Use a very sharp knife, pastry wheel, or pizza cutter to cut the pastry into squares, being careful not to smash the edges, which will impede the rise.Be patient, don’t force it or the pastry can tear or crack. Work carefully and methodically to unfold the puff pastry from the paper.Use a lightly floured, clean work surface, and lightly floured hands (and rolling pin, if using).Start with puff pastry that has been fully defrosted.Has anyone tried it? Tips for baking with frozen puff pastry: I’ve also heard a rumor that Trader Joe’s makes an all-butter version. That’s all those layers of butter, getting down to business! It bakes up golden brown in the oven, even without an egg wash, and tastes like the real deal. The best store-bought option I’ve tried is Dufour, which I find at Whole Foods. If you’re not making your own (…I am not), then look for all-butter puff pastry at the store, which will rise better and have a ton more flavor than their counterparts made with shortening. Those buttery layers of dough are what make puff pastry puff, create the delicate and flaky texture, and of course, taste so delicious. With powdered sugar or vanilla icing or a scoop of ice cream (or nothing at all). Sprinkle with some coarse sugar – turbinado or demerara – for sparkle.īake until golden and tender. Layer slices of juicy peaches over squares of good puff pastry.
Sweeten with honey or maple syrup or brown sugar, adding just enough without overpowering the natural flavor of the fruit. Right now that means peaches and other stone fruit. With layer upon buttery layer of deliciousness, puff pastry makes even a super simple recipe like these peach tartlets feel indulgent and special. It’s such a good back-pocket – er, freezer – ingredient to keep on hand. These peach puff pastry tarts are simple as can be, packed with flavor, oh, so adaptable, and take advantage of one of my favorite ingredients: frozen puff pastry. In this case, a drizzle of honey, splash of good vanilla, and flaky, buttery puff pastry round out the ingredients list on these tartlets, which are as easy as they are delectable. Simple is really best this time of year, and sweet, flavorful, peak season fruit doesn’t need a lot of dressing up.
PUFF PASTRY PEACH PLUS
My own excitement was over the cheerful basket of fresh peaches and apples we collected to take home.Īllotting a half-dozen beauties for a pie sometime this week still left us with plenty of peaches for snacking, plus another dessert, and for the later I decided to whip up these mini peach puff pastry tarts. It was Henry’s first u-pick experience and he had a blast, searching the rows for the best peaches, helping us put them in the basket, and most importantly, saying hello to the every single goat, chicken, pig, and alpaca on the farm, with ultimate toddler enthusiasm. We couldn’t have asked for a better day, one of the nicest of the summer, with bright blue skies, puffy clouds, and a slight, welcome breeze. This easy summer dessert stars juicy, fresh peaches, and takes advantage of store-bought frozen puff pastry. I hope you like it as much as I did.Sweet and simple peach puff pastry tarts tossed with wild honey and a hint of vanilla. The splash of lime juice will help to balance all those flavors into a harmonious and complete dessert. The point is not to make this peach strudel oversweet. Also, I use honey and a little bit of sugar to sweeten it, but you can easily only use honey or agave to taste. The filling is spiced with cinnamon and nutmeg for a punch of flavor. It is an easy dessert that can save you hours in the kitchen and that it has a lot of personality to be the star of a family dinner.
So, I decided to put this recipe here on the blog. In my house we ate it almost completely in the day I made it. That day I got this kind of strudel that has cobbler soul. Only in this case life was giving two packed of puff pastry and a pan of delicious peach filling that I couldn’t waste. So you know “when life gives you lemons…”. I really need some glasses to make my grocery shopping. The worst is that I noticed it until I had my peach filling ready. The only little problem is that I bought puff pastry by mistake. My first intention was to make a peach cobbler in an easy way using some ready-made pie crust. This is one of those recipes that it was almost a flop but in the end, it turned out really delicious. This is the easiest peach strudel that you are going to find. Layers of crispy puff pastry and a spiced peach filling.
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