Peaches and Cream Cheesecake Braid

 

The other day I posted a great recipe for an Apple Danish Braid.  Remember?  In the comments under that post, someone said, “Bet this would be good with fresh peaches.”   And I said to myself, “Self, I bet it would be delicious with peaches.”  So I decided to make one with fresh peaches…. And cream cheese made into a cheese cake batter….oh and with a vanilla drizzle made from cream and confectioners sugar…. OH and some almonds… I knew it had to have a few almonds.   So I made it and here it is.  My Cream Cheese and Peach Braid with Almonds.  OMG.

 

Peaches and Cream Cheesecake Braid

 

1 box (2 packages) Puffed pastry

1 egg + 1 tablespoon water for wash

2-3 peaches, peeled and sliced  (you can use canned peaches)

 

Filling

3 ounces cream cheese, softened or at room temperature

3 tablespoons sugar

¼ teaspoon pure almond extract

 

Glaze:

½ cup powdered sugar

½ Tablespoon unsalted butter, melted

⅛ teaspoon pure almond extract

1½ Tablespoon whole milk

Preheat oven to 350 degrees.

Combine cream cheese, sugar, salt, and almond extract and mix with a hand mixture until smooth. Line a large rimmed baking sheet with parchment paper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay Puffed pastry dough on baking sheet and smooth out any cracks along the seams with finger tips.  Use a sharp knife and cut 1-inch strips on both sides of dough (be careful not to cut parchment paper). 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Use an offset spatula to spread about 4 tablespoons of the cream cheese mixture down the center of the dough. Use more if you’d like.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Arrange peaches over the cream cheese layer. You can lay them slightly overlapping or side by side. Working from the top, begin crisscrossing strips over peaches alternating them diagonally to form a braid. Example:  begin by folding over the top left strip, then fold the top right strip, then a left strip, and so on. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When all the strips are folded over filling, press to seal the bottom and the top. Brush egg wash over the top of pastry and bake in a 350 degree oven until golden brown (about 20 minutes). 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let cool on a wire rack for 1 hour before glazing.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the glaze, whisk together powdered sugar, melted butter, almond extract, and milk in a small bowl. Drizzle glaze over braid and let set before serving.

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with sliced toasted almonds.

 

 

 

 

 

 

 

 

 

Slice and serve.

 











  

 

 

 

  

 

 

 

OH MY GOODNESS!

 

 


Photography is the property of and copyrighted to Welcome Home.

Strawberry Summer Salad

  

 

 

 

 

 

 

 

 

 

 

 

I love summer salads.  Especially on a hot summer day and you want something light and healthy and filling.  You can add so many things to this salad but I used what I had on hand, including baby spinach, fresh strawberries and blueberries, chopped walnuts, and crunchy granola. And my poppy seed dressing is just perfect for it.  You’ll want to make this one all summer! 

 

 

Strawberry Summer Salad

 

Creamy Poppy Seed Dressing

 

2 tablespoons cider vinegar

2 1/2 tablespoons sugar

1 tablespoon grated sweet onion

1 1/2 teaspoons Dijon mustard

1 tablespoon poppy seeds

1/3 cup plus one tablespoon mayonnaise

Salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DRESSING:   In a medium bowl, whisk vinegar, sugar, grated onion, Dijon mustard, poppy seeds, and mayonnaise. You can also add all the ingredients to a mason jar with a tight-fitting lid and shake it to combine. Add salt and pepper to taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Strawberry Spinach Salad Ingredients

 

12 ounces baby spinach (use whatever greens you like)

1/2 lb. strawberries sliced

2/3 cup coarsely chopped walnuts

3/4 cup feta cheese

½ cup blueberries

½ cup of granola

 

 

SALAD:   In a large wide bowl, spread greens around and then top with strawberries, walnuts, feta cheese, and granola.  Drizzle dressing and toss to coat.

 

 

     

 

 

 

 

 

 

 

 

 

 

NOTES:

Use any mixture of baby spinach, romaine, and spring greens, whatever you like.

This salad works with any fresh berries like blueberries, raspberries, and blackberries, or mandarin oranges, apples, or pears. 

 

 

 

 

 

 

 

 

 

 

 

 If more protein is desired, add grilled chicken or grilled shrimp.

If you don’t like walnuts, try other nuts like almonds or pecans.

For optimal flavor, use the brightest sweetest organic strawberries you can get your hands on, as they are the star of the show.

 

 

 

 

 

 

 

 

 

 

 

 

Don’t toss the salad until you are ready to serve, so everything stays crisp and fresh.

If feta is not your thing, then try blue cheese or crumbly goat cheese.

The dressing can be prepared up to 5 days in advance and stored in an airtight container in the fridge. 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.