• 1 1/2 cups Gold Medal all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 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 and drained
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons sliced almonds

1.  Heat oven to 375 degrees.  In medium bowl, stir flour, baking powder, 2 tablespoons sugar, salt and the whipping cream just until blended.  on lightly floured surface, knead dough five or six times until smooth.  On ungreased large cookie sheet with rim, press dough into 10 inch round, about 1/4 inch thick.

2.  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 three inches of edge.

3.  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 three inch edge of dough over filling, pleating if necessary.

4.  Bake 30 to 35 minutes or until dough is golden brown.  Cool 10 minutes.  Serve warm or cooled.

Makes 6 servings.