Mmm, can you smell that? It’s the sweet, sun-kissed scent of ripe peaches—and it’s time to turn them into something magical. Whether you’re craving flaky turnovers, rustic galettes, or elegant tarts, we’ve gathered 16 irresistible peach pastry recipes that celebrate summer’s juiciest fruit. Get ready to roll out some dough and create desserts that’ll have everyone asking for seconds. Let’s bake!
Classic Peach Turnovers with Flaky Puff Pastry
Kick off your holiday baking with these buttery, flaky peach turnovers that are so good, they might just steal the spotlight from Santa’s cookies. They’re the perfect mix of sweet, juicy peaches and golden pastry that’ll have everyone asking for seconds—no magic reindeer required!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 2 cups fresh or frozen peaches, peeled and diced (thawed if frozen)
– 1/4 cup granulated sugar
– 1 tbsp cornstarch
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
For the turnovers:
– 1 sheet (about 8 oz) frozen puff pastry, thawed according to package directions
– 1 large egg, beaten
– 2 tbsp coarse sugar (for sprinkling)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, vanilla extract, and cinnamon, stirring until the peaches are evenly coated—this prevents a soggy bottom, trust me!
3. On a lightly floured surface, roll out the puff pastry sheet into a 10-inch square, then cut it into 4 equal squares.
4. Spoon about 2 tablespoons of the peach filling onto the center of each pastry square, leaving a 1/2-inch border around the edges.
5. Fold each square diagonally to form a triangle, pressing the edges firmly with your fingers to seal them—if they don’t stick, dab a little water on the edges first.
6. Use a fork to crimp the sealed edges all the way around, which not only looks pretty but ensures no leaks during baking.
7. Brush the tops of the turnovers evenly with the beaten egg, then sprinkle generously with coarse sugar for that irresistible crunch.
8. Place the turnovers on the prepared baking sheet, spacing them about 2 inches apart, and bake for 20–25 minutes, or until they’re puffed up and golden brown—peek at the 15-minute mark to avoid over-browning.
9. Let the turnovers cool on the baking sheet for 10 minutes before serving; this allows the filling to set so it doesn’t gush out when you bite in.
Zesty and warm from the oven, these turnovers boast a flaky, buttery crust that shatters with each bite, giving way to a gooey, cinnamon-spiced peach center. Serve them with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them solo as a cozy breakfast—they’re so versatile, you’ll want to make a double batch!
Peach and Cream Cheese Danish Pastries
Dazzle your taste buds and skip the bakery line—these Peach and Cream Cheese Danish Pastries are the flaky, fruity, and fabulously easy homemade treat you didn’t know you needed. Imagine buttery layers cradling a sweet cream cheese filling and juicy peaches, all baked to golden perfection; it’s like a cozy hug in pastry form, guaranteed to make your morning (or let’s be real, any time of day) infinitely brighter.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the pastry:
- 1 sheet (about 8 oz) frozen puff pastry, thawed
- 1 large egg
- 1 tbsp water
For the filling:
- 4 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 cup fresh peaches, peeled and diced into 1/2-inch pieces
For the glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet on a lightly floured surface and cut it into 8 equal rectangles. Tip: Use a sharp knife or pizza cutter for clean edges to help the pastry rise evenly.
- In a small bowl, whisk together the egg and 1 tbsp water to make an egg wash.
- Brush the edges of each pastry rectangle lightly with the egg wash, leaving the center dry.
- In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract with a hand mixer until smooth and creamy, about 1-2 minutes.
- Spoon about 1 tablespoon of the cream cheese mixture onto the center of each pastry rectangle, spreading it slightly but keeping it within the unbrushed area.
- Top each with about 2 tablespoons of diced peaches, distributing them evenly over the cream cheese. Tip: Pat the peach pieces dry with a paper towel first to prevent sogginess.
- Fold two opposite corners of each rectangle over the filling, pressing gently to seal, and transfer to the prepared baking sheet.
- Brush the tops of the pastries with the remaining egg wash.
- Bake at 400°F for 20-25 minutes, or until the pastries are puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.
- While the pastries bake, whisk together 1/2 cup powdered sugar and 1-2 tbsp milk in a small bowl until smooth, adding more milk if needed for a drizzle consistency.
- Remove the pastries from the oven and let them cool on the baking sheet for 5 minutes.
- Drizzle the glaze over the warm pastries.
Out of the oven, these danishes boast a crisp, flaky exterior that gives way to a creamy, tangy center studded with tender, sweet peaches. Serve them warm with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an indulgent dessert twist—they’re so good, you might just forget to share!
Peach Cobbler Pastry Cups with Vanilla Glaze
Kick off your holiday baking with these adorable Peach Cobbler Pastry Cups—they’re like mini edible hugs that’ll have your guests swooning faster than you can say “seconds, please!” Imagine flaky, buttery pastry cradling sweet, juicy peaches, all crowned with a dreamy vanilla glaze that’s basically liquid sunshine. Trust me, these little cups pack a punch of cozy flavor that’ll make even the Grinch smile.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the pastry cups:
– 2 sheets (1 box) frozen puff pastry, thawed
– 1 large egg, beaten
– 1 tablespoon granulated sugar
For the peach filling:
– 3 cups fresh peaches, peeled and diced (about 4 medium peaches)
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon lemon juice
For the vanilla glaze:
– 1 cup powdered sugar
– 2 tablespoons milk
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease lightly.
2. Roll out each puff pastry sheet on a lightly floured surface to smooth any seams, then cut each into 6 equal squares (12 total).
3. Gently press each square into a muffin cup, letting the corners peek over the edges—think of it as a cozy pastry blanket!
4. Brush the inside of each pastry cup with the beaten egg using a pastry brush, which helps create a golden, crisp crust.
5. Sprinkle 1 tablespoon of granulated sugar evenly over all the pastry cups.
6. In a medium bowl, combine the diced peaches, 1/2 cup granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice, tossing until the peaches are evenly coated.
7. Spoon the peach mixture into the pastry cups, filling them almost to the top but not overflowing, as they’ll bubble up while baking.
8. Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and golden brown and the filling is bubbling.
9. While the cups bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth for the glaze.
10. Let the pastry cups cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly—this prevents sogginess from trapped steam.
11. Drizzle the vanilla glaze over the warm pastry cups using a spoon or piping bag for a pretty finish.
12. Serve immediately while still warm for the best texture and flavor.
Unbelievably tender and flaky, these cups offer a delightful contrast between the crisp pastry and the soft, spiced peach filling, all tied together with that sweet vanilla glaze. For a fun twist, top them with a scoop of vanilla ice cream or a dollop of whipped cream to turn them into an instant dessert masterpiece—they’re so good, you might just start a new holiday tradition!
Peach and Almond Croissants
Brace yourselves, pastry lovers, because we’re about to turn your morning routine into a buttery, peachy dream. These flaky, golden croissants are stuffed with sweet summer peaches and a hint of almond—perfect for when you want to feel fancy without the fuss. Trust me, your taste buds will throw a party, and your kitchen will smell like a French bakery (minus the judgmental stares).
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 2 cups fresh peaches, peeled and diced (about 3 medium peaches)
– 1/4 cup granulated sugar
– 1 tbsp cornstarch
– 1 tsp almond extract
For the croissants:
– 1 package (8 count) refrigerated crescent roll dough
– 1/4 cup sliced almonds
– 1 large egg, beaten
– 2 tbsp powdered sugar, for dusting
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, and almond extract, stirring until the peaches are evenly coated—this prevents a soggy bottom, so don’t skip it!
3. Unroll the crescent dough on a clean surface, separating it into 8 triangles along the perforated lines.
4. Spoon about 2 tablespoons of the peach mixture onto the wide end of each dough triangle, leaving a 1/2-inch border.
5. Sprinkle a pinch of sliced almonds over the peach filling on each triangle for extra crunch.
6. Starting from the wide end, roll each triangle tightly toward the tip, gently pressing the edges to seal—think of it as tucking in a delicious little blanket.
7. Place the rolled croissants on the prepared baking sheet, spacing them about 2 inches apart.
8. Brush the tops of each croissant with the beaten egg using a pastry brush; this gives them that gorgeous golden shine.
9. Bake in the preheated oven for 20–25 minutes, or until the croissants are puffed and deep golden brown—if they look pale, give them another minute or two.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before dusting with powdered sugar through a fine-mesh sieve.
Oozing with juicy peaches and a subtle almond aroma, these croissants boast a crisp exterior that gives way to a tender, buttery interior. Serve them warm with a dollop of whipped cream for an extra indulgent twist, or pack them for a picnic to impress your friends without breaking a sweat.
