Peach Cream Cheese Danish

Peach Cream Cheese Danish 1 sheet frozen puff pastry thawed 4 oz. Cream cheese softened 1/4 c. Peach Jelly ¼ c Confectioner’s sugar 1 tsp. Vanilla extract 2 Peaches 1 Egg 1 tablespoon water Glaze ½ c. Confectioner’s sugar 2 Tbsp Milk ½ tsp Vanilla Preheat oven to 400F. In a medium bowl mix cream cheese, confectioner’s sugar, and vanilla extract until thoroughly combined. Unfold thawed puff pastry sheet and roll it out into a rectangle that is ¼ inch thick. Cut into 6 equal rectangles. Lightly score the puff pastry pieces by drawing a smaller rectangle within each one. This creates a "ring" around the outside of each piece that will puff up. Use a fork to prick the middle of each puff pastry piece several times so it does not rise like the outer ring will. Spread about 1 tablespoon of cream cheese in the center of each puff pastry. Top with a thin layer of peach jelly. Finish by topping jelly with 2 slices of fresh peaches. Note: You can use frozen peaches too just make sure to thaw them and pat them dry before using) Make a simple egg wash by mixing the egg and water and brush the egg wash around the outer edge of the puff pastry. Place in a 400 F oven to bake for 15-20 minutes or until golden brown. While the pastry bakes make the glaze by mixing the confectioner’s sugar, milk, and vanilla together in a bowl. Once the pastry is cooked and has cooled to room temperature drizzle the glaze over the pastries