Peach Danish with Almond and Coconut
Homemade puff pastry danishes with brown butter almond and coconut filling. Topped with fresh peaches.
Servings 6
Ingredients
- 1 large sheet puff pastry
- 1 stick unsalted butter
- 1/2 cup unsweetened shredded coconut
- 1/2 cup blanched almonds
- 1/2 cup white granulated sugar + 1/4 cup for cinnamon sugar
- 1 tsp group cinnamon + 1 tsp for cinnamon sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 lb fresh peaches
Instructions
- Preheat oven to 425°F.
- In a medium saucepan, cook 6 tbsp butter over medium-high heat, stirring frequently, until browned. Remove from heat and let cool.
- Add your heavy cream, 2 tbsp butter, vanilla extract, and sea salt and stir until thick but soft.
- In a blender, combine coconut, almonds, brown butter mixture,1 tsp cinnamon, and white sugar. Blend until smooth and creamy, about 2-3 minutes.
- Butter the insides of a jumbo muffin tin (6 cups) and sprinkle 1 tbsp sugar inside each. Pat and roll pan to coat the buttered edges completely in sugar.
- Thaw your puff pastry until workable. Sprinkle lightly with flour and roll into a large rectangle, 1/4" thick, about 16" x 24".
- Cut your dough into 6 equal 8 x 8" squares and place each square into a cup of the buttered and sugared muffin tin, folding the dough to fit.
- Pipe a generous dollop of your almond and coconut brown butter mixture into each pastry. Then, smooth into an even layer with a spoon.
- Slice 3-4 fresh, ripe peaches, removing pits and leaving skins on, into 1/2" slices. Fan about 6-8 slices on top of each danish and press lightly to adhere.
- Combine 1/4 cup sugar and 1 tsp ground cinnamon in a small bowl.
- Sprinkle 2-3 tsp cinnamon sugar over each danish. Bake with muffin tin on a baking sheet for 25-30 minutes until fully golden brown and caramelized.
- Let danishes cool in muffin tin for 5-10 minutes until slightly warm. Remove from tin with an offset spatula and place onto a non-stick baking sheet to cool fully, which allows the sugar to harden.
- Serve warm or with whipped cream.
Notes
- To make homemade puff pastry, I recommend making Claire Saffitz' recipe from Dessert Person.
- If you make homemade puff pastry, add some cinnamon sugar on your dough before laminating the last layer.
- Brown butter is perfect when golden brown. It's done when it smells nutty and is fully golden brown with flakes of browned bits.