Easy Peach Hand Pies with Lattice Tops
Brace yourselves, pie lovers—these Easy Peach Hand Pies with Lattice Tops are about to become your new go-to treat, combining the cozy charm of a homemade pie with the grab-and-go convenience that even your busiest days can handle. Imagine flaky, buttery crust hugging a sweet, juicy peach filling, all topped with a playful lattice that’s surprisingly simple to master (no pastry degree required!). Trust me, they’re so good, you might just forget to share—but where’s the fun in that?
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the Filling:
– 2 cups peeled and diced fresh peaches (about 3 medium peaches)
– 1/4 cup granulated sugar
– 1 tbsp cornstarch
– 1 tsp lemon juice
– 1/4 tsp ground cinnamon
For the Crust and Assembly:
– 2 store-bought refrigerated pie crusts (or homemade equivalent)
– 1 large egg
– 1 tbsp water
– 2 tbsp coarse sugar (for sprinkling)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, lemon juice, and ground cinnamon, stirring until the peaches are evenly coated; let it sit for 5 minutes to allow the juices to release.
3. Unroll one pie crust on a lightly floured surface and use a 4-inch round cutter to cut out 8 circles, re-rolling scraps as needed.
4. Spoon about 1 tablespoon of the peach filling onto the center of each crust circle, leaving a 1/2-inch border around the edges.
5. Unroll the second pie crust and cut it into 1/4-inch-wide strips using a sharp knife or pastry wheel for clean edges.
6. Weave the strips into a lattice pattern over each filled circle, pressing the ends gently to seal—tip: chill the crusts for 10 minutes first if they feel too soft to handle easily.
7. In a small bowl, whisk together the egg and water to make an egg wash, then brush it lightly over the lattice tops.
8. Sprinkle the coarse sugar evenly over the brushed tops for a sweet, crunchy finish.
9. Place the hand pies on the prepared baking sheet, spacing them about 1 inch apart, and bake for 18–20 minutes, or until the crust is golden brown and the filling is bubbling slightly.
10. Let the pies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely—tip: resist the urge to eat them hot, as the filling will be lava-like!
Lusciously flaky and bursting with peachy sweetness, these hand pies offer a delightful contrast between the crisp lattice top and the tender, jammy interior. Serve them warm with a scoop of vanilla ice cream for an extra indulgent twist, or pack them up for a picnic—they’re sturdy enough to travel without a fuss!
Peach and Ricotta Pastry Tart
Zesty, juicy peaches and creamy ricotta are about to have a flaky pastry party in your mouth, and you’re invited! This Peach and Ricotta Pastry Tart is the summer dessert that looks fancy but is secretly a breeze to throw together—perfect for when you want to impress without the stress. Think of it as the edible equivalent of wearing pajamas that look like a ball gown.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crust & filling:
– 1 sheet frozen puff pastry, thawed
– 1 cup whole-milk ricotta cheese
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
For the peach topping:
– 3 medium ripe peaches, pitted and thinly sliced
– 2 tablespoons unsalted butter, melted
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. In a medium bowl, whisk together the ricotta cheese, granulated sugar, egg, and vanilla extract until smooth.
4. Spread the ricotta mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
5. Arrange the peach slices in a single layer on top of the ricotta mixture.
6. In a small bowl, stir together the melted butter, honey, and ground cinnamon.
7. Brush the butter-honey mixture generously over the peach slices.
8. Fold the edges of the puff pastry up and over the filling to create a rustic border.
9. Bake the tart in the preheated oven for 20–25 minutes, or until the pastry is golden brown and puffed.
10. Remove the tart from the oven and let it cool on the baking sheet for at least 10 minutes before slicing.
Glory in that golden, flaky crust cradling the sweet, caramelized peaches and lush ricotta—it’s like a cozy hug for your taste buds. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat, or enjoy a slice with your morning coffee as the ultimate breakfast dessert hybrid.
Peach and Blueberry Puff Pastry Braid
Tired of the same old fruit desserts? This Peach and Blueberry Puff Pastry Braid is here to rescue your taste buds from boredom with its flaky, buttery layers hugging a sweet-tart filling—it’s basically a fancy fruit party in pastry form, and you’re invited!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Filling
– 2 cups fresh peaches, peeled and sliced into 1/2-inch pieces
– 1 cup fresh blueberries
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
– 1 tsp cornstarch
For the Assembly
– 1 sheet frozen puff pastry, thawed according to package directions
– 1 large egg, beaten
– 1 tbsp coarse sugar (like turbinado)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the peaches, blueberries, granulated sugar, lemon juice, and cornstarch, tossing gently until evenly coated.
