Peach Puff Pastry
Easy peach puff pastry recipe made with a drizzle glaze! Can be breakfast or dessert!
Servings: 5 pastries
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