Description
These easy mini peach pastry squares are sure to impress your family and friends. Made with frozen puff pastry, they are as beautiful as they are delicious! A perfect summer treat. Vegetarian.
Ingredients
- 2 fresh peaches
- 25 grams (2 Tablespoons) sugar
- 4 grams (2 teaspoons) cinnamon
- 7 grams (1 Tablespoon) flour
- 1 box frozen puff pastry, thawed (2 sheets)
- 1 egg
- Powdered sugar for dusting tops after baking (optional)
Instructions
PREPARE THE PEACHES
- Slice each peach into 12 slices and place in a mixing bowl. No need to peel.
- Mix sugar, cinnamon, and flour together and sprinkle over the 24 peach slices in the bowl. Stir until the peaches are evenly coated.
- Set aside until ready to use.
ASSEMBLE AND BAKE
- Preheat the oven to 425°F.
- Make an egg wash by whisking the egg and 1 Tablespoon water in a dish. Set aside.
- Place one sheet of thawed puff pastry on a lightly floured surface and roll it into a rectangle, about 9 inches x 12 inches.
- Cut the pastry into 12 equal sized pieces (3 inches x 3 inches) and transfer each piece to a baking sheet lined with a nonstick baking mat or a piece of parchment paper.
- Repeat with the other sheet of puff pastry.
- Place a slice of peach (without any of the juice that has formed) diagonally on top of each pastry square. Leave at least 1/4 inch of pastry on each side of the peach.
- Use a pastry brush to brush the egg wash over the edges of the puff pastry.
- Bake at 425° F for 12-15 minutes or until the crust is lightly browned.
- Transfer pastry to a wire rack to cool for about 5 minutes, sprinkle with powdered sugar (optional) and serve.
Notes
Peaches. We like thicker slices of peach, but you can also slice the peaches thin and fan 3-4 slices out on each square, still leaving about 1/4 inch on all sides. Or, use diced peaches, press a small indent into the middle of each pastry square, and place a heaping teaspoon into the middle of each square.
Additions and substitutions. Use nectarines or apples instead of peaches. Add some nutmeg or ginger to the sugar-cinnamon mixture. Serve without a sprinkle of powdered sugar. Drizzle with some honey before serving.
Make ahead of time. These are best when eaten within 24 hours of baking, but they will last in an airtight container in the fridge for up to 2 days. Reheat in a 400°F oven for 3-5 minutes or until pastry is crisp and warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 128
- Sugar: 2.5 g
- Sodium: 54.6 mg
- Fat: 8.1 g
- Carbohydrates: 12.2 g
- Protein: 1.9 g
- Cholesterol: 7.8 mg