Juicy cinnamon peaches, toasted almonds Recipe!!!!!

Fixings

1 sheet (1/2 lb puff baked good) - I utilized Pepperidge Farm mark

1 egg, beaten well with a fork

2 vast (1/2 lb) crisp peaches (or utilize canned/depleted peaches)

2 Tbsp granulated sugar

1 Tbsp universally handy flour

¼ tsp cinnamon

¼ tsp vanilla

¼ glass cut almonds

½ glass powdered sugar

½ tsp vanilla concentrate

1 Tbsp drain (or add to accomplish wanted consistency)

Directions

Preheat stove to 400˚F. Defrost cake 20 minutes at room temp, or until the point when you can unfurl the baked good. Cut into 9 measure up to estimated squares and place on material lined preparing sheet, separating 1-inch separated.

Beat 1 egg in a little bowl and put aside.

Cut peaches into ⅓" thick cuts and place in a medium blending dish. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, ¼ tsp cinnamon, ¼ tsp vanilla and tenderly crease together with a spatula.

Layer 3 to 4 peach cuts over the focal point of every baked good square. Abstain from getting peach squeeze on cake edges. Brush baked good edges liberally with beaten egg. Sprinkle with cut almonds.

Heat on the middle broiler rack at 400˚F for 17-19 min or until puffed and brilliant at the edges, turning the sheet part of the way through preparing. Note: Do not over-heat. It tans rapidly towards the end. Expel from broiler and let cool on the search for gold min.

While cake cools, influence the coating: in a measuring to container, mix together ½ glass powdered sugar, ½ tsp vanilla and 1 Tbsp drain. Add more drain if necessary to achieve wanted consistency at that point shower over your warm baked goods.