Peach Cheesecake Puffs
1 (8oz.) pkg. frozen puff pastry
6 ripe peaches
8 oz. cream cheese
7 oz. sweet and condensed milk
1 pint heavy whipping cream
½ to ¾ c sugar
2 tsp. fresh lemon juice
1 tsp vanilla
Cut frozen puff pastry into 2 ½ to 3″ squares before baking. Place on cooking sheet 1″ apart and
bake according to directions on package.
Whip cream by beating one pint of heavy cream until stiff, then add in ½ c to ¾ c sugar (or to taste) and 1 tsp. vanilla.
In a separate bowl, whip together the cream cheese with the sweet and condensed milk until smooth. Fold in the lemon juice.
Separate pastry sheets (cut the top part off as if it will become a lid). Spread cheese filling and sliced peaches.
Top with whipped cream and then place lid on top with a little dollop of whipped cream.
Alyse Christensen – Author “The Gathering of Friends”