2 Dickey Farms peaches
1 sheet Pepperidge Farm puff pastry
2 tbsp granulated sugar
1 tbsp all-purpose flour
1/4 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup sliced almonds
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 tbsp milk
Preheat oven to 400°F. Thaw pastry for 20 minutes at room temperature. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
Beat 1 egg in a small bowl and set aside.
Slice peaches and place in a medium mixing bowl. Sprinkle with granulated sugar, flour, cinnamon, and 1/4 tsp vanilla extract and gently fold together.
Layer 3-4 peach slices over the center of each pastry square. Brush pasty edges generously with beaten egg. Sprinkle with sliced almonds.
Bake for 17-19 minutes or until puffed and golden at the edges, turning the sheet halfway through baking.
While pasty cools, make the glaze: in a measuring cup, stir together powdered sugar, 1/2 tsp vanilla extract, and milk. Drizzle over warm pastries.