Creamy Peach Raspberry Danish
Golden, fluffy rolls topped with tender peaches, fresh raspberries, crumbly topping, and a creamy almond-cream cheese drizzle. A quick and satisfying pastry perfect for brunch, dessert, or snack time.
Equipment
- 1 × 15×10-inch baking pan
- 1 × rolling pin
- 1 × Sauté pan
- 1 × Mixing bowls (2)
- 1 × Pastry blender or fork
- 1 × Frosting bag or Ziploc bag
Ingredients
For the Danish Base:
- 30 rolls frozen Rhodes or equivalent
- 6 peaches thinly sliced
- 2 pints fresh raspberries
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey
- 2 tablespoons brown sugar
Crumb Topping:
- 1 1/3 cups yellow cake mix
- 1/3 cup brown sugar
- 1/2 cup unsalted butter softened
- 1/4 teaspoon ground cinnamon
Cream Cheese Drizzle:
- 1/4 cup unsalted butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1 1/2 teaspoons almond extract
- 2 teaspoons milk
Instructions
- Prepare Your Pan and Rolls: Start by lightly greasing a 15×10-inch baking pan with cooking spray or a thin layer of butter. This will prevent the dough from sticking and make cleanup easier. Next, arrange 20 frozen rolls in the pan, creating four rows with five rolls each. Cover the pan loosely with a clean kitchen towel and let the rolls rise at room temperature for 2 to 2 ½ hours. This allows them to puff up and become soft, fluffy, and ready for shaping.
- Flatten and Shape the Rolls: Once the rolls have doubled in size, gently press them down using the palm of your hand to release any air bubbles. Then, using a rolling pin, carefully roll the dough out across the pan to create a smooth, even layer. Pay attention to the edges—pinch them together slightly to form a continuous border around the pan. This helps contain the fruit and crumb toppings later and gives your Danish a neat, cohesive shape.
- Prepare the Peach Filling: Wash, peel, and thinly slice six ripe peaches. Place the peach slices in a medium sauté pan over medium heat. Add 4 tablespoons of butter, 2 tablespoons of honey, ½ teaspoon of cinnamon, 1 tablespoon of flour, and a squeeze of fresh lemon juice. Gently stir and cook the mixture for 5–7 minutes, or until the peaches are tender and slightly syrupy. This step enhances the natural sweetness of the peaches while thickening the juices to prevent the Danish from becoming soggy.
- Layer the Fruit on the Dough: Once the peaches are ready, spread them evenly over the rolled-out dough in the baking pan. Make sure each roll gets some fruit, but leave a small border around the edges for the crumb topping. Next, scatter fresh raspberries evenly across the peaches. The combination of cooked peaches and fresh raspberries creates a balanced flavor profile—sweet, tart, and visually vibrant.
- Make the Crumb Topping: In a small mixing bowl, combine 1 1/3 cups yellow cake mix, 1/3 cup brown sugar, ½ cup softened butter, and ¼ teaspoon cinnamon. Using a pastry blender, fork, or your fingers, mix the ingredients together until the mixture resembles coarse crumbs. This crumb topping will add a delightful crunch and a hint of sweetness to contrast the soft, tender fruit and dough.
- Assemble the Danish: Sprinkle the prepared crumb topping evenly over the peaches and raspberries. Make sure all fruit surfaces are lightly covered, but don’t press down—keeping the crumbs loose will ensure a crisp, golden finish during baking.
- Bake to Perfection: Preheat your oven to 375°F (190°C). Place the assembled Danish in the oven and bake for 30 minutes, or until the topping is golden brown and the edges of the rolls are lightly crisp. During baking, the fruit juices will bubble slightly, infusing the dough with flavor while the crumb topping forms a golden, textured crust.
- Cool Before Frosting: Remove the Danish from the oven and allow it to cool for at least 15–20 minutes. Cooling slightly ensures that the cream cheese frosting will not melt completely when applied, maintaining a beautiful drizzle and preventing it from sliding off the warm pastry.
- Prepare the Cream Cheese Drizzle: In a medium mixing bowl, combine ¼ cup softened butter, 4 ounces softened cream cheese, 2 cups powdered sugar, 1 ½ teaspoons almond extract, and 2 teaspoons milk. Using a hand mixer or whisk, blend until completely smooth and creamy. Taste and adjust sweetness if needed. The almond extract adds a subtle nutty flavor that pairs perfectly with the fruit filling.
- Frost the Danish: Transfer the cream cheese mixture into a frosting bag, or use a Ziploc bag with a small corner snipped off. Drizzle the frosting generously over the cooled Danish in a decorative zigzag pattern, covering the fruit and crumb topping lightly. The creamy drizzle not only adds flavor but also gives the Danish an elegant, bakery-style finish.
- Slice and Serve: Using a sharp knife, cut the Danish into individual portions. Serve immediately for the best texture—soft, fluffy rolls with juicy fruit, a crunchy crumb topping, and a creamy frosting drizzle. Leftovers can be stored in an airtight container at room temperature for 1–2 days or refrigerated for up to 4 days.
Notes
- Time indicated does not include rising time for the rolls. Allow 2–2 ½ hours for best results.
- Frozen rolls can be substituted with homemade sweet dough for a more artisanal finish.
- Make sure the peaches are ripe but firm to avoid mushy filling.
- Crumb topping can be made ahead of time and stored in the fridge until needed.
- Frosting can be adjusted in sweetness according to taste; start with 1 ½ teaspoons almond extract and add more if desired.