3. Roll out the thawed puff pastry sheet on a lightly floured surface into a 10×12-inch rectangle.
4. Spoon the fruit mixture down the center of the pastry, leaving a 1-inch border on each long side and a 2-inch border at the ends.
5. Using a sharp knife or pizza cutter, cut 1-inch-wide diagonal strips along both long sides of the pastry, starting from the edge of the filling out to the border.
6. Fold the top and bottom 2-inch borders over the ends of the filling to seal it in.
7. Braid the pastry by alternately folding the diagonal strips from each side over the filling, overlapping them in a crisscross pattern.
8. Brush the entire braided pastry with the beaten egg, then sprinkle evenly with the coarse sugar.
9. Bake at 400°F for 20-25 minutes, or until the pastry is puffed and golden brown and the filling is bubbling.
10. Let the braid cool on the baking sheet for 10 minutes before slicing to allow the filling to set.
Kick back and admire your handiwork—this braid boasts a crisp, golden exterior that gives way to a juicy, jammy center, with the peaches and blueberries playing a sweet-tart duet. Serve it warm with a scoop of vanilla ice cream for a cozy treat, or slice it up for a stunning brunch centerpiece that’ll have everyone asking for seconds!
Peach Danish with Honey Drizzle
Tired of the same old breakfast routine? Let’s shake things up with a Peach Danish that’s so flaky and sweet, it might just steal the spotlight from your morning coffee. This buttery pastry, crowned with juicy peaches and a golden honey drizzle, is the ultimate way to turn any ordinary day into a delicious celebration.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Danish
– 1 sheet (about 8 oz) frozen puff pastry, thawed
– 2 large ripe peaches, pitted and thinly sliced
– 1/4 cup granulated sugar
– 1 large egg, beaten
For the Honey Drizzle
– 1/4 cup honey
– 1 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and cut it into 8 equal rectangles.
3. Arrange the peach slices in a single layer on top of each pastry rectangle, leaving a small border around the edges.
4. Sprinkle the granulated sugar evenly over the peaches on each pastry.
5. Brush the exposed edges of the pastry with the beaten egg to help them brown beautifully in the oven.
6. Bake in the preheated oven for 20-25 minutes, until the pastry is puffed and golden brown.
7. While the Danish bakes, whisk together the honey and melted butter in a small bowl until smooth.
8. Remove the Danish from the oven and let them cool on the baking sheet for 5 minutes.
9. Drizzle the honey mixture over the warm Danish just before serving.
All done! You’ll love the contrast of the crisp, buttery pastry with the soft, caramelized peaches, all tied together by that sweet, sticky honey drizzle. For a fun twist, serve these warm with a scoop of vanilla ice cream or a dollop of whipped cream for an instant dessert upgrade.
Peach and Mascarpone Pastry Bites
Zesty, juicy peaches and creamy mascarpone are about to have a flaky, buttery party, and you’re invited to the most deliciously simple shindig of the season—no RSVP required, just an appetite for something sweet and spectacular.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Filling & Assembly
– 1 sheet (about 8 oz) frozen puff pastry, thawed
– 2 medium ripe peaches, pitted and thinly sliced (about 1 1/2 cups)
– 4 oz (1/2 cup) mascarpone cheese, at room temperature
– 2 tbsp granulated sugar
– 1 tbsp fresh lemon juice
For Finishing
– 1 tbsp unsalted butter, melted
– 1 tbsp coarse sugar (like turbinado)
– Powdered sugar, for dusting (optional)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it gently with a rolling pin to smooth any seams—this helps it bake evenly without splitting.
3. Cut the pastry into 12 equal squares using a sharp knife or pizza cutter, then place them spaced apart on the prepared baking sheet.
4. In a medium bowl, stir together the mascarpone, granulated sugar, and lemon juice until smooth and creamy; this mixture should hold its shape without being runny.
5. Spoon about 1 teaspoon of the mascarpone mixture onto the center of each pastry square, spreading it slightly but leaving a 1/4-inch border around the edges.
6. Arrange 2-3 peach slices in a single layer over the mascarpone on each square, pressing them gently to adhere.
7. Brush the exposed pastry edges lightly with the melted butter using a pastry brush, then sprinkle the coarse sugar evenly over the buttered areas for a sweet, crunchy finish.
8. Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown and the peaches look tender and slightly caramelized—peek at the 15-minute mark to avoid over-browning.
9. Let the pastries cool on the baking sheet for 5 minutes before serving; if desired, dust lightly with powdered sugar for a pretty, snowy effect.
