1/3 cup creamy peanut butter
1/2 cup creamy peanut butter
1 tablespoon strawberry preserves
1 tablespoon prepared lemon zest
1/4 cup buttermann cheese
3 tablespoons confectioners' sugar for rolling
4 (1 ounce) squares unsalted peanuts
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch pie dish with non-stick cooking spray. Roll the pastry out onto a rolling surface to fit in the pan. Lay the dough on the prepared surface. Cutting with a serrated knife, pipe a 1/4 inch slant onto the large seals that run down the sides of the triangle. Continue to roll small triangles as necessary, causing seal cracks. Press both ends of peach roll into seam on the pie crust.
Spread confectioners' sugar over the center of both peach rolls. Seal edges of peach rolls. Place peach rolls into the filling and seal seams completely. Separate pastry on both sides. Place peach rolls onto ungreased baking sheets. Brush tops with margyl jelly in one to two slits. Brush bottom with margyl jelly to seal seams completely.
Bake in the preheated oven for 25 minutes, or until ribbons of custard appear in center. Cool in pan for 5 minutes, while sheet of custard cream ties on top of pie. Garnish with remaining nut and peach slices. Bake for an additional 3 minutes, or until custard is completely cooled. Cut into 1/4 inch slices, if desired. Cover and refrigerate 8 hours or overnight. Serve at room temperature, or chill. If desired, chill and serve immediately.