I had a few peaches left over from peach picking this summer. And was going to meet some friends for an outdoor BBQ and wanted to use up the rest of them to make a dessert for the party. I ended up having some puff pastry in the freezer, so I decided to make these peach almond pastries. All it is is seasoned peaches on top of puff pastry and some icing. Pretty simple. I decided to spice the peaches with some cinnamon. Because there is nothing better than cinnamon on fruit. As well as some vanilla and sugar to bring out the flavors and flour to absorb and thicken the juices from the peach.
The icing is a super simple, no mixer required here. Its just vanilla, powdered sugar and milk mixed until fully incorporated. But wait until the pastry is fulled cooled off before add the icing to the pastry, otherwise it will run off and run clear.
This looks and tastes like a fancy dessert but it was very minimal effort. The most difficult and time consuming part was slicing the peaches. Which actually wasn’t all that difficult.
Id recommend eating these same day.
Peach Almond Pastry
Ingredients
- 1 sheet 1/2 lb puff pastry - I used Pepperidge Farm brand
- 1 egg beaten well with a fork
- 2 large 1/2 lb fresh peaches or use canned/drained peaches
- 2 Tbsp granulated sugar
- 1 Tbsp all-purpose flour
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 cup sliced almonds
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 Tbsp milk or add to achieve desired consistency
Instructions
- Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on a parchment lined baking sheet.
- Beat 1 egg in a small bowl and set aside.
- Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with sugar, flour, cinnamon, vanilla and mix together until peaches are coated.
- Layer 2-3 peach slices over the center of each pastry square.
- Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
- Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges.
- While pastry cools, make the glaze: in a measuring cup, stir together powdered sugar, vanilla and milk.
- Once the pastries are cool, pour the icing over them.
