Number of Servings: 12
Hands on Time: 25 min
Total Time: 45 min
8 oz. cream cheese, softened
¼ cup powdered sugar
½ tsp. pure almond extract
1 egg yolk
2 sheets puff pastry, thawed
2 large peaches, thinly sliced
1 egg, beaten
2 tsp. water
2 Tbsp. turbinado sugar
¼ cup peach jam
3 Tbsp. chopped pistachios
- Preheat oven to 425F.
- Combine cream cheese, powdered sugar, almond extract, and egg yolk in a food processor. Blend until smooth.
- On a lightly floured surface, cut each puff pastry sheet into 6 (4 x 3) 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.
- Spoon about 1 tablespoon cream cheese mixture in the center of each inner rectangle, maintaining the border. Top each cream cheese center with 4 slices peach. Whisk together egg and water; lightly brush on the borders of each pastry. Sprinkle borders with turbinado sugar.
- Bake 15-20 minutes or until deep golden brown. Brush peaches with jam while pastries are hot. Sprinkle with pistachios. Serve warm or at room temperature.
