Cheesecake Peach Puff

1 (17 oz) pkg. frozen puff pastry
6 ripe peaches
8 oz. cream cheese
7 oz. sweetened condensed milk
1 pint heavy whipping cream
1/2 to 3/4 c. sugar
2 tsp. fresh lemon juice
1 tsp. vanilla

Cut frozen puff pastry into 2 1/2 to 3" squares before baking. Place on cooking sheet 1" apart and bake according to directions on pkg. Whip cream by beating one pint of heavy cream until stiff, fold in 1/2 to 3/4 c sugar (or to taste) and 1 tsp. vanilla. In a separate bowl, blend together cream cheese and sweetened condensed milk until smooth. Fold in lemon juice and chill.
Separate pastry sheets (cute the top part off as it will become a lid). Spread cheese filling and sliced peaches. Top with whipped cream and place lid on top with a small dollop of whipped cream. Yummo!

1 (17 oz) pkg. frozen puff pastry
6 ripe peaches
8 oz. cream cheese
7 oz. sweetened condensed milk
1 pint heavy whipping cream
1/2 to 3/4 c. sugar
2 tsp. fresh lemon juice
1 tsp. vanilla

Cut frozen puff pastry into 2 1/2 to 3" squares before baking. Place on cooking sheet 1" apart and bake according to directions on pkg. Whip cream by beating one pint of heavy cream until stiff, fold in 1/2 to 3/4 c sugar (or to taste) and 1 tsp. vanilla. In a separate bowl, blend together cream cheese and sweetened condensed milk until smooth. Fold in lemon juice and chill.
Separate pastry sheets (cute the top part off as it will become a lid). Spread cheese filling and sliced peaches. Top with whipped cream and place lid on top with a small dollop of whipped cream. Yummo!