Fresh peach puff pastry dessert with 3 ingredients is delicious! A family favorite treat we make in the summertime with sliced fruit, honey and frozen dough to bake this Strudel Pastry in just 10 minutes.
This is so easy to make even my teenagers make them mid day when they are home and want something sweet. During the winter months you could even used canned fruit of all kinds to make after dinnertime. (affiliate links present)
You would probably use defrosted and rolled out frozen rolls to make this too. The biggest difference would be the texture. Like it’s name this one puffs up really light and flaky. The other would be heavier, but could work. I feel like this puff version is better for sweet dishes for sure, but up to you.
If making for a larger crowd you could have the same outcome, but made for your whole family and friends with our Upside Down Peach Cake. It too puts the fruit at the bottom so when it is flipped over that becomes the top, and they’re baked in. I typically use canned for that one so there’s no peels.
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Notes
We used 3 whole peaches for the fresh peach slices, 1 for each. You could use canned like in our cake mix peach cobbler but they will break down a lot more so that isn’t recommended but possible.
You will want 6 pieces of store bought puff pastry crust that has been defrosted to room temperature. You do not want to make this right out of the freezer as it will not come out properly with the cook time below.
To add sweetness you will want a drizzle of honey, maple syrup or you could use agave nectar. I haven’t tried this with liquid sugar-free alternative but imagine that would work perfectly fine too.
You will want 1 egg to make an egg wash to brush over the top – is optional to brown and nicer to look at. If not the tops will dry out a bit and be a flat color, cracking more than otherwise.
When done you can serve with a sprinkle of brown sugar, powdered sugar, sugar and cinnamon mix or dollop of whipped cream (or ice cream).
To prepare the dough in this case you will unfold defrosted sheets and lay on a very lightly floured surface. Place one sheet on top of the other to double the thickness. Use a rolling pin to gently press and roll the 2 together ensuring it is all the same thickness. Use a pizza cutter or knife to cut into 3 pieces that are about 6×4″ sizes.
Substitutions
Honestly you could any fresh fruit like we did with our Pear Upside Down Cake too, it would work just as well. Think outside of the box really according to what is in season, a decent price and what you love. Plum puff pastry is amazing as well if you can grab those that are still just a bit firm but softening.
I don’t bother removing the skin since that can be a mess and you’ll cut off part of the goodness in the process. When baked it will get soft enough where it won’t detract from the rest of this versatile puff pastry fruit tart.
Take out, let cool for 10 minutes at least to solidify and stay together. Use spatula to flip upside down so fruit is now on the top. Sprinkle with granulated sugar or powdered sugar and enjoy your easy peach summer dessert.
Peach Puff Pastry Recipe
Equipment
- 1 baking sheet
Ingredients
- 6 pieces puff pastry, cut into 6×4" rectangles or so, defrosted, double the thickness so 2 rectangles on top of one another for each pastry square
- 3 peaches
- 3 tbsp honey
- 1 egg wash
Instructions
- Lay a piece of parchment paper on a baking sheet or dish. Slice peaches, remove pit. Use slices from 1 medium peach for each puff pastry treat. Defrost puff pastry sheets.
- Preheat oven to 350 degrees F. Spoon 1/2 tbsp honey in 3 lines on parchment. Lay about 6 slices of peaches overlapping slices a bit over the honey line. Drizzle remaining 1/2 tbsp honey on top of peaches.
- Unfold defrosted sheets and lay on a very lightly floured surface. Place one sheet on top of the other to double the thickness. Use a rolling pin to gently press and roll the 2 together ensuring it is all the same thickness. Use a pizza cutter or knife to cut into 3 pieces that are about 6×4" sizes.
- Lay puff pastry piece over the row of fresh peaches and honey. Use fingers to seal all the edges pressed up against the paper so it can bake into 3 solid pieces.
- Whisk the egg in a dish and brush over the top of the dough to make golden brown. Bake in oven for 9-10 minutes or until top is golden brown. Take out, let cool for 10 minutes at least to solidify and stay together. Use spatula to flip upside down so fruit is now on the top. Sprinkle with powdered sugar and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
1. Thaw the Puff Pastry – Make sure to thaw it according to the package instructions if it is frozen.
2. Preheat the Oven – Preheat your oven to the temperature specified in your tart recipe.
3. Prepare the Work Surface – Lightly dust your work surface with flour to prevent the puff pastry from sticking.
4. Roll Out the Puff Pastry – Unfold onto the floured surface. Use a rolling pin to gently roll out the pastry sheet to an even thickness.
5. Cut Shapes – Depending on the type of tart you’re making, use a sharp knife or a pizza cutter to cut the puff pastry dough into the desired shape and size.
6. Transfer to Baking Sheet or Pans – Lift the cut shapes and place them on a baking sheet lined with parchment paper or directly into tart pans.
7. Chill Dough – If your recipe calls for chilling the pastry before baking, place the baking sheet or tart pans in the refrigerator for about 15-20 minutes.
8. Add Fillings – Once your pastry is chilled (if required), add your desired tart fillings, such as fruits, custard, vegetables, or any other toppings as per your recipe.
9. Bake – Place puff pastry tarts in the preheated oven and bake according to your tart recipe instructions until golden brown and fully cooked.
1. Traditional pie dough or one of our 3 ingredient pie crusts, made with flour, butter, and water, is a great substitute for puff pastry in pies and tarts. It won’t be as light and flaky as puff pastry, but it still provides a delicious crust for your fillings.
2. Croissant dough is another option for certain pastries and sweet treats. It is a buttery, laminated dough, similar to puff pastry, which can be used in recipes like almond croissants or filled pastries.
3. Biscuit dough can work as a rustic alternative for certain dishes like pot pies or cobbler toppings. It’s easy to make and has a soft, fluffy texture.
If you’re making savory turnovers or samosas, you can use samosa wrappers or other similar types of dough available in some grocery stores.
4. Frozen cinnamon rolls that have been defrosted can be used too to add to the sweetness! Just thaw and roll out flat. In this case I would combine 3 of them or so and roll into a rectangular shape to use.
We have used this defrosted dough with savory dishes as well, like our Chicken Pot Pie Puff Pastry. In that case we use a lot more of it, with less filling. In this case we skip the bottom layer and the ingredients just bake right into the puffed dough which is great. You want all the filling, the crust is really just a vessel. 😉
