If you have an insatiable craving for the juicy sweetness and delightful aroma of fresh peaches, then get ready to indulge in a plethora of mouthwatering fresh peaches in puff-flakey homemade pastry!
This dessert will showcase this beloved fruit in all its glory.
Not a peach lover? No problem just try one of our other suggestions below!
Summers Fresh Peaches with a Flaky Puff Pastry
Welcome to a world of culinary delight where the lusciousness of fresh peaches meets the flakiness of puff pastry.
If you're a fan of heavenly desserts or simply crave the perfect blend of sweet and savory, then you're in for a treat!
Join us as we explore a range of delectable recipes featuring the enchanting combination of peaches and puff pastry.
From scrumptious peach turnovers and elegant peach tarts to mouthwatering peach danishes, we have curated an array of delightful treats that will leave you utterly enchanted.
With each bite, you'll experience the harmonious marriage of ripe peaches and buttery, golden puff pastry that promises to elevate your dessert game to a whole new level.
Get ready to impress your guests, indulge your sweet tooth, and savor the essence of summer with these irresistible peaches in puff pastry creations.
So, let's dive into a world of flavors, textures, and pure bliss as we unlock the secrets of creating these delightful treats that will have you coming back for more.
Steps for Making Puff Pastry
- Preparation: Make sure your work area and tools are clean and cool, as puff pastry dough is sensitive to heat.
- Mixing the Dough: In a large mixing bowl, combine the flour and salt. Add the cold cubed butter to the flour mixture and toss to coat the butter with flour. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Incorporating Water: Gradually add the ice-cold water to the flour-butter mixture, a few tablespoons at a time. Use a fork or your hands to gently mix the water into the dough. The goal is to have a shaggy dough that holds together when pressed.
- Chilling the Dough: Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes to chill and rest.
- Rolling and Folding: On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick. The exact size is not critical at this point. Fold the dough into thirds, like folding a letter, aligning the edges as best as you can. This is the first "fold.
- " Chilling Again: Wrap the folded dough in plastic wrap and refrigerate for at least 30 minutes to chill and rest.
- Performing Additional Folds: Remove the dough from the refrigerator and repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. This process creates layers of butter and dough, leading to the characteristic flakiness of puff pastry.
- Final Chill: After completing the last fold, wrap the dough tightly in plastic wrap and refrigerate it for at least 1 hour or overnight before using.
Fruit Substitution Suggestions
- Diced Papaya
- Chopped Apples
- Diced Fresh Cherries
- Chopped Pears
- Raspberries
- Blackberries
- Strawberries chopped
- Mango
Tips
- use parchment paper to line pans for easier cleanup and removal
- keep any leftovers in a cool place
- make sure the oven is preheated to at least 415 degrees before baking
- don't miss refrigerating the dough for the best results
- use a good-grade butter
Peaches in Puff Pastry
Fresh Peaches baked in homemade puff pastry
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 2 cups flour
- 16 Tablespoons unsalted butter
- 2/3 cup ice-cold water
- pinch of salt
- Peach or any other fruit filling:
- 4 peaches peeled and cubed...throw the pit away
- 2 heaping tablespoons of peach jam, apricot or pineapple ( depending on the type of fruit, use coordinating jam) use more if you like sweet
- 2 teaspoons of cornstarch or Wondra flour
- 1/2 teaspoon peach schnapps or (vanilla extract if you don't have any on hand)
- optional pinch of cinnamon
- melted butter
Instructions
- Tip: The oven must be preheated to a high temperature of at least 415 degrees when the dough is placed in the oven
- Mix 1/4 cup of flour with 14 tablespoons of softened butter to make a smooth paste. Shape into a square approximately 1/2 inch thick.
- Cover and refrigerate 30 minutes. In another bowl mix the cold water, 2 tablespoons of butter, and the remaining 1 3/4 cup of flour and a pinch of salt.
- This will be an elastic, shiny dough. Knead for about one minute. Cover and refrigerate for 30 minutes.
- Refrigerating the dough makes this easier to roll the dough without breaking it. On a lightly floured board, roll out the shiny dough 1/4 inch thick.
- Place the butter dough square onto the shiny dough and wrap the ends of the shiny dough to enclose the butter dough in an envelope .
- Roll out the dough envelope to 1/4 inch thickness and fold in thirds like a business letter.
- Roll again in the opposite direction and fold in thirds again.
- Refrigerate for 30 minutes and repeat the process twice for a total of six times of folding in the process.
- This will be making many of hundreds buttery layers. Cooling the dough is a very important step.
- After folding the dough the sixth time, refrigerate the dough once more, and then it will be ready for use for any recipe that requires puff pastry.
- If the oven is not hot, the butter will melt and the moisture will evaporate before steam can form to separate the layers. You will end up with a tough non-flaky crust.
- Peach Filling:
- Mix all together the flour will thicken this mixture perfectly
- Roll out your dough 1/8 inch thick cutting the edges to make it round.
- Pile the fruit in the middle, and fold the edges towards the middle leaving the fruit center showing, but the dough tucked around it. Brush with butter.
- Bake in a hot oven at 415 degrees or higher till browned nicely around 20 minutes or longer.
- Note: For Cream Cheese and Fruit.... add 1/3 cup cream cheese 1 egg yolk and 1 teaspoon of vanilla, beat all together, and add to the bottom of the crust. Top crust with fruit and jam mixture from the above recipe.
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