Peaches in Puff Pastry

Name: Peaches in Puff Pastry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Puff pastry (2 rolls) 1 lb; Nectarines (about 3) 1.1 lbs; Dark chocolate 2.1 oz; Brown sugar 1 ¼ tbsp; Eggs 1; Fiordilatte gelato to taste

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592

Calories per serving

Vegetarian

Energy Kcal 592
Carbohydrates g 53
of which sugars g 18.6
Protein g 7.6
Fats g 38.8
of which saturated fat g 16.53
Fiber g 3.3
Cholesterol mg 55
Sodium mg 394

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Makes: 6 pieces
Cost: Low

PRESENTATION

When it comes to peach puff pastry, Italians really have a knack for showing just how tasty fresh summer fruit can be, especially when paired with flaky pasta sfoglia. I mean, in Italy, there's a love for mixing up classic pastries. And wrapping juicy peaches in puff pastry? Genius. Really works. Imagine biting into a warm, tender dome that’s golden and crunchy on the outside. Inside, there's a sweet peach half stuffed with dark chocolate—so so good. This mix of textures—crispy pastry, moist fruit, and a touch of gooey chocolate—makes every bite hard to forget. For sure. Folks often serve it with cream ice cream, which melts into the pastry, giving you a creamy and cool finish. This dessert doesn't just look nice on the table, but really shows what's so great about Italian summer sweets: keeping it simple, letting seasonal fruit shine, and adding a little surprise in the middle.

Across different parts of Italy, these pastry domes might be made with whatever fruit is in season—apricots, cherries, bananas, or even strawberries sometimes make an appearance. You know, pretty much anything goes. But peaches? Especially popular when they’re at their juiciest, creating a peach tart or peach turnovers that taste as good as they look. The best part, honestly, is how easy it is to pull together this type of easy peach dessert—just a few ingredients, but always feels a bit fancy. Super fancy. The combination of sweet peaches and crispy puff pastry is something people come back to, especially during the hotter months when everyone craves something refreshing. Some families like to dust a little powdered sugar on top for an extra sweet crunch, or drizzle with honey for a fun twist. Seriously fun. Whether you call it a peach puff pastry, a quick homemade peach pastry, or one of those summer fruit pastries that just makes sense, this dessert is all about having fun with flavors and textures, making the most of those short but wonderful peach seasons.

INGREDIENTS

592

Calories per serving

Ingredients for 6 pieces: Puff pastry 1 lb (460 g) - (2 rolls); Nectarines 1.1 lbs (480 g) - (about 3); Dark chocolate 2.1 oz (60 g); Brown sugar 1 ¼ tbsp (15 g); Eggs 1

to accompany: Fiordilatte gelato to taste

Preparation

How to prepare Peaches in Puff Pastry

To make the peaches in puff pastry, first wash and thoroughly dry the peaches. Then cut them in half 1 and remove the pit with a knife 2, being careful to keep the peaches intact 3.

Separately, roughly chop the dark chocolate 4. Take a roll of puff pastry and spread it out on parchment paper with a diameter of about 12.6 inches 5. Take half a peach and fill the central cavity with the dark chocolate chunks 6.

Place the peaches on the pastry in a circular pattern with the cut side facing down 7. Brush the pastry with the beaten egg 8. Now take the other puff pastry sheet, unroll it on the work surface, and lightly flour 9

and roll it out with a rolling pin so that it is larger 10, it should reach about 15.75 inches in diameter. Roll the pastry around the rolling pin 11 and place it over the peaches 12.

With your hands, wrap the pastry around the peaches, applying gentle pressure to adhere the pastry and eliminate air pockets that might form between the two sheets of pastry 13. Use a fluted pastry cutter to cut around the peaches 14, then remove the excess pastry 15.

With these quantities, you will obtain 6 peaches 16, transfer them to a baking sheet lined with parchment paper using a pastry scraper 17. At this point, brush the surface with the beaten egg 18

and sprinkle with brown sugar 19. Bake in a preheated static oven at 392°F for 20 minutes, until golden. Once baked, remove the peaches in puff pastry from the oven 20, let them cool slightly, and then serve them accompanied by a scoop of ice cream 21!

Storage

Peaches in puff pastry can be stored for 2-3 days covered with a glass dome at room temperature, although they will not be as crispy as when freshly baked. In this case, we recommend reheating them before serving.

Advice

You can also fill the peaches in puff pastry with a fairly dense custard and crushed amaretti, serving them with freshly whipped cream. If you have little time, you can prepare them the day before and store them in the fridge until it's time to bake.

For the translation of some texts, artificial intelligence tools may have been used.