Author: musteatfood

When it comes to baking, few things are as exciting as experimenting with new recipes and techniques. And when those recipes involve the tangy, slightly sour flavor of sourdough starter, we get really excited! Sourdough cakes offer a depth of flavor and texture that’s hard to find in traditional cake recipes, and they’re perfect for any occasion – from birthdays and anniversaries to holidays and everyday gatherings.

In this article, we’ll be sharing 18 delicious sourdough cake recipes that are sure to impress your friends and family. From classic chocolate cakes to fruity and spicy variations, there’s something here for everyone. Whether you’re a seasoned baker or just starting out with sourdough starter, these recipes will guide you through the process of creating moist, flavorful cakes that are sure to become new favorites.

Classic Sourdough Chocolate Cake

Moist and rich, this classic sourdough chocolate cake is a showstopper that’s sure to impress. Made with a natural starter instead of commercial yeast, this cake boasts a depth of flavor and tender crumb that’s unmatched.

Ingredients:

– 1 cup (200g) sourdough starter, fed and ripe
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (120g) unsweetened cocoa powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup (240ml) whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In a large mixing bowl, combine sourdough starter, milk, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly between prepared pans.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cooking Time: 35-40 minutes

Lemon Blueberry Sourdough Cake

Brighten up your day with this refreshing Lemon Blueberry Sourdough Cake, featuring the tangy flavors of lemon zest and juice, sweet blueberries, and the subtle tang of sourdough starter.

Ingredients:

– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– 1/4 cup unsalted butter, melted
– 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and set aside.
2. In a large mixing bowl, whisk together sourdough starter, sugar, eggs, lemon juice, and zest until smooth.
3. Add melted butter and mix until fully incorporated.
4. Gently fold in blueberries.
5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before serving.

Cooking Time: 45-50 minutes

Vanilla Bean Sourdough Pound Cake

This recipe combines the richness of pound cake with the tanginess of sourdough, all wrapped up in a deliciously vanilla-infused package.

Ingredients:

– 1 cup (200g) active sourdough starter
– 2 cups (250g) granulated sugar
– 4 large eggs, at room temperature
– 1/2 cup (60g) unsalted butter, softened
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon kosher salt
– 3 1/2 cups (437g) all-purpose flour

Instructions:

1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, whisk together sugar, eggs, and vanilla extract until smooth.
3. Add the softened butter and whisk until fully incorporated.
4. In a separate bowl, whisk together sourdough starter, flour, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.

Cooking Time: 55-60 minutes

Cinnamon Swirl Sourdough Coffee Cake

Start your day with a delicious and aromatic coffee cake infused with the tanginess of sourdough and the warmth of cinnamon.

Ingredients:
• 1 cup active sourdough starter (100% hydration)
• 2 cups bread flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tablespoon cinnamon sugar (mix of granulated sugar and cinnamon)
• Confectioners’ sugar for dusting

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine sourdough starter, bread flour, granulated sugar, and salt. Mix until shaggy dough forms.
3. Add melted butter, egg, and cinnamon sugar. Mix until dough comes together in a sticky ball.
4. Knead the dough for 5 minutes until smooth.
5. Roll out the dough to a thickness of about 1/4 inch (6 mm). Spread with cinnamon sugar mixture.
6. Roll up the dough tightly and place in prepared baking dish, seam-side down.
7. Bake for 35-40 minutes or until golden brown.

Dust with confectioners’ sugar before serving. Enjoy!

Orange Cardamom Sourdough Bundt Cake

This moist and aromatic bundt cake combines the brightness of orange zest with the warmth of cardamom, all wrapped up in a tender sourdough crumb. Perfect for serving as a sweet treat or dessert.

Ingredients:

– 1 cup active sourdough starter (100% hydration)
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 teaspoons orange zest
– 1 teaspoon ground cardamom
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
2. In a large mixing bowl, combine sourdough starter, flour, sugar, melted butter, eggs, orange zest, cardamom, and salt. Mix until just combined.
3. Pour batter into prepared bundt pan and smooth top.
4. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
5. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Cooking Time: 45-50 minutes

Strawberry Rhubarb Sourdough Upside-Down Cake

This cake combines the natural sweetness of strawberries with the tangy flavor of rhubarb, all wrapped up in a tender sourdough crust. The addition of brown sugar and butter creates a rich and caramelized topping that’s sure to impress.

Ingredients:

– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 cups sliced strawberries
– 1 cup diced rhubarb
– 1 tsp baking powder
– Salt to taste
– Brown sugar and butter for topping

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together sourdough starter, flour, granulated sugar, melted butter, eggs, sliced strawberries, diced rhubarb, baking powder, and salt.
3. Pour batter into a greased 9×13-inch baking dish.
4. Top with brown sugar and butter mixture (see below).
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

Topping:

1. Mix 2 tbsp brown sugar and 1 tbsp melted butter in a small bowl.
2. Sprinkle over batter before baking.

Cooking Time: 45-50 minutes

Spiced Pumpkin Sourdough Loaf Cake

This moist and aromatic cake combines the natural tang of sourdough with the comforting flavors of pumpkin, cinnamon, and nutmeg. Perfect for a cozy fall afternoon or a Thanksgiving dessert.

Ingredients:

– 1 cup active sourdough starter
– 1/2 cup all-purpose flour
– 1/2 cup brown sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, combine sourdough starter, flour, brown sugar, pumpkin puree, cinnamon, nutmeg, and salt. Mix until smooth.
3. Add the egg and melted butter; mix until fully incorporated.
4. Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool on a wire rack for at least 30 minutes before slicing and serving.

Cooking Time: 45-50 minutes

Almond Poppy Seed Sourdough Cake

This recipe combines the natural tang of sourdough with the nutty flavor of almonds and the crunch of poppy seeds, resulting in a moist and flavorful cake perfect for any occasion.

Ingredients:

– 1 cup sourdough starter (active and bubbly)
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon almond extract
– 1/4 cup sliced almonds
– 1 tablespoon poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, whisk together sourdough starter, flour, sugar, and softened butter until smooth.
3. Beat in eggs one at a time, followed by almond extract.
4. Fold in sliced almonds and poppy seeds.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Cooking Time: 45-50 minutes

Coconut Lime Sourdough Drizzle Cake

This moist and flavorful cake combines the tanginess of sourdough starter with the brightness of lime and the richness of coconut. Perfect for a summer celebration or a quick dessert fix.

Ingredients:

– 1 cup sourdough starter (active and bubbly)
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup freshly squeezed lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, and shredded coconut.
3. Add sourdough starter, lime juice, salt, and baking powder. Whisk until just combined.
4. Pour in melted butter and whisk until smooth.
5. Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before drizzling with your favorite glaze or whipped cream.

Cooking Time: 35-40 minutes

Carrot Cake Sourdough with Cream Cheese Frosting

This recipe combines the warm spices and sweet flavors of carrot cake with the tangy, chewy texture of sourdough bread. The result is a unique and delicious loaf that’s perfect for breakfast or as a snack.

Ingredients:

For the Sourdough:

– 1 cup active sourdough starter
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg

For the Cream Cheese Frosting:

– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. Mix sourdough starter, flour, salt, carrots, walnuts (if using), sugar, melted butter, egg, cinnamon, and nutmeg in a large bowl until just combined.
3. Knead dough for 10 minutes. Place in greased bowl, cover, and let rise at room temperature for 2 hours.
4. Bake loaf for 45-50 minutes or until golden brown.
5. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until combined. Add vanilla extract.
6. Let cooled loaf sit for 10 minutes before spreading with frosting.

Cooking Time: 45-50 minutes

Banana Walnut Sourdough Snack Cake

Moist and flavorful, this snack cake is a perfect treat any time of the day. With the addition of ripe bananas and crunchy walnuts, it’s a delightful combination that’s sure to satisfy your cravings.

Ingredients:

– 1 cup sourdough starter (active)
– 2 large ripe bananas, mashed
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup whole wheat flour
– 1/4 cup chopped walnuts
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine sourdough starter, mashed bananas, granulated sugar, and brown sugar. Mix until smooth.
3. Add whole wheat flour, chopped walnuts, baking powder, and salt. Mix until just combined.
4. Pour in melted butter and beaten egg. Mix until batter is smooth.
5. Pour into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.

Cooking Time: 45-50 minutes

Dark Chocolate Cherry Sourdough Cake

This moist and flavorful cake combines the tanginess of sourdough with the deep flavors of dark chocolate and sweet cherries. Perfect for special occasions or a cozy night in.

