Here is a simple pastry or danish using puff pastry, cheese, and nectarines.  This is a recipe that can be substituted with any stone fruit you have on hand.  Very simple and classic flavors here.  Once change I made to this recipe is adding mascarpone instead of all cream cheese.  Summertime is filled with wonderful fruit and we have a nectarine tree here in california that produces over a hundred fruit this year.  So here is one recipe to help get "rid" of some of those nectarines.  I hope you enjoy this sweet treat!

10 medium size nectarines peeled and medium diced
1 vanilla bean cut in half
1/8 tsp of cinnamon
3 tbsp of flour
1/2 cup of sugar
2 tbsp of butter
1 tsp of salt 

Cheese Filling
8 oz mascarpone
8 oz cream cheese
1/2 cup of powdered sugar
1 tsp vanilla or vanilla bean

2 packages of dufour puff pastry
1 egg

Demerara Sugar 

For the nectarines,

In a saute pan on medium high heat add butter, diced peeled nectarines, sugar, salt, cinnamon, and vanilla bean. Cook for 4 minutes and then sprinkle flour all over and stir in.  Cook for another minute and then place on a tray to cool completely.  

For the cheese,

Place all the ingredients into a bowl and mix well until smooth without lumps. Then place into a plastic pastry bag with a plain tip (or none if you don't have one) and keep cool.

For the Danish, Preheat oven to 400 degrees

I took one box of puff pastry and cut them into four equal parts (you can make smaller ones or larger ones, whatever size you want).  On a sheet pan lined with parchment paper place the four pieces of puff pastry.  Pipe a 3-4 lines of the cheese filling leaving a 1 inch space around all 4 sides of the puff pastry.  Then take a few big spoonfuls of the nectarine filling and place on top of the cheese.  Then take a beaten egg and a pastry brush and brush four sides of the puff pastry.  Take the second box of puff pastry and cut four equal parts.  Using a lattice cutter cut the puff pastry into a lattice design.  Top each pastry with one lattice top making sure all sides are completely sealed.  Then brush the tops with the remaining egg.  Top with demerara sugar. You can place the pastry back in the refrigerator if the puff pastry has gotten too soft, this will firm up the dough and help with uniform baking.  Place the sheet pan in the 400 degree oven and bake for 45 minutes or until golden brown.  (if you oven is too hot and it browns too fast you can turn your oven down a bit or place on a different shelf in the oven.) Take out and allow to cool completely!  Serve and enjoy!