ingredients

instructions

1. Remove the pastry from the freezer around 30 minutes before it’s needed and let it thaw on the counter.

2. Preheat the oven to 400°F/200°C and line a baking tray with parchment paper.

3. In a small bowl, beat the cream cheese on high speed until light and creamy. Add in the sugar and mix it, then set it aside.

4. Peel and slice the fresh peaches into 1/2-inch slices. Add the peach slices to a medium bowl and toss them with cornstarch and vanilla extract.

5. Roll the pastry onto a lightly floured surface into a 9×11-inch rectangle. Cut it into six equal rectangles and place them on the prepared baking tray, spaced at least 1 inch apart. With a sharp knife, lightly score a 1/4-inch border around each rectangle.

6. Spread a layer of the cream cheese mixture between the dough pieces.

7. Layer three peach slices on top of the cream cheese layer.

8. Whisk together an egg and a tablespoon of water in a small bowl. Use a pastry brush to brush the borders with egg wash.

9. Bake the pastries in the preheated oven for 20-22 minutes, until golden brown and crispy. Let the pastries cool on a wire rack.

10. To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over the pastries while they are still slightly warm.