• Preheat oven to 375° and line a baking sheet with parchment paper. Set aside.

For The Peach Filling

• In a small saucepan, add diced peaches, sugar, lemon juice, water and cornstarch. Stir.
• Heat over low heat until sugar has melted and sauce has thickened.
• Remove from heat and let cool.

For The Cream Cheese Filling

• In a medium bowl, beat cream cheese until smooth, about 2 minutes.
• Add sugar, lemon juice and vanilla. Beat until well combined.

Assembling The Danish

• Unroll puff pastries and on a lightly floured surface, gently roll dough to seal the seams.
• Place dough on prepared baking sheet and add ½ of the cream cheese mixture down the center of the pastry leaving 1½ inch free from filling at both ends.
• Cut two slits at each end of the pastry about 1 inch long and fold over the top of the filling and secure to prevent mixture from leaking out.
  
• Next cut off the top and bottom side pieces at an angle (see photo) and continue to make cuts into the pastry along each side making sure not to cut too close to the filling.
• Once the peach filling has cooled, add ½ of the peach filling on top of the cream cheese. Repeat steps for the second puff pastry sheet.
• Once the ends have been secured over the filling, start folding each piece over each other like a braid and secure.
  
• Brush with egg wash and bake for 25-30 minutes.

For The Glaze

• In a small bowl, add powdered sugar, vanilla and heavy cream. Stir until blended.
• Once Danish is pulled from the oven and has cooled a bit, drizzle glaze over the top of both pastries, slice and enjoy!