mixing bowl.

  • And you wanna make sure that cream cheese

  • is nice and soft at room temperature,

  • then add in 1/4 cup of regular sugar,

  • and with the hand mixer, just mix it for

  • about a minute until it's nice and smooth.

  • (mixer whirs)

  • Alright, next you're gonna add in one egg yolk.

  • Then a half a teaspoon of vanilla.

  • Half a teaspoon of lemon juice.

  • And about an eighth of a teaspoon of salt.

  • And continue mixing that on medium speed

  • until it's nice and creamy.

  • (mixer whirs)

  • There you have it, such an easy filling.

  • Next we're gonna slice up our peaches,

  • and Del Monte is my favorite brand

  • because they taste really good

  • and because they're grown in the US.

  • These actually come from California.

  • So, open your can, and you're gonna drain off the juice.

  • So, keep the lid on a little bit.

  • Drain it into a cup.

  • And save this juice for a smoothie, or somethin' else.

  • Don't get rid of it, 'cause this is good stuff.

  • Drain it really well.

  • Still draining.

  • Then transfer your peaches to a cutting board,

  • and you're gonna slice them into about quarter-inch slices,

  • so cut them in half.

  • Our filling and our peaches are prepped.

  • Next, line a work surface with a piece of parchment paper

  • and dust it with flour.

  • And grab your puff pastry that's been thawing.

  • And unfold it onto your surface.

  • Dust the top again with flour.

  • Just to keep it from stickin' to the rolling pin.

  • Okay, then roll it out.

  • It's gonna be about an inch to an inch and a half longer

  • on both sides once it's done.

  • You're not rolling it out a ton.

  • Just enough to straighten it out and get it nice and flat.

  • And I like my danish to be nice and long versus wide,

  • so I only roll it in one direction.

  • Alright, it's about two inches longer total.

  • And then you're gonna take a pair of kitchen scissors,

  • you can use a knife or whatever else you want,

  • and you're gonna cut off the ends up here.

  • Okay.

  • And, next you're gonna spread your cream cheese filling.

  • Now you wanna keep it in the middle third

  • and leave about an inch of space

  • at the top and the bottom.

  • Spread it out nice and even in that middle third.

  • Okay.

  • And next we're gonna line our peaches

  • evenly over the top of that cream cheese.

  • Okay, everything is lined up and ready to go.

  • We're gonna use a pair of scissors

  • to cut about one-inch strips into the center.

  • And don't go all the way in.

  • Leave about a half an inch of space.

  • Cut off these end flaps.

  • Try to make an even number,

  • on the left side and the right side,

  • so that when you're braiding it, it'll be a nice braid.

  • You'll be surprised at how easy this is.

  • So, fold up that top part to keep

  • the filling from slidin' out.

  • And just start folding over, interchanging,

  • from the left to the right.

  • Look at how easy this is.

  • Last part, we're gonna fold up the bottom flap

  • and finish off our braid.

  • Pinch it on the end there.

  • Voila.

  • Wasn't that easy?

  • Alright, next we're gonna make our egg wash.

  • So, for the egg wash, you just need one whole egg

  • and a tablespoon of water.

  • Combine that.

  • Whisk it up real quick with a fork.

  • So next, it's all whisked up, I'm gonna take a pastry brush

  • and just brush it over the top nicely, generously.

  • This'll produce that beautiful golden brown color.

  • Alright, then we're gonna take some coarse sugar,

  • and I just got some raw sugar.

  • You're gonna sprinkle it over the top.

  • Now you're gonna transfer this whole thing

  • to a baking sheet.

  • See how easy that transfer is with that parchment paper?

  • I love it.

  • Bake for about 25 minutes, and it should be

  • a beautiful golden brown when it's done.

  • 25 minutes later, it's perfect.

  • Look at that.

  • Oh, I would eat it right now.

  • If I didn't burn my mouth. (laughs)

  • You're gonna let that cool down to room temperature

  • before we finish off the topping.

  • Alright, my danish is just about room temperature,

  • still a little bit warm to the touch,

  • but I'm way too impatient so I'm gonna

  • get started on the glaze.

  • You're gonna need a third cup of powdered sugar

  • and just a half a tablespoon of milk.

  • And mix those together.

  • See how it's a nice, thick glaze?

  • You don't want it to be too runny

  • because it'll just run right off of your danish.

  • Alright, so we're gonna start the drizzle.

  • Doesn't have to be a perfect drizzle.

  • Actually it looks cooler when it's not perfect.

  • And then go the other way, just to crisscross it.

  • Top it with some fresh berries, if you want to.

  • And you're done.

  • (upbeat music)

(upbeat music)

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簡單的桃子奶油奶酪辮子丹麥酥餅 - Natashas Kitchen (Easy Peach Cream Cheese Braided Danish Pastry - Natashas Kitchen)

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    林宜悉 發佈於 2021 年 01 月 14 日
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