Ingredients:

  • 2 cups (300g) fresh peaches, peeled and diced
  • 1 tbsp (15g) cornstarch
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15g) lemon juice
  • 4 oz (115g) low-fat cream cheese, softened
  • 2 tbsp (30g) Greek yogurt, plain
  • 1 tbsp (12g) coconut sugar
  • 1 sheet chilled puff pastry
  • 1 large egg, beaten
  • 1 tbsp (15ml) milk
  • 1 tbsp (8g) turbinado sugar

Instructions:

  1. Place the diced peaches, maple syrup, cinnamon, and lemon juice in a saucepan over medium heat. Stir in the cornstarch and simmer for 3–5 minutes until the liquid thickens into a glossy glaze. Remove from heat and stir in the vanilla extract. Let it cool slightly.
  2. Roll out one sheet of chilled puff pastry on parchment paper. In a small bowl, whip the cream cheese, Greek yogurt, and coconut sugar until smooth.
  3. Spread the cream cheese mixture in a wide rectangle in the center of the pastry, leaving a 2-inch border. Pour the thickened peach filling over the cream cheese layer.
  4. Using a knife, cut 1-inch wide strips along the sides of the pastry. Fold these strips diagonally over the filling, alternating sides to create a braided pattern. Gently press the edges to seal the ends.
  5. Brush the entire surface with the egg wash (beaten egg and milk) and sprinkle with turbinado sugar. Bake at 400°F (200°C) for 20–25 minutes until the crust is mahogany-colored and filling is bubbling.