Fresh Peaches n' Cream Danish Recipe

I love cream cheese Danishes, but hardly have time to bake.  I adapted a recipe I found from the back of a crescent roll package years ago to incorporate fresh peaches (which are now in season at my local Walmart.)  The white peaches didn't lend a lot of color to the recipe, but it sure made them moist and tangy!  My family loved them...

Here are the ingredients:

• 2 8-oz tubes crescent rolls (divided)
• 1 and 1/4 c. white sugar (divided)
• 1 egg, separated and divided
• 1 8 oz. package of cream cheese (light works, too)
• 1 tsp real vanilla extract
• 1 tsp cinnamon (optional)
• 1-2 fresh, sliced white peaches (skin can be left on)

First, unroll the first package of rolls and place them on the bottom of a glass baking dish.  You should press the edges of the pieces together so that they form a solid piece.

Then, mix 1 cup of the sugar, the egg yolk, the cream cheese, and the vanilla with a mixer and pour it out over the roll layer.  Place the sliced peaches evenly over the cheese layer.

Add the 2nd tube of rolls as the top layer (similar to what you did with the bottom).  Now, brush some of the remaining egg white on the top, and sprinkle the remaining white sugar (and a little cinnamon, if you wish) over that.

Bake for 30 minutes at about 350 degrees.  The center should bubble, and the top will be golden brown!

Peaches are a great way to add some flavor and variety to your existing baked good recipe.  One thing I recommend is to not cut the peaches until right before baking -- otherwise, they can turn brown.  Also, check the peach for bruised or mushy spots; while it won't hurt you to eat it, these places aren't as flavorful and can cause part of your dessert to be soggy.