Summary

Ingredients

• 1 roll (s) puff pastry from the refrigerated shelf
• 75 g double cream cheese
• 75 g sour cream
• 1 teaspoon lemon zest
• 1 tablespoon powdered sugar
• 1 medium peach (s)
• 1 large nectarine (s)
• 1 flat peach (s)
• 4 apricot (s)
• 1 tablespoon sugar, brown
• 1 tablespoon thyme leaves (normal thyme, lemon or lime thyme or all sorts mixed)
• 2 tablespoon acacia honey or blossom honey

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Instructions

1. Preheat the oven to 220 ° C top / bottom heat or 200 ° C hot air.
2. Wash the fruit well, pit the stones and cut into thin slices or wedges.
3. Mix the cream cheese, sour cream, grated lemon zest and 1 tablespoon powdered sugar together until smooth.
4. Roll out the puff pastry and place on a baking sheet lined with baking paper. Prick several times with a fork and brush with the cream cheese cream. Cover with the fruits and sprinkle with 1 tablespoon brown sugar.
5. Bake on the lower rack for about 23-25 minutes, until the dough is golden brown and crispy.
6. Take the sweet pizza out of the oven, sprinkle with the torn thyme leaves and drizzle with honey. Cut into pieces and best serve lukewarm.