Ingredients:

– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 cup pitted cherries, chopped
– 1 bar (8 ounces) dark chocolate, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
2. In a large bowl, whisk together sourdough starter, flour, sugar, cocoa powder, baking soda, and salt.
3. Add milk, eggs, and melted chocolate; mix until smooth.
4. Fold in cherries.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool before serving.

Cooking Time: 45-50 minutes

Maple Pecan Sourdough Coffee Cake

Start your day with a delicious coffee cake that combines the natural sweetness of maple syrup, the crunch of pecans, and the tanginess of sourdough. This recipe is perfect for coffee lovers and those who appreciate a good balance of flavors.

Ingredients:

– 1 cup active sourdough starter
– 2 cups bread flour
– 1/4 cup granulated sugar
– 1/4 cup maple syrup
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 375°F (190°C). Line a 9×13-inch baking dish with parchment paper.
2. In a large bowl, combine sourdough starter, flour, sugar, and salt. Mix until just combined.
3. Add melted butter, egg, vanilla extract, and maple syrup. Mix until smooth.
4. Fold in chopped pecans.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.

Cooking Time: 40-45 minutes

Raspberry White Chocolate Sourdough Cake

Elevate your baking game with this sweet and tangy combination of fresh raspberries and white chocolate, perfectly balanced by the natural acidity of sourdough starter.

Ingredients:
– 1 cup (200g) active sourdough starter
– 2 cups (250g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) unsalted butter, melted
– 3 large eggs
– 1/2 cup (120ml) whole milk
– 1 teaspoon vanilla extract
– 1 cup (120g) fresh raspberries
– 6 ounces (170g) white chocolate chips

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together sourdough starter, flour, sugar, and melted butter until smooth.
3. Beat in eggs one at a time, followed by milk and vanilla extract.
4. Gently fold in raspberries and white chocolate chips.
5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.

Cooking Time: 45-50 minutes

Apple Cinnamon Sourdough Sheet Cake

This moist and flavorful sheet cake combines the natural tang of sourdough starter with the warmth of cinnamon and the sweetness of apples. Perfect for a brunch or breakfast gathering, this recipe yields a delicious and unique dessert.

Ingredients:

– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup diced apples (Granny Smith or your preferred variety)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. In a large mixing bowl, combine flour, salt, sugar, and sourdough starter. Mix until just combined.
3. Add melted butter, eggs, diced apples, cinnamon, and nutmeg. Mix until smooth.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool completely before serving.

Cooking Time: 35-40 minutes

Gingerbread Sourdough Loaf with Molasses Glaze

This recipe combines the warmth of ginger and molasses with the tanginess of sourdough, resulting in a unique and delicious loaf perfect for the holiday season.

Ingredients:

– 1 cup active sourdough starter (fed and ripe)
– 3 cups all-purpose flour
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup molasses
– 1 tbsp unsalted butter, melted
– Water, as needed

Instructions:

1. In a large mixing bowl, combine sourdough starter, flour, ginger, cinnamon, nutmeg, and salt. Mix until just combined.
2. Add molasses and melted butter; mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 4-6 hours, or overnight in the refrigerator.
5. Preheat oven to 375°F (190°C). Shape the dough into a round loaf and place on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes, or until golden brown.

Molasses Glaze:

1. Whisk together 2 tbsp molasses and 1 tbsp water in a small bowl.
2. Brush the glaze over the warm loaf during the last 10 minutes of baking.

Peach Cobbler Sourdough Cake

This recipe combines the warm spices of traditional peach cobbler with the tanginess of sourdough, resulting in a moist and flavorful cake.

Ingredients:

– 1 cup peaches, diced
– 1/2 cup sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup sourdough starter (active)
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together sugar, flour, and spices.
3. Add the diced peaches, melted butter, eggs, and sourdough starter. Mix until just combined.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 40-45 minutes or until a toothpick inserted comes out clean.

Cooking Time: 40-45 minutes

Double Chocolate Sourdough Zucchini Cake

Moist and rich, this Double Chocolate Sourdough Zucchini Cake combines the natural sweetness of zucchini with the deep flavors of dark chocolate. Perfect for a special occasion or as a treat any time of the year.

Ingredients:

– 1 cup sourdough starter
– 1 cup brown sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, combine sourdough starter, sugar, melted butter, eggs, zucchini, and vanilla extract. Mix until well combined.
3. Add flour, cocoa powder, baking powder, and salt. Mix until just combined.
4. Melt chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
5. Fold the cooled chocolate into the cake batter.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.

