Ingredients for Peach And Cream Cheese Parcels
- 100g cream cheese, softened
- 50g almond meal
- 1 teaspoon vanilla extract
- Phyllo Pastry
- Cooking spray
- 2 large ripe peaches, sliced
- Icing sugar, for dusting (optional)
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How to Make Peach And Cream Cheese Parcels
- Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
- Drain peaches, pat dry with paper towel, and thinly slice. Set aside.
- In a small bowl, combine softened cream cheese, almond meal, and vanilla extract. Mix until well combined.
- Lay out one sheet of puff pastry on a clean surface. Lightly spray with cooking spray. Top with a second sheet, spray again, and then top with a third sheet, spraying once more.
- Cut the pastry stack in half crosswise, creating two rectangular layers.
- Spread half of the cream cheese mixture evenly along one long side of one pastry rectangle, leaving a 5cm border at each end. Top with half of the peach slices.
- Fold in the sides of the pastry, then tightly roll up to enclose the filling. Repeat with the remaining pastry rectangle, cream cheese mixture, and peach slices.
- Place the pastry parcels onto the prepared baking tray.
- Bake for 15-20 minutes, or until the pastry is golden brown and cooked through.
- Let cool slightly before dusting with icing sugar (optional).
- **Variation:** For a hazelnut and strawberry variation, substitute the almond meal with hazelnut meal and the peaches with 125g of hulled and quartered fresh strawberries.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
19g
Fat
16g
Carbs
6g
