Ingredients:

  • 8 oz (225g) full-fat cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large (50g) egg yolk
  • 1 tsp (5ml) vanilla bean paste or extract
  • ¼ tsp (1g) salt
  • 2 cups (300g) fresh peaches, peeled and thinly sliced
  • 2 tbsp (30g) melted unsalted butter
  • 2 tbsp (25g) brown sugar
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (2g) ground cinnamon
  • 1 sheet (480g) frozen puff pastry, thawed but chilled
  • 1 large (50g) egg
  • ½ cup (60g) powdered sugar
  • 1 tbsp (15ml) heavy cream or milk

Instructions:

  1. In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and airy.
  2. Whisk in the egg yolk, vanilla bean paste, and salt until the mixture is glossy and uniform. Set aside at room temperature.
  3. In a bowl, toss sliced peaches with lemon juice, brown sugar, and cinnamon.
  4. Drizzle peaches with melted butter and toss gently to coat. Let sit for 10 minutes to allow the juices to concentrate.
  5. Preheat oven to 400°F (200°C). Line your baking sheet with parchment paper.
  6. Roll out the chilled puff pastry and cut into 12 equal rectangles (approx. 3x5 inches).
  7. Score a smaller rectangle inside each piece, leaving a ½ inch (1.3cm) border.