Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt
2
teaspoons baking powder
2
tablespoons sugar
3/4
cup whipping (heavy) cream
1
package (3 oz) cream cheese
1/4
cup sugar
1
teaspoon almond extract
1
bag (16 oz) frozen unsweetened sliced peaches, thawed, drained
3
tablespoons sugar
1
tablespoon cornstarch
2
tablespoons sliced almonds
Preparation
Heat oven to 375°F. In medium bowl, stir flour, salt, baking powder, 2 tablespoons sugar and the whipping cream just until blended. On lightly floured surface, knead dough 5 or 6 times until smooth. On ungreased large cookie sheet with rim, press dough into 10-inch round, about 1/4 inch thick.
In medium bowl, beat cream cheese, 1/4 cup sugar and the almond extract with electric mixer on medium speed until smooth. Spread cream cheese mixture over dough to within 3 inches of edge.
Press drained peaches with paper towel to remove moisture. In large bowl, toss peaches, 3 tablespoons sugar and the cornstarch. Arrange peaches on cream cheese mixture. Sprinkle almonds over peaches. Fold 3-inch edge of dough over filling, pleating if necessary.
Bake 30 to 35 minutes or until dough is golden brown. Cool 10 minutes. Serve warm or cooled.
