If using canned peach halves, drain and pat dry. If using fresh peaches, peel and halve. Cut canned or fresh peach halves into slices. Keep the slices from each peach half together, but set aside.

In a large mixer bowl, a medium bowl, or a food processor combine sugar and butter until light and creamy. Then add the rest of the ingredients for the almond cream and beat on high speed until the mixture is fluffy. Cover with plastic wrap and refrigerate for at least 30 minutes. This mixture can be made overnight.

Place dough onto a lightly floured surface. Roll the pastry to 12-13 inches long. Cut puff pastry into 6 equal rectangles. Line a large rimmed baking sheet with parchment paper and place rectangles onto the baking tray. Using a sharp knife, cut a smaller rectangle, leaving approximately 1 inch for the outer border. Brush inside rectangle edges with egg wash.

Fold the border to the opposite side of the rectangle on each side, so that they cross in the middle. (See step-by-step pics in the post.) Gently press down to seal. Use a fork to prick the inside of the rectangle (where the filling will go). Brush the outer border with egg wash so it browns in the oven.

Spread 2 teaspoons of almond cream into the center of each rectangle. Top with 3-4 slices of peach, using slices that were cut together if possible. Sprinkle with sliced almonds.

Meanwhile, in a small saucepan warm ½ cup peach preserves with 2 tablespoons of orange liqueur or water. This is simply to make it easier to stir everything together and sieve it through the strainer into a small bowl. It should take 30-60 seconds. Pour through a fine-meshed sieve to rid the glaze of any fruit.

When your danishes come out of the oven, use a pastry brush to liberally brush peach preserve glaze over the tops of the danish pastries.