Easy to make and bursting with peaches, this braided danish makes for an elegant presentation on the brunch or dessert table. Swap in your favorite fresh or canned fruits and serve as is or with ice cream on the side.

Filling
6 ounces cream cheese, at room temperature
1/4 cup sugar
1 egg yolk, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
Pinch of salt

Pastry
Flour, for dusting
1 sheet puff pastry, thawed
1 can (15 ounces) sliced peaches, drained and sliced into bite-size pieces
1 egg
1 tablespoon water
1–2 tablespoons coarse sugar

Glaze
1/3 cup powdered sugar
1 1/2 teaspoons milk

1. Preheat oven to 400 degrees.

2. Filling In a bowl, beat together cream cheese and sugar until smooth. Add egg yolk, vanilla, lemon juice and salt and beat together until well blended.

3. Pastry Lightly dust a sheet of parchment with flour and roll out puff pastry, flattening creases if needed. Set onto a rimmed baking sheet. Spread cream cheese mixture down the middle of the pastry lengthwise, leaving a 1-inch border at the top and bottom. Spoon diced peaches onto the cream cheese mixture.

4. Use kitchen shears or a paring knife to cut an equal number of 1-inch strips diagonally down both sides of the pastry, leaving 1/2 inch between the filling and the start of each cut. Braid the pastry strips by folding them into the middle, alternating from side to side.

5. In a small bowl, whisk together egg and water and brush over pastry. Sprinkle with coarse sugar. Bake 25–30 minutes or until pastry is golden brown. Let cool to room temperature.

6. Glaze In a small bowl, whisk together powdered sugar and milk until smooth, then drizzle glaze over the pastry and let set or serve immediately.

Serves 6.