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March 13, 2021
This is such an easy dessert to make. I was afraid that it would not hold up for the next day...but it was just fine. Enjoy!
½ (17.3 oz.) package frozen puff pastry, thawed (1 sheet)
3 medium peaches
4 oz. plain cream cheese, softened
2 Tbsp. granulated sugar
1 tsp. lemon juice
1 tsp. vanilla extract
1/3 cup fresh raspberries
¼ cup slivered almonds
1 tsp. coarse sugar
1 -2 Tbsp. honey
Preheat oven to 425° F. Line a baking sheet with parchment paper; set aside.
Unfold pastry sheet on a lightly floured surface. Roll sheet into a 12x14-inch rectangle. Transfer to prepared baking sheet. Use a sharp knife to score a 1-inch border along pastry edges. Generously prick the scored line and center of pastry with a fork.
Cut peaches into 1/4 -inch thick slices; remove and discard pits. Set aside. Combine cream cheese, granulated sugar, lemon juice and vanilla in a medium bowl until smooth. Spread cream cheese mixture inside puff pastry border. Arrange peach slices on top; add raspberries and almonds. Sprinkle pastry border with coarse sugar.
Bake for 15 to 20 minutes or until peaches have softened and crust is golden brown. Drizzle honey over fruit and serve warm.
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