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Peach Puff Pastry recipe with an irresistible homemade glaze! This delicious pastry is 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. Best of all, you’ll never believe how easy they are to make!
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, and easy to find, and you can use fresh or frozen peaches when not in season.
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Ingredients:
- Puff pastry sheets
- Butter
- Frozen peaches
- Brown sugar
- Orange juice
- Egg wash: egg and water
For the Glaze
- Powdered sugar
- Orange juice
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.
Instructions:
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.
Cut puff pastry sheets into squares. Place the puff pastry squares on parchment paper on a baking sheet. Add a couple of 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).
Recipe Tip
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.
Fold the puff pastry square in half, pressing the sides together, then sealing the sides together with a fork. Brush the tops and sides with egg wash.
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.
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.
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Peach Puff Pastry Recipe
Peach Puff Pastry
Equipment
- Baking sheet
- Parchment paper
- 2 small mixing bowls for the egg wash and the glaze
- Whisk
- Basting brush
- Sauté pan
- Wooden spoon or spatula
- Spoon
- Fork
Ingredients
- Puff pastry sheets
- ¼ cup butter
- 2 cups frozen peaches, mostly thawed
- 3 tablespoons brown sugar
- 1 tablespoon orange juice
For the 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))
Instructions
- Preheat oven to 400℉
- 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
