The peach puff pastries are quick and delicious treats made with just 3 ingredients: puff pastry, jam, and fresh peaches. Easy to make, they are perfect for a summer breakfast or a tasty break. To vary, you can alternate them with strawberry cream puff pastries or apricot cheesecake puff pastries.
The recipe is very simple, they can be prepared in a few minutes and during baking, they will release an incredible aroma; you just need to cut the puff pastry into six pieces, prick the center with a fork, add a bit of jam and place the peach slices on top.
To be honest, I had some leftover custard and on some, instead of jam, I added the custard to please everyone’s taste.
With one sheet of puff pastry, I prepared six treats because my peaches were very large but, if you prefer, you can make 8 or 10 by using smaller fruits.
Here are some quick ideas for a summer breakfast:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons, Summer
- Energy 287.55 (Kcal)
- Carbohydrates 35.47 (g) of which sugars 13.85 (g)
- Proteins 3.93 (g)
- Fat 15.08 (g) of which saturated 2.13 (g)of which unsaturated 12.11 (g)
- Fibers 2.37 (g)
- Sodium 99.68 (mg)
Indicative values for a portion of 80 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
- 1 sheet puff pastry (rectangular)
- 2 nectarines (large or 3 small, firm and sweet)
- 1.76 oz peach jam (or apricot)
- to taste vanilla icing sugar (for finishing)
Tools
- 1 Cutting board
- 1 Baking tray
- Parchment paper
Procedure
Preheat the oven to 392°F while you prepare the puff pastries.
Carefully unroll the puff pastry, place it on the baking tray, and divide it into 6 or 8 identical rectangles (depending on the size of your peaches). Use a knife to make an incision in each rectangle 1/4 inch from the outer edge, but do not cut all the way through otherwise they will separate during baking.
Prick the inside of the rectangles with a fork (this way they will puff less while baking) and spread a teaspoon of jam in the center of each rectangle. If you like, you can replace the jam with a teaspoon of custard.
Wash and dry the peaches, then slice them into 1/4 inch slices. Lay them on the jam, you will need 5 or 6 slices for each puff pastry.
If you like, you can sprinkle a little brown sugar over the peaches; I preferred to dust them with icing sugar after baking.
Bake them in a preheated static oven at 392°F for about 12/15 minutes (depending on your oven’s power), they should be golden brown on the surface.
The peach puff pastries are ready, let them cool, dust them with icing sugar and serve.
Tips
Storage
You can store the puff pastries at room temperature for one day, then I recommend keeping them in the fridge well covered; they will lose crispness but will still be very good.
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