These little pastries taste like summer straight from the orchard. Flaky layers of puff pastry hold a soft, almond-kissed cream cheese filling and slices of sweet, ripe peach. A warm brush of peach jam and a sprinkle of pistachios give them just the right touch of shine and crunch. They’re easy to make, pretty to serve, and best enjoyed fresh from the oven with a cup of coffee or sweet tea!

Serves: 12
Ready in: 45 minutes

Ingredients:

• 8 ounces cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon pure almond extract
• 1 egg yolk
• 2 sheets puff pastry, thawed
• 2 large peaches, thinly sliced
• 1 egg, beaten
• 2 teaspoons water
• 2 tablespoons turbinado sugar
• ¼ cup peach jam
• 3 tablespoons chopped pistachios

Ingredients:

1. Preheat the oven to 425°F. 
2. Combine cream cheese, powdered sugar, almond extract, and the egg yolk in a food processor. Blend until smooth.
   
3. On a lightly floured surface, cut each puff pastry sheet into six 4x3 inch rectangles. Using a paring knife, cut a smaller rectangle outline inside each pastry rectangle, leaving ½ inch border (but leaving the inner rectangle in place - do not remove). Place pastries 2 inches apart onto parchment-lined baking sheets. 
   
4. Spoon about 1 tbsp. of the cream cheese mixture in the center of each inner rectangle, maintaining the border. Top each cream cheese center with 4 peach slices. 
5. Whisk together egg and water; lightly brush on the borders of each pastry. Sprinkle borders with turbinado sugar.
   
6. Bake for 15-20 minutes, or until deep golden brown. Brush peaches with jam while the pastries are hot. Sprinkle with pistachios. Serve warm or at room temperature.
   

Tip: Give your puff pastries a little “chill time” in the fridge before they hit the oven. Think of it as a quick spa day for your pastries - the cold butter layers puff up like little golden clouds and stay perfectly crisp!

Download the recipe here!