ingredients

instructions

1. Roll out the puff pastry sheet (a little on each side), up to 1 inch on each side.

2. Beat softened cream cheese, sugar, and vanilla extract until fluffy and smooth.

3. Place cream cheese filling in the center of the puff pastry sheet, leaving a 1-inch border on the top and bottom. Add the sliced peaches.

4. Make the braid: Using a sharp knife, cut off the top corners of the puff pastry dough. Then cut 1-inch strips from the cream cheese to the edge of the
   dough, until you get to the bottom. (I had 5 strips) Fold the top part of the dough into the cream cheese. Then start the braid. Fold the first right pastry strip
   to the left, then fold the first left pastry strip to the right. Continue until you have reached the second-to-last pastry strip. Before folding the last strip, fold
   the bottom part of the dough up towards the cream cheese. Close the pastry with the last two pastry strips.

5. Transfer the braided danish to the prepared baking sheet.

6. Whisk the egg in a small bowl. Brush the top of the pastry with the whisked egg. Sprinkle with coarse sugar.

7. . Bake for 20-25 minutes, or until golden brown.

8. Cool the danish for 5-10 minutes on the baking tray, then transfer to a cooling rack to cool completely.

9. Drizzle with glaze if desired.