One of my favorite things about this time of year, are the fresh peaches.
I love peach cobbler, peach pie and toast with peach jam on it.
But this recipe is so simple to make, with just a few easy
steps… and it is delicious!
I for one, am dreaming about peaches today. I long for some of my favorite recipes that include fresh peaches. Every year I think peach season is far too short for me. Peaches can be used in so
many desserts and salads, cut into small chunks for salsa, or
to be served with chicken or ﬁsh…the possibilities are endless.
I always try to keep frozen puff pastry in my freezer for a quick and easy dessert, just like this one. The filling is simple and it looks and tastes like a french pastry. You won’t believe how much you
are going to love these peaches n’ cream.
Peach Cheesecake Pastry
17 oz. pkg. frozen puff pastry
1 pt. heavy whipping cream
½ c. sugar
1 tsp. pure vanilla extract
8 oz. cream cheese
7 oz. sweetened condensed milk
2 tsp. fresh lemon juice
6 ripe peaches
Remove frozen pastry and let thaw. Cut puff pastry into 2 ½-3-inch squares before baking. Place pastry squares on a jelly roll pan 1-inch apart and bake according to directions on package. Whip cream until stiff. Fold in ½ c. sugar to taste and 1 tsp. vanilla.
In a separate bowl, blend together cream cheese and sweetened condensed milk until smooth. Fold in lemon juice and chill.
Separate baked pastry squares creating a lid. Spread cream cheese filling on bottom
half of pastry. Cover with sliced peaches and whipping cream. Place lid on top and
drizzle with Vanilla Glaze. Chill before serving.
1 ½ c. powdered sugar
1 ½ tbsp. milk
½ tsp. pure vanilla extract
In a small mixing bowl, whisk together the powdered sugar, milk and vanilla. Add
more milk if needed. Pour in a small plastic bag, clip corner and drizzle glaze over
Peach Cheesecake Pastry.