Can I use fresh peaches instead of frozen?

Absolutely! Fresh peaches work beautifully in this recipe. Peel and slice them, and reduce the cooking time slightly as they may soften faster than frozen peaches. This is especially wonderful during summer when peaches are at their peak.

My puff pastry keeps tearing when I try to fold it. What am I doing wrong?

This usually happens when the pastry gets too warm. If your pastry starts becoming difficult to work with, pop it back in the refrigerator for 10-15 minutes to firm up. Also, make sure not to overfill the pastries, as too much filling can stretch and tear the dough when folding.

Can I prepare these in advance for a party?

Yes! You can assemble the pastries up to 24 hours ahead and keep them refrigerated, or freeze them for longer storage. Alternatively, you can bake them earlier in the day and reheat briefly before serving. The glaze is best added just before serving.

Is there a way to make this recipe dairy-free?

You can use a plant-based butter alternative and check that your puff pastry is dairy-free (many store-bought brands are). The results will be slightly different but still delicious, with that same beautiful flaky texture.

Peach Puff Pastry Recipe

Name: Peach Puff Pastry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Puff pastry sheets; 1/4 cup butter; 2 cups frozen peaches, mostly thawed; 3 tablespoons brown sugar; 1 tablespoon orange juice; 1 egg, whisked with a splash of water; 3 tablespoons powdered sugar; 1 tablespoon orange juice (add more/less powdered sugar based on consistency preference)

Description

These delightful Peach Puff Pastries combine flaky puff pastry filled with a sweet, buttery peach mixture and finished with a zesty orange glaze. Perfect for a summer dessert or special breakfast, they are quick and easy to make, with an irresistible combination of textures and flavors.

Ingredients

Units Scale

Main Ingredients

Puff pastry sheets
1/4 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 (add more/less powdered sugar based on consistency preference)

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Instructions

Preheat Oven
Preheat your oven to 400℉ (204℃) to ensure it’s hot and ready when your pastries are assembled.
Prepare the Filling
In a sauté pan over medium heat, melt the butter. Add the brown sugar and mostly thawed peaches, then cook, stirring occasionally, until the peaches are tender and the mixture is slightly syrupy, about 5 minutes. Stir in 1 tablespoon of orange juice. Set aside to cool.
Prepare the Puff Pastry
Unfold the puff pastry sheets and cut into squares approximately 4×5 inches or 5×5 inches, depending on your size preference.
Fill the Pastries
Place the puff pastry squares on a baking sheet lined with parchment paper. Add a couple of scoops of the cooled peach mixture to the center of each square, being careful not to overfill.
Seal the Pastries
Fold each pastry square in half to enclose the filling. Press the edges together with your fingers, then use a fork to seal the edges tightly.
Egg Wash
Brush the tops and sides of each pastry with the egg wash for a shiny, golden crust.
Bake
Bake in the preheated oven for about 15 minutes or until the pastries are puffed and golden brown.
Prepare the Glaze
While the pastries are cooling, make the glaze by mixing powdered sugar and orange juice until smooth. Adjust the consistency by adding more powdered sugar if needed.
Drizzle and Serve
Drizzle the glaze over each slightly cooled pastry before serving.

Notes

Make sure not to overfill the pastries, or they may burst open during baking.
Frozen peaches can be replaced with fresh peaches when in season.
The glaze should be thick enough to drizzle but not runny; adjust powdered sugar or juice as needed.
Puff pastry works best when kept cold before baking, so assemble quickly to keep it flaky.

Nutrition

Serving Size: 1 pastry
Calories: 265
Sugar: 13g
Sodium: 193mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg