2 cans (11-12 ounce size) refrigerated bread sticks 1/3 cup butter or margarine, melted 1 tablespoon sugar 1/2 teaspoon ground cinnamon 1 can (21 ounce size) peach fruit filling or topping 1/2 cup chopped pecans or almonds 1 cup confectioners' sugar 2 1/2 tablespoons water
Heat oven to 400 degrees F.
Separate bread sticks into individual sections, leaving coiled. Dip in butter or margarine, and place on two, lightly greased baking sheets. Press each roll with the back of a spoon forming a large indentation.
Combine sugar and cinnamon; sprinkle evenly over dough. Spoon fruit filling evenly into centers. Sprinkle with nuts.
Bake about 20 minutes, or until lightly browned.
Combine confectioners' sugar and water; drizzle over warm danish.