250g PHILADELPHIA Block Cream Cheese, extra, softened
1/4 cup caster sugar
1/4 cup flaked almonds
3-5 yellow peaches, coarsely chopped
2-3 teaspoons coconut sugar or brown sugar
Honey, warmed, for glazing
Flaked almonds, for sprinkling
Ice cream, for serving
Method
COMBINE the flour, PHILLY and butter in a food processor and process just until dough comes together. Gently knead just until smooth. Wrap in plastic wrap and chill for at least 30 minutes
BEAT together the extra PHILLY and sugar. Place the pastry on a sheet of baking paper and roll into a 30cm circle. Transfer to a lightly greased baking tray. Spread PHILLY mixture over pastry and then top with peaches and almonds, leaving a 5cm border. Fold the edges of the pastry over into the pie, pleating the pastry as you go. Sprinkle with coconut sugar
BAKE in a hot oven 200°C for 10 minutes, then reduce heat to 180°C and bake for a further 20-30 minutes or until pastry is cooked and golden. Brush with honey, sprinkle with almonds and allow to cool. Serve warm or cool with ice cream
