Cream Cheese Peach Galette

Course brunch, Dessert, pastry

Cuisine American

Keyword cream cheese, galette, peach, Puff pastry

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 230kcal

Author Bruce and Dina Miller

Pre-heat oven to 400 Degrees F.
Using a hand mixer or food processor, combine the cream cheese, sugar, extracts, and zest of lemon. Blend until smooth.
8 ounces cream cheese, 1 egg, ¼ cup sugar, 1 teaspoon almond extract, 1 teaspoon vanilla extract, Zest of 1 lemon
Place a sheet of parchment on a sheet pan, and roll out puff pastry on the parchment. Spread the cream cheese filling down the center of the puff pastry leaving about 1 ½ inches around the edge for folding over.
1 sheet puff pastry
Slice peaches in half, and remove pits. Evenly slice the peaches. Arrange the peaches in 3 rows on top of the cream cheese filling, overlapping the peach slices.
2 peaches
Now it is time to wrap the puff pastry inward toward the peaches. Do this by starting on one edge and just pull crust in and continue around the entire outside.
Brush edge of crust with egg, and sprinkle the crust with the course sugar. Now add the sugar over the top.
Place sheet pan in the freezer to firm the pastry up, for about 10 minutes.
Place the galette into the oven. Bake for 15 minutes. Spin around and bake for another 15 minutes. Since ovens vary, watch for a golden crust.
Allow galette to cool for at least 30 minutes. May serve warm, or room temperature. Store in the fridge wrapped or covered, for up to 1 week.