Directions

1. Make the danishes: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, use an electric mixer to combine cream cheese, powdered sugar, lemon juice, vanilla extract, salt, and egg yolk. Beat until smooth.

2. Unfold thawed puff pastry sheets onto a cutting board and cut each sheet of dough into six equal rectangles. Lightly score puff pastry pieces by drawing a smaller rectangle within each dough piece, like a picture frame, to create fluffy edges around the filling when baking. Transfer to baking sheet and pipe or spread 1 to 2 tablespoons of cream cheese mixture inside the smaller rectangle on each piece of puff pastry. Top cream cheese with three to four peach slices.

3. In a small bowl, combine Gesus Palomino Candied Jalapeños and peach jelly. Spoon jelly mixture over peach slices.

4. Beat whole egg with 1 teaspoon of water in a small bowl. Brush egg wash around outer edge of each piece of puff pastry. Bake for 15 to 20 minutes or until golden brown. Remove from oven and set aside to cool.

5. Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla. Once the danishes have cooled completely, drizzle glaze over them and serve.