Puff pastries with peaches and cream simple and delicious. Even if it’s hot and standing in front of the stove seems impossible, I just can’t give up a treat. A few simple ingredients are the stars of a dessert that can be made in minutes and wins everyone at the table. A rectangular roll of puff pastry, delicious custard cream, and sweet nectarines or the variety you prefer. With a few simple steps and following the step-by-step photos, you can prepare these delicious and special Peach Puff Pastries. Don’t miss also the recipe for the Soft Cake with Ricotta and Peaches and the recipe for the Whole Wheat Plumcake with Berries. So let’s run to the kitchen and prepare together some irresistible Puff Pastries with Cream and Peaches
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 136.69 (Kcal)
- Carbohydrates 15.39 (g) of which sugars 7.62 (g)
- Proteins 2.52 (g)
- Fat 7.53 (g) of which saturated 1.73 (g)of which unsaturated 5.49 (g)
- Fibers 0.50 (g)
- Sodium 39.29 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Peach Puff Pastries
- 1 roll puff pastry (rectangular)
- 1.5 lbs nectarines
- 2 tbsps milk
- 4 tbsps brown sugar
- 2 egg yolks
- 3 oz sugar
- 3 tbsps potato starch
- 1.7 cups whole milk
- 1/2 lemon zest (untreated)
How to prepare Puff Pastries with Peaches and Cream
First, prepare the cream, you can also do it in advance and store it in a container in the fridge for a day. Whisk the yolks with the sugar until you get a light and frothy mixture. Add the potato starch and mix. Heat the milk in a saucepan with the lemon zest bringing it almost to a boil. Add the whipped eggs to the milk. Let the cream thicken, stirring with a whisk for about a minute. Transfer the Cream to a bowl and let it cool.
Wash the peaches. I used nectarines without peeling them. Slice them thinly
Roll out a rectangular puff pastry sheet on the work surface and divide it into squares, I got 12. Using a knife, cut a border in each puff pastry square, leaving 2 opposite corners intact. It will be very easy by looking at the photos
Place 2-3 tablespoons of cream in the center of each puff pastry square. Arrange 5-6 slices of peach on top. Lift a flap and overlap it on the opposite side and do the same with the opposite side of the puff pastry border. Press around with your hands
Place the puff pastries on a baking sheet lined with parchment paper. Brush them with milk and decorate with brown sugar. Bake the Puff Pastries with Peaches in a preheated static oven at 375°F for 16-18 minutes
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can peel the peaches before slicing them. I used nectarines, but peaches, yellow peaches, or white peaches are also fine
You can replace the cream with peach jam or a ricotta cream (250 grams of ricotta + 50 grams of sugar)
Don’t miss also the recipe for the Cake with Peaches and Almonds
