Directions
1. Preheat oven to 400°F.
2. Unroll refrigerated Danish Pastry Dough on enclosed parchment paper and place on a baking sheet. Cut the dough sheet in 6 evenly shaped triangles by cutting it in 3 same sized rectangulars (top to bottom) and then 3 times diagonally. To shape a croissant, start rolling the wide side of the dough triangle towards the pointed side. Place the croissant on the baking sheet with the pointed end on the bottom and brush the top with egg wash. Bake according to package directions.
3. Remove pit and slice peaches into thin wedges. Place sliced peaches in a ceramic dish with butter and honey and roast in oven for 5 minutes or cook on a cook top.
4. After croissants baked and cooled slightly, slice and spread each half with ricotta cheese. Top with peaches and honey sauce and add some mint for garnish.
