Yield: six 5-inch square pastries
Preheat oven to 400 degrees F.
Score a 1 cm border around the puff pastry square. Spread about 1 1/2 tablespoons of vanilla cream cheese on each square, staying within the scored border.
Place nectarine slices on top of cream cheese. Sprinkle 1/2 teaspoon of turbinado sugar over nectarine slices.
Bake for 20-25 minutes until puff pastry is golden brown. Allow to cool slightly before dusting with powdered sugar. Serve warm or at room temperature.
Using a hand mixer or stand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla paste, and salt. Mix until thoroughly combined.
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