Yum! These bites deliver a dreamy contrast of crisp, buttery layers against the soft, lush peaches and velvety mascarpone, with a hint of lemon brightening every forkful. Serve them warm at a brunch spread or as a fancy finger dessert that’ll have guests begging for the recipe—maybe hide the evidence quickly!
Peach and Raspberry Phyllo Pastries
Venture beyond the basic fruit salad, because these Peach and Raspberry Phyllo Pastries are about to become your new favorite way to impress with minimal effort—think of them as the elegant, flaky cousins of a pop-tart that actually went to culinary school.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Filling:
- 2 cups fresh peaches, peeled and diced into 1/2-inch pieces
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For Assembly & Baking:
- 10 sheets phyllo dough, thawed according to package instructions
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the diced peaches, raspberries, granulated sugar, cornstarch, and vanilla extract; gently toss until the fruit is evenly coated and set aside. Tip: Let this mixture sit for 5 minutes to allow the sugar to draw out some juices, which helps prevent a soggy pastry bottom.
- Lay one sheet of phyllo dough on a clean, dry surface and quickly brush it lightly with melted butter using a pastry brush.
- Place a second sheet of phyllo directly on top and brush it with butter; repeat this layering and buttering process until you have a stack of 5 buttered sheets.
- Cut the stacked phyllo sheets into 6 equal rectangles using a sharp knife or pizza cutter.
- Spoon about 3 tablespoons of the peach-raspberry filling onto the center of each phyllo rectangle, leaving a 1-inch border on all sides.
- Gently fold the two longer sides of each rectangle over the filling, then fold the two shorter ends to create a neat parcel; place each parcel seam-side down on the prepared baking sheet. Tip: Work quickly to prevent the phyllo from drying out and becoming brittle—cover unused sheets with a damp towel.
- Brush the tops of all the pastries with the remaining melted butter.
- Bake in the preheated oven for 12–15 minutes, or until the pastries are golden brown and crisp. Tip: Rotate the baking sheet halfway through baking for even browning, as oven hotspots can cause uneven cooking.
- Remove the pastries from the oven and let them cool on the baking sheet for 5 minutes.
- Dust the warm pastries generously with powdered sugar using a fine-mesh sieve.
Delight in the contrast of the shatteringly crisp, buttery phyllo layers against the juicy, sweet-tart burst of peaches and raspberries. Serve these warm with a scoop of vanilla ice cream for a decadent twist, or enjoy them as a handheld treat—their flaky texture holds up beautifully without making a mess.
Peach and Caramelized Onion Tart
Tired of the same old holiday treats? Let’s ditch the sugarplums and dive into something savory-sweet that’ll make your taste buds do a happy dance. This Peach and Caramelized Onion Tart is the culinary equivalent of a cozy sweater—unexpectedly delightful and ridiculously comforting.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the crust:
– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– ½ cup (1 stick) unsalted butter, cold and cubed
– 3-4 tablespoons ice water
For the filling:
– 2 tablespoons unsalted butter
– 1 large yellow onion, thinly sliced
– 2 ripe peaches, pitted and sliced into ½-inch wedges
– 4 ounces goat cheese, crumbled
– 1 tablespoon fresh thyme leaves
– ½ teaspoon black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a food processor, pulse the all-purpose flour and salt until combined.
3. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Tip: Keep that butter cold for a flaky crust—no one wants a soggy bottom!
4. Drizzle in 3 tablespoons of ice water and pulse until the dough just comes together. Add the remaining tablespoon if needed.
5. Turn the dough onto a floured surface, shape it into a disk, wrap in plastic, and refrigerate for 15 minutes.
6. While the dough chills, melt 2 tablespoons of unsalted butter in a skillet over medium heat.
7. Add the thinly sliced yellow onion and cook, stirring occasionally, for 15-20 minutes until golden brown and caramelized. Tip: Low and slow is the key here—don’t rush the onions or they’ll burn!
8. Roll out the chilled dough into a 12-inch circle and transfer it to a baking sheet.
9. Spread the caramelized onions evenly over the dough, leaving a 1-inch border.
10. Arrange the peach wedges in a single layer on top of the onions.
11. Sprinkle the crumbled goat cheese, fresh thyme leaves, and black pepper over the peaches.
12. Fold the edges of the dough over the filling to create a rustic crust.
13. Bake at 375°F (190°C) for 25-30 minutes, until the crust is golden and the peaches are tender. Tip: Let it cool for 5 minutes before slicing to avoid a filling avalanche.