Cooking Time: 35-40 minutes

Summary

Indulge in the world of sourdough cakes with these 18 mouthwatering recipes! From classic chocolate to fruity and nutty combinations, there’s something for every occasion. Try your hand at making a decadent Classic Sourdough Chocolate Cake or a bright and citrusy Lemon Blueberry Sourdough Cake. For a sweet treat, whip up a Cinnamon Swirl Sourdough Coffee Cake or a moist Vanilla Bean Sourdough Pound Cake. Whatever the occasion, these sourdough cake recipes are sure to impress.

Are you ready to savor the sweet taste of summer? Look no further than our collection of 18 delicious peach pastry recipes! As the sun shines bright and the peaches ripen, there’s nothing like indulging in a warm, flaky pastry filled with juicy peach goodness. From classic turnovers to elegant tarts, we’ve got you covered with a range of creative and mouthwatering options.

In this article, we’ll take you on a culinary journey through the world of peach pastries, highlighting some of our favorite recipes that are sure to become instant summer classics. Whether you’re a seasoned baker or just starting out, these recipes are perfect for anyone looking to add a little warmth and sunshine to their meals.

Classic Peach Turnovers with Flaky Puff Pastry

Savor the sweet and tender flavors of peaches wrapped in a buttery, flaky puff pastry crust. This simple yet elegant dessert is perfect for warm weather gatherings or everyday indulgence.

Ingredients:

– 1 package (14 oz) frozen puff pastry, thawed
– 2 cups sliced fresh peaches
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix peaches, granulated sugar, cornstarch, cinnamon, and salt.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into 6-8 equal squares.
4. Spoon about 1 tablespoon peach mixture onto the center of each square. Brush edges with beaten egg.
5. Fold pastry squares in half over filling, pressing edges to seal. Place on prepared baking sheet.
6. Bake for 25-30 minutes or until golden brown. Dust with confectioners’ sugar (optional). Serve warm.

Cooking Time: 25-30 minutes

Peach and Cream Cheese Danish Pastries

Sweet and flaky danish pastries filled with a tangy cream cheese mixture and topped with juicy peaches – what’s not to love? This recipe is perfect for a brunch or breakfast gathering.

Ingredients:
– 1 package of puff pastry, thawed
– 8 oz cream cheese, softened
– 2 tbsp granulated sugar
– 1/4 tsp vanilla extract
– 2 ripe peaches, diced
– 1 egg, beaten (for brushing)
– Confectioners’ sugar (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a bowl, mix together cream cheese, sugar, and vanilla extract until smooth.
4. Spoon the cream cheese mixture onto one half of the pastry, leaving a 1/2-inch border.
5. Top with diced peaches.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush with beaten egg for a golden glaze.
8. Bake for 25-30 minutes or until golden brown.
9. Dust with confectioners’ sugar before serving, if desired.

Cooking Time: 25-30 minutes

Homemade Peach Galette with a Buttery Crust

This rustic peach galette is a perfect dessert for warm weather, showcasing the sweetness of fresh peaches within a buttery and flaky crust.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup granulated sugar
– 3-4 ripe peaches, sliced
– 1 tablespoon cornstarch

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Add butter and use a pastry blender or fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
3. Press dough onto a lightly floured surface to form a disk. Roll out to a thickness of about 1/8 inch (3 mm).
4. Arrange peaches on one half of the dough, leaving a 1-inch border. Fold other half over fruit and press edges to seal.
5. Sprinkle crust with granulated sugar and cornstarch. Bake for 40-45 minutes or until crust is golden brown.

Cooking Time: 40-45 minutes

Peach Strudel with Cinnamon and Sugar

This classic peach strudel recipe combines the sweetness of fresh peaches, the warmth of cinnamon, and the crunch of sugar-topped pastry. Perfect for a cozy dessert or brunch, this strudel is sure to satisfy your sweet tooth.

