1 box of puff pastry (2 sheets)
4 fresh peaches
3 T. sugar
1/2 t. ground cinnamon
2 T. of apricot jam + 2 tbsp of hot water (for glazing)
Thaw the puff pastry for about 30 minutes. Peel and pit the peaches. Slice them into wedges. Toss it lightly with sugar and cinnamon powder and set it aside. Line the baking sheet with some parchment paper. Preheat oven to 375º.
Cut the puff pastry sheet into third and then half. Lay it out on a baking sheet. Arrange the peach slices on the puff pastry. Bake for 20 minutes or it puff up and golden brown.
Take it out of the oven and brush the top with some apricot jam. Serve at room temperature with whipped cream or ice cream.