Just imagine that first bite: the buttery crust shatters, giving way to sweet peaches and savory onions, all tied together with creamy goat cheese. Serve it warm with a drizzle of honey for extra pizzazz, or pair it with a crisp salad to balance the richness—either way, it’s a showstopper that’ll have everyone asking for seconds.
Peach and Cinnamon Roll Pastry Bake
Rise and shine, sleepyheads—it’s time to turn your morning into a cozy, cinnamon-scented hug with a pastry that’s basically dessert masquerading as breakfast. Picture this: flaky, buttery layers cuddling juicy peaches and a swirl of warm cinnamon sugar, all baked into a golden, pull-apart masterpiece that’ll make your kitchen smell like a holiday bakery. Trust me, this Peach and Cinnamon Roll Pastry Bake is the ultimate lazy-morning win that requires minimal effort for maximum delicious drama.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the pastry base:
– 1 package (17.3 oz) frozen puff pastry sheets, thawed
– 2 tablespoons unsalted butter, melted
For the filling:
– 2 cups fresh peaches, peeled and thinly sliced
– 1/2 cup granulated sugar
– 2 teaspoons ground cinnamon
For the glaze:
– 1 cup powdered sugar
– 2 tablespoons milk
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Unfold the thawed puff pastry sheets on a lightly floured surface and brush each sheet evenly with the melted unsalted butter using a pastry brush.
3. In a medium bowl, toss the thinly sliced fresh peaches with the granulated sugar and ground cinnamon until well-coated.
4. Arrange the peach mixture in a single layer over one buttered pastry sheet, leaving a 1-inch border around the edges.
5. Place the second pastry sheet on top of the peaches and press the edges together firmly to seal, then use a sharp knife to score the top lightly in a diagonal pattern for a decorative touch.
6. Transfer the assembled pastry to the prepared baking dish and bake in the preheated oven for 30–35 minutes, or until the top is puffed and golden brown.
7. While the pastry bakes, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth to make the glaze.
8. Remove the pastry from the oven and let it cool in the dish for 10 minutes to set slightly.
9. Drizzle the glaze evenly over the warm pastry using a spoon or piping bag.
10. Slice into squares and serve immediately while still warm.
As you bite into this bake, expect a delightful contrast: the pastry stays irresistibly flaky and crisp on the outside, while the peaches soften into a jammy, cinnamon-kissed filling that oozes with every forkful. Try serving it warm with a scoop of vanilla ice cream for an indulgent twist, or pair it with a hot coffee to balance the sweetness—it’s a versatile treat that’s perfect for brunch crowds or a solo cozy morning.
Peach and Pistachio Baklava
Hear that? It’s the sound of your taste buds doing a happy dance because we’re about to make a dessert that’s part summer vacation, part nutty celebration. This Peach and Pistachio Baklava takes the classic flaky, honey-soaked pastry and gives it a juicy, fruity twist that’s basically sunshine in a baking dish. Get ready to layer, drizzle, and bake your way to a treat that’s as fun to make as it is to devour.
Serving: 24 pieces | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
For the Filling:
– 2 cups shelled pistachios, finely chopped
– 2 large ripe peaches, peeled, pitted, and diced into ¼-inch pieces
– ½ cup granulated sugar
– 1 teaspoon ground cinnamon
For Assembly:
– 1 package (16 ounces) phyllo dough, thawed according to package instructions
– 1 cup unsalted butter, melted and cooled slightly
For the Syrup:
– 1 cup honey
– ½ cup water
– ½ cup granulated sugar
– 1 tablespoon fresh lemon juice
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with some of the melted butter.
2. In a medium bowl, combine the finely chopped pistachios, diced peaches, ½ cup granulated sugar, and ground cinnamon for the filling; set aside.
3. Unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent drying out. Tip: Work quickly with phyllo to keep it pliable.
4. Place one sheet of phyllo in the prepared baking dish and brush it lightly with melted butter using a pastry brush. Repeat this layering and buttering process until you have 8 sheets stacked.
5. Evenly sprinkle one-third of the peach and pistachio filling mixture over the buttered phyllo layers.
6. Add 4 more sheets of phyllo on top, brushing each with butter as before.
7. Sprinkle another third of the filling over these layers.
8. Repeat with 4 more buttered phyllo sheets and the remaining filling.
9. Top with the final 8 sheets of phyllo, brushing each with butter, and pour any remaining butter over the top.
10. Using a sharp knife, carefully cut the baklava into 24 diamond or square pieces all the way through to the bottom of the dish before baking. Tip: Cutting now makes serving easier later.
11. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.
12. While the baklava bakes, make the syrup: In a small saucepan over medium heat, combine the honey, water, ½ cup granulated sugar, and lemon juice.
13. Bring the syrup to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally, until slightly thickened.
14. Remove the syrup from the heat and stir in the vanilla extract. Tip: Let the syrup cool slightly so it soaks in better.
15. As soon as the baklava comes out of the oven, immediately pour the warm syrup evenly over the hot pastry, aiming for the cut lines.
16. Allow the baklava to cool completely in the dish at room temperature for at least 4 hours to let the syrup fully absorb.
A flaky, buttery masterpiece awaits! Each bite delivers a crisp shatter from the phyllo, a sweet-tart pop from the peaches, and a rich crunch from the pistachios, all soaked in that sticky honey syrup. Serve it with a dollop of vanilla ice cream for a cool contrast, or simply enjoy a piece with your afternoon coffee—it’s a dessert that’s as versatile as it is irresistible.
Peach and Lavender Pastry Squares
Just when you thought peaches had peaked in pie season, these flaky, fragrant squares swoop in to steal the spotlight—like a dessert superhero in pastry armor. Picture this: sweet summer peaches and floral lavender cozying up in a buttery crust, ready to make your taste buds do a happy dance. It’s the kind of treat that says ‘fancy’ but whispers ‘easy,’ perfect for impressing guests or just treating yourself to a little midday magic.
Serving: 9 squares | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the crust:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 3/4 cup unsalted butter, cold and cubed
– 1 large egg, beaten
For the filling:
– 3 large peaches, peeled and diced
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon dried culinary lavender
– 1 teaspoon vanilla extract
For assembly:
– 1 tablespoon turbinado sugar (for sprinkling)
Instructions
1. Preheat your oven to 375°F and line an 8×8-inch baking pan with parchment paper, letting it overhang the sides for easy removal later.
2. In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, and salt until well combined.
3. Add the cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs—this keeps the crust flaky, so don’t overmix!
4. Pour in the beaten egg and stir just until a dough forms, then press it evenly into the bottom of the prepared pan to form the crust layer.
5. In a medium bowl, toss the diced peaches with 1/4 cup granulated sugar, cornstarch, dried culinary lavender, and vanilla extract until the peaches are evenly coated.
6. Spread the peach filling over the crust in an even layer, making sure to scrape out any sugary juices from the bowl.
7. Sprinkle the top with turbinado sugar for a delightful crunch and golden finish once baked.
8. Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbly around the edges—a visual cue that it’s perfectly set.
9. Remove from the oven and let cool completely in the pan on a wire rack, about 1 hour, to allow the filling to firm up before slicing.
10. Use the parchment overhang to lift the pastry out of the pan, then cut into 9 even squares with a sharp knife for clean edges.
Oh, the joy of biting into these squares! The crust shatters into buttery flakes, giving way to a juicy, fragrant peach filling with just a hint of lavender that’s floral without being overpowering. Serve them warm with a dollop of whipped cream for a cozy treat, or pack them for a picnic—they’re sturdy enough to travel but elegant enough to feel like a special occasion.
Peach and Coconut Turnovers
Dare we say there’s a more festive handheld treat than a flaky, golden turnover? We think not—especially when it’s stuffed with juicy peaches and creamy coconut, a combo so good it might just make your holiday guests forget about the fruitcake. Get ready to bake up some magic that’s equal parts easy and impressive.
Serving: 8 turnovers | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
For the filling:
– 2 cups fresh peaches, peeled and diced (about 3 medium peaches)
– 1/2 cup sweetened shredded coconut
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
For the assembly:
– 1 package (17.3 oz) frozen puff pastry sheets, thawed according to package directions
– 1 large egg
– 1 tablespoon water
– 2 tablespoons turbinado sugar (for sprinkling)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the diced peaches, shredded coconut, granulated sugar, cornstarch, and vanilla extract. Tip: Toss gently to avoid mashing the peaches—you want those chunks intact for a juicy bite!