Ingredients:

– 1 package puff pastry, thawed
– 2 cups sliced peaches
– 1/4 cup granulated sugar
– 2 teaspoons ground cinnamon
– 1/4 teaspoon nutmeg
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a floured surface to desired thickness.
3. Mix sliced peaches with granulated sugar, cinnamon, and nutmeg.
4. Place peach mixture along the center of the pastry, leaving a 1-inch border.
5. Fold the edges of the pastry over the filling, pressing gently.
6. Brush pastry with beaten egg and sprinkle with confectioners’ sugar (if desired).
7. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Peach Cobbler Pastry Cups with Vanilla Glaze

Peach Cobbler Pastry Cups with Vanilla Glaze: A Twist on a Classic Dessert

These bite-sized pastry cups are filled with the sweet and tangy flavors of peach cobbler, topped with a crunchy streusel topping and drizzled with a rich vanilla glaze.

Ingredients:

– 1 package of frozen puff pastry, thawed
– 2 ripe peaches, diced
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup streusel topping (see below)
– Vanilla glaze (see below)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out puff pastry and cut into 12 equal pieces.
3. In a bowl, mix together diced peaches, sugar, cornstarch, cinnamon, and nutmeg.
4. Place a spoonful of peach mixture onto the center of each pastry piece, leaving a 1/2-inch border around edges.
5. Top with streusel topping and fold pastry into cups.
6. Brush tops with egg wash and bake for 20-22 minutes or until golden brown.
7. Drizzle with vanilla glaze while still warm.

Streusel Topping:

– 1/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 cup cold unsalted butter, cut into small pieces

Vanilla Glaze:

– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
– 2-3 tablespoons heavy cream

Peach and Almond Croissants

Elevate your breakfast or brunch game with these flaky, buttery croissants infused with the sweetness of peaches and the crunch of almonds. Perfect for a special occasion or a cozy morning treat.

Ingredients:

– 1 1/2 cups warm milk
– 1/4 cup granulated sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup sliced peaches
– 1/4 cup sliced almonds
– Confectioners’ sugar, for dusting

Instructions:

1. In a large mixing bowl, combine warm milk, granulated sugar, and yeast. Let it sit for 5-7 minutes until frothy.
2. Add flour, salt, and softened butter to the bowl. Mix until a shaggy dough forms.
3. Knead the dough for 10-12 minutes until smooth and elastic.
4. Roll out the dough to a thickness of about 1/8 inch. Cut into desired shapes (e.g., triangles or rectangles).
5. Place sliced peaches and almonds on one half of the dough, leaving a 1/2-inch border around.
6. Fold the other half over to form a triangle or rectangle shape. Press edges to seal.
7. Brush with egg wash and bake at 375°F (190°C) for 15-20 minutes until golden brown.

Cooking Time: 15-20 minutes

Easy Peach Hand Pies with Lattice Tops

These sweet treats are perfect for a warm summer afternoon or as a unique dessert to impress your guests. With a flaky crust, juicy peaches, and a beautiful lattice top, you’ll be hooked from the first bite!

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup granulated sugar
– 2-3 ripe peaches, sliced
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour and butter. Gradually add water until dough forms. Divide into two portions.
3. Roll out one portion to 1/8-inch thickness. Spoon peaches onto half of the dough, leaving a 1/2-inch border. Fold other half over filling.
4. Cut lattice top: Roll out remaining dough to 1/8-inch thickness. Use a pastry cutter or knife to create strips about 1 inch wide.
5. Place lattice strips on top of peach-filled pie, weaving into a lattice pattern. Brush with egg wash and sprinkle with sugar.
6. Bake for 40-45 minutes or until crust is golden brown.

Cooking Time: 40-45 minutes

Peach and Ricotta Pastry Tart

A sweet and savory tart that combines the freshness of peaches with the creaminess of ricotta, perfect for a summer dessert or brunch.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 ripe peaches, sliced into wedges
– 8 oz ricotta cheese
– 2 tbsp honey
– 1 tsp vanilla extract
– 1/4 cup chopped fresh mint leaves
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. In a small bowl, mix together ricotta cheese, honey, vanilla extract, and salt. Arrange peach slices on one half of the pastry, leaving a 1-inch border.
3. Spread the ricotta mixture over the peaches, then fold the other half of the pastry over to form a triangle.
4. Brush edges with a little water and press gently to seal. Place tart on a baking sheet lined with parchment paper.
5. Bake for 35-40 minutes or until golden brown. Garnish with chopped fresh mint leaves before serving.

Cooking Time: 35-40 minutes

Peach and Blueberry Puff Pastry Braid

This Peach and Blueberry Puff Pastry Braid is a perfect treat for warm weather gatherings or a simple dessert to brighten up any day. Flaky puff pastry, sweet peaches, and tangy blueberries come together in a delicious and visually appealing braid.

