How to make Peach and Custard Danish Pastry

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface to smooth it out.

Cut the pastry into rectangles, about 4x6 inches in size.

Place the rectangles on a baking sheet lined with parchment paper.

In a bowl, mix the custard with vanilla extract and cinnamon.

Spread a layer of custard in the center of each pastry rectangle, leaving a border around the edges.

Arrange the sliced peaches on top of the custard.

Fold the edges of the pastry over the filling to create a border, pinching the corners to seal.

Brush the edges with the beaten egg and sprinkle sugar on top.

Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.

Allow to cool slightly before serving.

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