Peach Puff Pastry

Course: Dessert

Cuisine: French

Diet: Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 431kcal

Author: Shruthi Baskaran-Makanju

Flaky and golden, my peach puff pastry recipe combines fresh peaches with a crispy, buttery crust for a mouthwatering bite every time. The perfect summer dessert!

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Ingredients

2 medium peaches sliced
1 tablespoon brown sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract
1 sheet puff pastry thawed
1 egg beaten (for egg wash)
1 tablespoon powdered sugar for garnish
1 tablespoon unsalted butter optional

Instructions

In a medium bowl, toss the sliced peaches with brown sugar, cinnamon, and vanilla extract. Let sit for 5–10 minutes while you prep the pastry.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unfold the puff pastry on a lightly floured surface and roll gently to even it out if needed. Cut into 6 equal squares.
Place a few peach slices in the center of each square, leaving about a ½-inch border around the edges.
Brush the edges with the beaten egg to help the pastry puff and brown.
Transfer to the baking sheet and bake for 15–17 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool for a few minutes.
Dust with powdered sugar just before serving. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of honey.
Brush with 1 tablespoon melted butter after baking (optional, to provide a more rich finish).

Notes

Don’t overload the pastry. Use just enough peach slices to fill the center — too many will release too much juice and make the pastry soggy.
Use ripe but firm peaches. Overripe peaches can become mushy and leak excess moisture. No peaches? No problem. This works just as well with nectarines, plums, or even apple slices in cooler months.
Make it rustic: For a galette-style shape, fold the edges of the squares inward slightly around the fruit before baking.
Store leftovers in an airtight container in the fridge for 3 days. Reheat in a 300°F oven for 5–10 minutes until warm and flaky.

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