Peach & Ricotta Danish

step 1 Preheat oven to 425F.

step 2 Cut 6 large squares from the puff pastry, about 3 1/2 inches each.

step 3 Place on a lined baking sheet and brush edges of pastry with milk or egg for better browning.

step 4 Add a spoonful of ricotta to the center of each square.

step 5 Top with 2 to 3 peach slices, then drizzle with honey.

step 6 Bake at 425º F for 14-16 minutes, until edges are browned. Served topped with powdered sugar.