Remember that Peach Cheesecake Pastry that I mentioned yesterday? The one that came as a result of drinking Not Too Sweet Peach Iced Tea? Well, here it is! This sweet treat is super easy to make. The recipe will make two nice sized large pastries.
2x 8 oz Philadelphia cream cheese, softened
½ cup sugar
½ tsp vanilla
1 box Puff Pastry (contains 2 sheets)
Preheat oven to 400 f.
Line baking tray with a piece of parchment paper.
In a mixing bowl combine the cream cheese, sugar, eggs, and vanilla.
Mix on low until the mixture is well blended and smooth.
Unfold one pastry sheet and place onto the tray.
You probably noticed the puff pastry sheet had been folded into thirds. Make cuts in the top and bottom thirds of the puff pastry sheet. Do not go the entire height of the sheet, only go about 1/2 to 3/4 of the way.
Place half of your cheesecake mixture onto the puff pastry sheet.
Lay out half of the peaches on top of the cheesecake mixture.
Fold the cuts over towards the middle of the puff pastry. They should not seal, not should they all sit on top of each other, leave a little room in a couple of spots.
Bake for 25 minutes, until crust is flaky and turning golden brown.
Remove from oven. You can serve within 10 minutes or so if you want to eat them warm, or you can wait until you’re ready.