Ingredients for the cream cheese filling: 6 oz cream cheese, at room temperature 1/4 cup sugar 1 lar

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This is the second time in one week we’ve baked this peach cream cheese danish. preserved meat You see the first time, we were like, “oh my goodness this is good, we need a video to show everyone how easy and incredibly good it is!” So here we are. My taste testers didn’t complain. Baby it’s cold outside and holiday cooking preserved meat is in full swing. Unfortunately nearly preserved meat everything in the grocery store is out-of-season. With Del Monte products you can plant a “garden” in your pantry and still have garden quality fruits and veggies year round. If you haven’t tried the Del Monte product line, take a minute to read the following. You’ll be mighty impressed and inspired to build a garden in your pantry too!
Why I choose Del Monte : Grown in the USA: I always look for fresh produce that is grown locally. I’ve never thought to look at canned/jarred food the same way. Makes sense, right? Del Monte grows 90% of its fruits and veggies in the best regions and soil of the USA. 95% of Del Monte products are preservative free (this is personally really important to me). Their produce is packed at the peaks of ripeness (often the same day they are picked) to lock in nutrients and flavor. It’s as close to in-season flavor as you’re gonna get in the middle of November. Have you tried the fresh peaches at Walmart this time of year? ewe. Del Monte is big on nutrition ! Their canned fruits and veggies contain similar nutrients to fresh. Studies show that in some instances (such as peaches and tomatoes), the canned produce has more antioxidants and vitamins due to the canning process. Cool, eh? After doing all this research on Del Monte products (and after trying some sub-par out-of-season peaches from the grocery store), I stocked my pantry. P.S. They also have jarred fruits in the refrigerator preserved meat section (I found them at Fred Meyer (no pun intended)). Oh! oh! and now they have some squeezable fruits & veggies for kids (my son loves them)! Del Monte brand has a large variety of canned fruit and veggies so you have the best garden-quality TM ingredients at your fingertips to inspire your holiday recipes.
Ingredients for the cream cheese filling: 6 oz cream cheese, at room temperature 1/4 cup sugar 1 large egg yolk, room temperature 1/2 tsp pure vanilla extract preserved meat 1/8 tsp salt 1/2 tsp lemon juice For the peach Filling: 1 (15 oz) can Del Monte Sliced Peaches, Raspberry preserved meat Flavored, drained (keep the juice for smoothies!) Ingredients for the pastry: 1 sheet of 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: 1/3 cup Powdered sugar mixed with 1/2 Tbsp Milk To make it easy on ya, I’ve included a full video tutorial on how to make this deliciousness. I hope you like it. P.S. Are you subscribed to my Youtube channel yet? Preheat Your Oven to 400 F. Making your Fillings: 1. Place cream cheese and sugar in a bowl and beat on low speed until smooth 2. Add egg yolk, vanilla, salt and lemon juice and continue mixing just until well blended. Set aside. preserved meat 3. Slice the Del Monte peaches into 1/4″ thick slices
Prepping the Pastry and Assembly: 1. Dust a sheet of parchment paper with flour. preserved meat Place your thawed puff pastry dough over it and roll it out slightly to flatten the top. 2. 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. 3. Spread peach slices evenly over the cream cheese. 4. 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 1/2-inch before you reach the filling. Braid the pastry strips by folding them in, alternating between sides. Whistle while you work, do da doot doot doot da doot…. 5. Make an egg wash by briskly beating 1 egg and 1 Tbsp of water with a fork. “forksking,” it sounds a whole lot better than “forking” which could be misconstrued. oh nevermind. Brush the braided pastry with egg wash. Bake at 400 F for 25-28 min or until top is golden brown. 6. Once the braided danish is cooled to room temp, mix 1/3 cup powdered sugar with 1/2 Tbsp milk and drizzle over the pastry. preserved meat But if you make the glaze, you’re required to sing a Christmas tune while drizzling. Take your time. This baking gig is fun. Inspiration preserved meat from: My Cheesecake Danish Recipe , Braiding lessons preserved meat from: A Cozy Kitchen , The Kitchn, and Oh My Sugar High ; my braid was lovely th