3. Unfold one puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any seams.
4. Cut the pastry into 4 equal squares using a sharp knife or pizza cutter.
5. Spoon about 2 tablespoons of the peach-coconut filling onto the center of each square.
6. In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash.
7. Brush the edges of each pastry square lightly with the egg wash.
8. Fold each square diagonally over the filling to form a triangle, pressing the edges firmly with your fingers to seal.
9. Use a fork to crimp the edges all around, ensuring no filling escapes during baking.
10. Place the turnovers on the prepared baking sheet, spacing them about 2 inches apart.
11. Brush the tops of the turnovers with the remaining egg wash.
12. Sprinkle each turnover generously with turbinado sugar for a sparkling, crunchy finish.
13. Bake in the preheated oven for 16–18 minutes, or until the turnovers are puffed and deep golden brown. Tip: Rotate the baking sheet halfway through for even browning—no one wants a lopsided tan!
14. Let the turnovers cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: Resist the urge to bite in immediately; that filling is lava-hot and worth the brief wait.
Every bite of these turnovers delivers a buttery, flaky crunch that gives way to a sweet, tropical filling—the peaches stay tender, while the coconut adds a delightful chew. Enjoy them warm with a scoop of vanilla ice cream for a cozy dessert, or pack them for a picnic where they’ll steal the spotlight faster than you can say “seconds, please!”
Peach and Dark Chocolate Pastry Twists
Who says you can’t have dessert for breakfast? These Peach and Dark Chocolate Pastry Twists are the flaky, buttery, fruit-and-chocolate-filled excuse you’ve been looking for to justify eating something sweet before noon—or hey, we won’t judge if you make them for a midnight snack either. They’re like a fancy danish and a chocolate croissant had a delicious, slightly messy love child, and you get to enjoy the delicious results with minimal effort.
Serving: 8 twists | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
For the Filling & Assembly:
– 1 sheet (about 8 oz) frozen puff pastry, thawed according to package directions
– 1 large ripe peach, pitted and thinly sliced (about 1 cup)
– 1/2 cup (about 3 oz) dark chocolate chips or chopped dark chocolate (60-70% cacao)
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
For the Egg Wash & Finish:
– 1 large egg
– 1 tablespoon water
– 1 tablespoon coarse sugar or additional granulated sugar for sprinkling
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. On a lightly floured surface, gently unfold the thawed puff pastry sheet. Using a rolling pin, roll it out slightly to smooth any seams and create a rectangle about 10×12 inches.
3. In a small bowl, stir together the 2 tablespoons granulated sugar and 1/4 teaspoon ground cinnamon.
4. Sprinkle the cinnamon-sugar mixture evenly over the entire surface of the puff pastry.
5. Arrange the thin peach slices in a single layer over one half of the pastry rectangle (lengthwise), leaving a 1/2-inch border at the edges. Tip: Pat the peach slices dry with a paper towel first to prevent a soggy bottom.
6. Evenly scatter the 1/2 cup of dark chocolate chips over the peaches.
7. Fold the empty half of the pastry rectangle over the peach and chocolate filling, gently pressing the edges to seal. Use the tines of a fork to crimp the three open sides firmly.
8. Using a sharp knife or pizza cutter, cut the filled pastry crosswise into 8 even strips, each about 1 to 1.5 inches wide.
9. Carefully twist each strip 3-4 times, then place it on the prepared baking sheet, pressing the ends down slightly to secure. Leave about 2 inches between twists.
10. In a small bowl, whisk together 1 large egg and 1 tablespoon of water to make an egg wash. Tip: A proper egg wash is key for that beautiful, golden-brown shine.
11. Lightly brush the top of each pastry twist with the egg wash using a pastry brush.
12. Sprinkle the twists evenly with 1 tablespoon of coarse sugar.
13. Bake in the preheated oven for 16-18 minutes, or until the pastry is puffed and deeply golden brown. Tip: Ovens vary, so start checking at 16 minutes—the chocolate should be melted and the peaches tender.
14. Let the twists cool on the baking sheet for at least 5 minutes before serving.
Get ready for layers of crisp, shattering pastry that give way to juicy, sweet peaches and pockets of rich, molten dark chocolate. The coarse sugar adds a delightful crunch that plays perfectly against the soft filling. Serve them warm with a dusting of powdered sugar for extra whimsy or alongside a scoop of vanilla ice cream for the ultimate indulgence.
Summary
Kick off your summer baking with these 18 delightful peach pastry recipes! From flaky turnovers to rustic galettes, there’s a perfect treat for every occasion. We hope you find a new favorite to share with family and friends. Don’t forget to leave a comment telling us which recipe you loved most and pin this article to your Pinterest boards for easy reference. Happy baking!
