In a large mixing bowl, whisk together 1 1/2 cups + 2tbsp of bread flour with 1 tsp of salt and set to the side. Next, grate two sticks, or 1 cup of unsalted butter and add this to the flour. Using your fingers, a fork, or a pastry blender, blend the butter into the flour until it resembles crumbs the size of peas. After this pour in 2/3 cup of ice water and mix together until a ball of dough forms. Cover the bowl with plastic wrap and place it in the fridge to rest for 30 minutes.

While the pastry dough is chilling it's time to start working on the peaches. Bring a large pot of water to boil on the stove. Once it's boiling add in the 4 peaches and let them boil for 30-60 seconds in order to blanch the skin. Remove them from the pot and let them cool briefly. Once they have cooled down a little remove the skin, cut them into slices placing the slices in a bowl and discard the pit.

Mix the peach slices with 2 tbsp of brown sugar, 1 tbsp of lemon juice, and 1/2 a tsp of vanilla extract. After this remove 1 heaping cup of peaches from the bowl and puree them in a food processor until mostly smooth. Cover the bowl of sliced peaches and place it in the fridge for later. Scoop the peach puree into a small bowl, cover with plastic wrap and also place in the fridge for later.

After the peaches are ready to go, get the puff pastry dough back out of the fridge. Generously flour the countertop. Shape the dough into a rectangle and roll it out into an 8"x14" rectangle. Once it's rolled out, fold the top part of the dough down to the middle and the bottom part of the dough up over the top like a letter. Turn the dough and roll it out into a second 8"x14" rectangle. Fold into a letter again, wrap it in plastic wrap and place it in the fridge to cool for another 20 minutes.

Using your food processor again, add 4oz of feta, 4oz of room temperature cream cheese, 2 tbsp of honey, 1 tbsp of walnut oil, and a 1/2 tsp of cinnamon. Blend until smooth. Scoop into a bowl and set to the side.

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.

Remove the puff pastry dough from the fridge and generously flour the countertop again. Roll the pastry dough out into a 13"x17" rectangle. (Keep checking to make sure it is not sticking to the countertop and add more flour.)

Once the dough has been rolled out, cut 9 equal smaller rectangles. Inside each of the 9 rectangles, using a knife, trace a smaller rectangle. Do not push the knife all the way through the dough and make sure to leave 3/4" to 1" margins around the outside of the rectangle. Once you've drawn the smaller rectangle, use a fork to prick inside that rectangle. This will keep the middle of the puff pastry from rising up while it's baking, while allowing the edges to rise up and contain the filling. Gently move all 9 rectangles to the baking sheets before filling them.

Once they're on the baking sheets, add 1 tbsp of whipped honey feta to the pricked smaller rectangle, smooth it out, and then over the top of it add 1 tbsp of the peach puree from earlier. After this, top each one with 3 peach slices.

Mix 1 egg with 1 tbsp of water and egg wash each danish including the peaches. Place both the baking sheets in the oven and set the timer for 12 minutes. After 12 minutes switch the trays around, placing the bottom on top, and top on bottom. Bake for another 12-13 minutes or until the danishes are a nice golden brown!

While the danishes are baking, make a glaze. In a small bowl, mix together 1/2 cup of powdered sugar, 2 tbsp of heavy whipping cream, and 1/2 tsp of vanilla.

Once the danishes are finished baking, remove them from the oven and cool them on a cooling rack. After they are fully cool, drizzle the vanilla glaze over the tops! Then sit back with a cup of coffee and a Whipped Feta Peach Danish and enjoy!