• 1 (17 oz.) pkg. frozen puff pastry
• 6 ripe peaches
• 8 oz. cream cheese
• 7 oz. sweetened 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 2½ to 3 inch squares before baking. Place on cooking sheet 1 inch apart and bake according to directions on package.

Whip cream by beating one pint of heavy cream until stiff, fold in ½ to ¾ 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 (cut 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.