Ingredients:

  • 1 sheet All-Butter Puff Pastry (approx. 10x15 inches/25x38cm), thawed
  • 8 ounces (225g) Full-Fat Cream Cheese, softened
  • 1/4 cup (50g) Granulated Sugar
  • 1 large Egg, divided (yolk for filling, white reserved for egg wash)
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon (8g) All-Purpose Flour
  • 2-3 large Ripe Peaches, pitted and thinly sliced
  • 1 tablespoon Lemon Juice
  • 2 tablespoons (25g) Brown Sugar
  • 1 teaspoon Water
  • Powdered Sugar, for dusting (optional)
  • Apricot Jam, for glaze (optional)
  • Fresh Mint sprigs, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
  2. Unfold puff pastry on baking sheet. Trim edges to create a clean rectangle. Cut into 6 equal squares.
  3. Score a 1-inch (2.5cm) border on each square. Do not cut all the way through. Dock the center of each square with a fork.
  4. Combine softened cream cheese and granulated sugar in a bowl. Beat until smooth.
  5. Separate egg. Add egg yolk, vanilla extract, and flour to the cream cheese mixture. Beat until well combined.
  6. Spread cream cheese filling evenly within the scored border of each pastry square.
  7. Toss sliced peaches with lemon juice.
  8. Arrange peach slices attractively on top of the cream cheese filling.
  9. Whisk reserved egg white with 1 teaspoon of water.
  10. Brush pastry border with egg wash. Sprinkle brown sugar evenly over the peaches.
  11. Bake for 18-22 minutes, or until pastry is golden brown and filling is set.
  12. Let cool on baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
  13. Dust with powdered sugar, brush with warmed apricot jam, or garnish with fresh mint (optional).