Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large (50g) egg
  • 1 tbsp (15ml) water
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (25g) powdered sugar
  • 1/4 tsp (1g) ground cardamom
  • 2 cups (300g) diced peaches
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (12g) cornstarch
  • 2 tbsp (25g) brown sugar
  • 1/4 tsp (1g) ground cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface. Use a circular cutter or a glass to cut 6 rounds slightly larger than the width of your muffin tins. Gently press the dough into the bottom and up the sides of the greased muffin slots.
  2. In a small bowl, whip the softened cream cheese, powdered sugar, and cardamom until velvety. Place a dollop (about 1 tbsp) into the bottom of each pastry shell and smooth it out.
  3. In a separate bowl, toss the diced peaches with lemon juice, cornstarch, brown sugar, and cinnamon until the fruit is evenly coated. Spoon the peach mixture over the cream cheese layer.
  4. Whisk the egg and water together to create the egg wash. Carefully brush the top edges of the puff pastry.
  5. Bake for 18–20 minutes until the pastry is puffed high and mahogany-colored, and the peach filling is bubbling. Let them cool in the pan for 5 minutes before transferring to a wire rack.