Name: Peach Puff Pastry
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Cuisine: American
Ingredients: 1 sheet puff pastry, thawed; 2 medium peaches, thinly sliced; 2 tablespoons brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 1 egg, beaten (for egg wash); Powdered sugar, for garnish; 1 tablespoon unsalted butter (optional, for brushing after baking)

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This peach puff pastry recipe is one of those wonderfully simple yet elegant desserts that I always keep in my back pocket. With just a few ingredients and barely any prep time, it delivers flaky, buttery pastry wrapped around juicy, cinnamon-spiced peaches. It’s the kind of treat I turn to when I want something that feels a little fancy but takes less than 20 minutes from start to finish.

Peach Puff Pastry

Why You’ll Love This Recipe

I love this peach puff pastry because it’s so easy to make and tastes like something straight out of a bakery. The golden crust, tender peaches, and touch of cinnamon come together perfectly without much fuss. I don’t have to worry about making dough from scratch or pulling out a mixer. I just slice some fruit, roll out the pastry, and pop it in the oven. It’s great for using up summer peaches and equally delicious with nectarines, plums, or apples. Whether I’m hosting guests or just treating myself, this is a dessert I come back to again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

puff pastry sheet, thawed
medium peaches, sliced
brown sugar
ground cinnamon
vanilla extract
egg, beaten (for egg wash)
powdered sugar (for garnish)
unsalted butter (optional, for brushing after baking)

Directions

I start by slicing the peaches and tossing them in a bowl with brown sugar, cinnamon, and vanilla extract. I let that sit for 5 to 10 minutes so the flavors meld and the peaches release some juices.
While that’s resting, I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
I gently roll out the puff pastry on a floured surface to even it out, then cut it into six squares.
I place a few peach slices in the center of each square, leaving a small border around the edges.
Using a pastry brush, I apply the beaten egg to the edges so the pastry gets that beautiful golden finish.
I transfer everything to the baking sheet and bake for 15 to 17 minutes until the pastry is puffed and golden brown.
Once out of the oven, I let the pastries cool slightly before dusting with powdered sugar.
For an extra touch, I sometimes brush melted butter over the tops or serve with vanilla ice cream.

Servings and timing

This recipe makes 4 to 6 peach puff pastry squares, depending on how I cut the dough. It takes about 5 minutes to prep and 15 to 17 minutes to bake, so the total time is around 20 minutes.

Variations

When I don’t have peaches on hand, I love swapping them out for nectarines, plums, or thinly sliced apples—especially in the fall. For a rustic twist, I sometimes fold in the edges of the pastry before baking for a galette-style look. I’ve also added a drizzle of honey before serving or a scoop of vanilla ice cream to make it extra indulgent. If I want a bit more crunch, I sprinkle chopped nuts like pecans or almonds on top before baking.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To bring back that fresh-baked crispiness, I reheat them in a 300°F oven for 5 to 10 minutes until warm and flaky. I avoid microwaving them, as it tends to make the pastry soggy.

FAQs

How do I keep the puff pastry from getting soggy?

I make sure not to overload each square with too many peach slices, and I always let the fruit sit with the sugar and vanilla for a few minutes beforehand. That way, the juices release a bit before baking.

Can I use canned or frozen peaches?

I prefer using fresh, ripe but firm peaches, but if I’m in a pinch, canned peaches (drained well) or frozen ones (thawed and patted dry) can work. I just keep in mind that they might release more moisture.

Do I need to thaw the puff pastry before using?

Yes, I always thaw it in the fridge rather than at room temperature to keep the layers intact. That way, I get maximum puff and flakiness when it bakes.

Can I make this dessert ahead of time?

I can prep the peach filling and cut the pastry ahead of time, but I bake them just before serving for the best texture. If I really need to prep ahead, I bake and then reheat in the oven before serving.

What can I serve with peach puff pastry?

I usually serve it warm with a dusting of powdered sugar, but I also love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Conclusion

This peach puff pastry is one of my favorite quick desserts. It’s light, flaky, and filled with warm, juicy fruit that tastes like summer in every bite. Whether I’m entertaining or just enjoying a quiet evening, this is the kind of recipe that always delivers without taking up my time or energy. Simple, beautiful, and utterly satisfying.