Peach Danish

Thaw 2 c. frozen sliced peaches and 1 sheet puff pastry (from 17.3 oz. pkg.). Beat 4 oz. cream cheese, 2 Tbsp. sugar, 1 Tbsp. flour and ¼ tsp. ground cinnamon. Unfold pastry and roll to an 11” square. Transfer to a large parchment lined baking sheet. Spread cream cheese mixture down center of pastry. Dry peaches on paper towels and stack onto cream cheese filling. Make diagonal cuts in dough just up to filling. Fold alternating pastry strips over filling to resemble a braid (one from left side, then one from right.) Brush with water and sprinkle with ½ tsp. sugar. Bake at 400° for 25 minutes until puffed and golden brown. Makes 6 servings.