Ingredients:

– 1 sheet of puff pastry, thawed
– 2 ripe peaches, sliced
– 1 cup fresh or frozen blueberries
– 2 tbsp granulated sugar
– 1 tsp vanilla extract
– 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Arrange peach slices and blueberries in a diagonal line, leaving a 1-inch border.
4. Fold the puff pastry over the fruit, starting from one end, to form a braid shape. Brush with egg wash.
5. Place the braid on the prepared baking sheet and bake for 25-30 minutes or until golden brown.
6. Allow to cool before serving.

Cooking Time: 25-30 minutes

Peach Danish with Honey Drizzle

This recipe combines the warmth of flaky pastry with the sweetness of fresh peaches and a drizzle of honey, creating a delightful dessert perfect for any occasion.

Ingredients:

– 1 package puff pastry, thawed
– 2 ripe peaches, sliced
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup honey

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a bowl, mix sliced peaches with granulated sugar, cornstarch, and salt.
4. Arrange peach mixture along the center of the pastry, leaving a 1-inch border on either side.
5. Fold the pastry over the filling, pressing edges to seal.
6. Brush with egg wash (beaten egg mixed with 1 tablespoon water).
7. Bake for 25-30 minutes or until golden brown.
8. While still warm, drizzle with honey.

Cooking Time: 25-30 minutes

Peach and Mascarpone Pastry Bites

Sweet and tangy, these bite-sized treats combine the juiciness of fresh peaches with the creaminess of mascarpone cheese. Perfect for a summer dessert or brunch.

Ingredients:

– 1 package puff pastry, thawed
– 2 ripe peaches, diced
– 8 oz mascarpone cheese
– 2 tbsp granulated sugar
– 1 tsp vanilla extract
– 1 egg, beaten (for brushing pastry)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together diced peaches, mascarpone cheese, granulated sugar, and vanilla extract.
4. Spoon the peach mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
5. Fold the other half of the pastry over the filling to form a triangle or rectangle shape. Press edges together to seal.
6. Brush tops with beaten egg for a golden glaze.
7. Place pastry bites on prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Cooking Time: 20-25 minutes

Peach and Raspberry Phyllo Pastries

Savor the sweetness of summer with these flaky phyllo pastries filled with a luscious peach and raspberry mixture. Perfect as a snack or dessert, they’re sure to impress your guests.

Ingredients:

– 1 package phyllo dough (usually found in the freezer section)
– 2 ripe peaches, diced
– 1 cup fresh raspberries
– 1 tablespoon granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1/4 cup confectioners’ sugar
– 1 egg, beaten (for brushing phyllo)

Instructions:

1. Preheat oven to 375°F (190°C). Thaw phyllo dough according to package instructions.
2. In a bowl, mix together peaches, raspberries, granulated sugar, cinnamon, and vanilla extract.
3. Lay out a phyllo sheet and brush with beaten egg. Spoon about 1 tablespoon of the peach-raspberry mixture onto one half of the sheet, leaving a 1/2-inch border.
4. Fold the other half over the filling to form a triangle or rectangle shape. Brush edges with egg for sealing.
5. Repeat with remaining phyllo sheets and filling.
6. Bake for 20-25 minutes, or until golden brown. Dust with confectioners’ sugar before serving.

Cooking Time: 20-25 minutes

Peach and Caramelized Onion Tart

This sweet and savory tart combines the flavors of caramelized onions and ripe peaches, perfect for a summer evening or brunch gathering. With its flaky crust and golden glaze, this tart is sure to impress.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup granulated sugar
– 2 ripe peaches, sliced
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. In a large skillet, cook onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
3. Arrange peaches on one half of the pastry, leaving a 1/2-inch border around edges. Spoon caramelized onions over peaches.
4. Fold other half of pastry over filling, pressing edges to seal. Brush with egg wash and sprinkle with granulated sugar.
5. Bake for 35-40 minutes or until golden brown. Allow tart to cool before serving. Dust with confectioners’ sugar, if desired.

