Our Peach Puff Pastry recipe with an irresistible homemade glaze is delicious and so quick & easy to make! It’s made using peaches and puff pastry sheets. They are sure to be a family favorite as well as a crowd pleaser all year long. We recently made them again and they disappeared in less than 15 minutes! They can be baked for a special breakfast or as a dessert with ice cream. Or if you’re like us, you can bake them anytime of day and share them while enjoying each other’s company. We also think they are a perfect Thanksgiving or even Christmas recipe. Best of all, you’ll never believe how easy they are to make! Pin and keep this recipe in mind the next time you need a quick peach dessert.
Peach Puff Pastry
These peach pastries taste amazing and sure look like you spent some time making them. In all honesty, they come together so quickly… that can be our little secret ? The ingredients are simple, easy to find, and you can use fresh or frozen peaches when not in season.
My daughter absolutely LOVES peaches. A few years ago we lived on this farm that was seated upon acres and acres of farm land. It was like a dream! On our property there were multiple fruit trees, including 2 peach trees. There was also a massive avocado tree that I miss terribly. We also had cherry trees, blackberry bushes, pear trees, apricot trees, 3 huge orange trees, apple trees, plum trees, and MORE.
Did I mention that we miss that we miss living on the Central Coast of California? We lived on a dirt road with only 3 neighbors about an acre apart on each side. In my garden we grew tomatoes, peppers, squash, watermelon… whatever we wanted! One neighbor used to grow the biggest pumpkins we’ve seen. Another neighbor had horses, baby goats, pigs, and more. Outside of our homes were acres and acres of strawberry fields, kale, corn, or whatever else was in season. Nonetheless, we are an Orange County family by heart and here in Southern California is where we belong.
An Easy Dessert Everyone Will Love
You can find puff pastry in both the refrigerated and frozen form. Usually the refrigerated puff pastry is located near the crescent rolls and the frozen puff pastry can be found near the frozen pie crusts.
One little tip I have is to pay attention to the temperature of your kitchen. Obviously, the weather is cooler in the winter but if you make them when it is hot, the pastry dough will be harder to work with so you’ll want to keep it in the refrigerator as needed. If the dough is too warm it becomes too sticky and challenging to work with. As long as it is cool or kept in the refrigerator, the dough is much easier to work with.
How do you get your baked goods golden and shiny? Egg wash is the baker’s secret and it’s super-easy to make and use. When your dough bakes, the egg wash does too, creating a glossy sheen for that professional bake-shop look.
Just before your bread, pies or pastries go in the oven, use a pastry or basting brush and paint them with a light, even coat of egg wash. Don’t use too much egg wash! Just a little will do:) Find the recipe for making an egg wash in the recipe at the bottom of this post. It involves only 2 ingredients: an egg and water. ??
What dessert from Smart School House Should You Try Next?
- Chai Tea Ice Cream
- Apple Cinnamon Dump Cake
- Million Dollar Red Velvet Poke Cake
- Lazy Chocolate Chip Cookies
- Pumpkin Spice Cookies
Peach Puff PastryPrint Here
You Will Need
- Puff pastry sheets
- 1/4 cup of butter (or, 1/2 stick of butter)
- 2 cups of frozen peaches, mostly thawed
- 3 tablespoons of brown sugar
- 1 tablespoon orange juice
- Egg wash: 1 egg whisked with a splash of water
For the Glaze
- 3 tablespoons powdered sugar
- 1 tablespoon orange juice
(NOTE: add more/less powdered sugar based on consistency preference)
- Baking sheet
- Parchment paper
- 2 small mixing bowls for the egg wash and the glaze
- Basting brush
- Sauté pan
- Wooden spoon or spatula
- Preheat oven to 400º
- In a sauté pan, add the butter over medium heat.
- When the butter is melted, add the brown sugar and peaches then cook until tender (about 5 minutes)
- Set aside to cool
- Cut puff pastry sheets in squares approximately 4″5″ or 5″5″
- Place the puff pastry squares on parchment paper on a baking sheet
- Add a couple scoops of the peach mixture to the center of the pastry square (not too much or it won’t be able to be sealed shut)
- Fold the puff pastry square in half, pressing the sides together, then sealing the sides together with a fork (as pictured)
- Brush the tops and sides with egg wash
- Bake for about 15 minutes or until golden brown
- As the peach puff pastries are cooling, make the drizzle by combining desired amounts of powdered sugar and orange juice
- Drizzle each puff pastry with the glaze
Makes about 5 peach puff pastries