Cooking Time: 35-40 minutes

Peach and Cinnamon Roll Pastry Bake

This recipe combines the sweetness of peaches with the warmth of cinnamon rolls, all wrapped up in a flaky pastry crust. Perfect for a brunch or breakfast gathering.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 ripe peaches, sliced
– 1/4 cup granulated sugar
– 2 tbsp ground cinnamon
– 1/4 tsp nutmeg
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Arrange peach slices in the center of the pastry, leaving a 1-inch border around them.
4. Sprinkle sugar, cinnamon, nutmeg, and salt evenly over the peaches.
5. Fold the pastry edges up over the filling, pressing gently to seal.
6. Brush melted butter over the pastry.
7. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Peach and Pistachio Baklava

This unique baklava combines the natural sweetness of peaches with the nutty flavor of pistachios, creating a delightful twist on the classic dessert. Perfect for warm weather gatherings or as a sweet treat any time of the year.

Ingredients:
– 1 1/2 cups phyllo dough sheets
– 1 cup chopped fresh peaches
– 1/2 cup chopped pistachios
– 1/4 cup granulated sugar
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon unsalted butter, melted

Instructions:
1. Preheat oven to 350°F (180°C).
2. Layer phyllo sheets in a 9×13-inch baking dish.
3. Mix peaches, pistachios, sugar, honey, cinnamon, and cardamom in a bowl.
4. Spread the peach mixture evenly over the phyllo layers.
5. Fold the phyllo edges to form a crust, then brush with melted butter.
6. Bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Peach and Lavender Pastry Squares

Elevate your dessert game with these tender pastry squares infused with the sweetness of peaches and the subtle charm of lavender. Perfect for a summer evening or a special occasion, this recipe is sure to impress.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 ripe peaches, diced
– 1 tablespoon honey
– 1/4 cup granulated sugar
– 1/4 cup dried lavender buds
– 1/2 teaspoon vanilla extract
– 1 egg, beaten (for brushing pastry)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into squares approximately 4 inches per side.
3. In a small bowl, mix together diced peaches, honey, sugar, and lavender buds. Spoon a small amount onto one half of each pastry square, leaving a 1/2-inch border around the edges.
4. Brush edges with beaten egg and fold other half of pastry over filling to form a triangle or rectangle shape. Press edges gently to seal.
5. Place squares on prepared baking sheet, leaving about 1 inch between each square. Brush tops with beaten egg for golden glaze.
6. Bake for 25-30 minutes or until pastry is golden brown.

Peach and Coconut Turnovers

Peach and Coconut Turnovers: Sweet and Savory Flaky Delights

These turnovers combine the sweetness of peaches with the creaminess of coconut, all wrapped up in a flaky pastry. Perfect as a dessert or snack, they’re sure to be a hit.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 ripe peaches, diced
– 1/4 cup granulated sugar
– 1/4 cup shredded coconut
– 2 tablespoons unsalted butter, melted
– 1 egg, beaten (for brushing pastry)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Cut into 4 equal squares.
3. In a bowl, mix together peaches, sugar, and coconut. Spoon a small amount onto one half of each square, leaving a 1/2-inch border.
4. Fold the other half of the pastry square over the filling to form a triangle. Press edges to seal.
5. Brush tops with beaten egg for a golden glaze.
6. Place turnovers on prepared baking sheet and bake for 20-25 minutes or until golden brown.

Peach and Dark Chocolate Pastry Twists

Peach and Dark Chocolate Pastry Twists: A sweet and indulgent treat that combines the juiciness of peaches with the richness of dark chocolate, wrapped up in a flaky pastry package.

Ingredients:

– 1 sheet puff pastry, thawed
– 1 ripe peach, diced
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– 1 tablespoon granulated sugar
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together diced peach and granulated sugar.
4. Place the peach mixture along the center of the pastry, leaving a 1-inch border on either side.
5. Sprinkle dark chocolate chips over the peach mixture.
6. Fold the pastry edges over the filling to form a twist shape, pressing gently to seal.
7. Brush the tops with beaten egg and place on prepared baking sheet.
8. Bake for 20-25 minutes or until golden brown.

Summary

Get ready for a sweet summer with these 18 delicious peach pastry recipes! From classic turnovers to innovative tart and braid creations, there’s something for every taste and skill level. Indulge in flaky puff pastry, buttery crusts, and sweet fillings featuring the star of the show – juicy peaches. Try your hand at making homemade peach galette or peach cobbler cups with vanilla glaze. Or, get creative with combinations like peach and cream cheese danish pastries or peach and raspberry phyllo pastries. Whatever your preference, these recipes are sure to satisfy your sweet tooth.