The perfect Summer treat!
Fresh peaches are definitely a weakness. I had some on hand and company coming over so I threw together this beauty.
I layered thinly sliced ripe peaches on puff pastry. 3 tablespoons of butter diced, 1/4 cup brown sugar, and 1/4 tsp of cardamom. Bake on 350° for 20-30 minutes or until golden. To finish off I whipped up fresh vanilla cream to top. Yum!
Just Peachy!
A Summer pastry that is layered in fresh peaches on a fluffy puff pastry crust. Topped with brown sugar, butter, and cardamom. Finish this beauty off with fresh vanilla cream.
Servings: 8 servings
Ingredients
- 4-6 fresh peaches, thinly sliced peeling the skin is optional. I slice super thin and leave on
- 1 sheet of thawed puff pastry
- 3 tbsp butter, cut into cubes
- 1/4 cup brown sugar, packed
- 1/4 tsp cardamom
- 2 cups heavy cream
- 1 tbsp sugar
- 1 tbsp vanilla extract
Instructions
- Set the oven to 350°
- Thaw out 1 puff pastry sheet by letting it sit out for about 20 minutes room temperature.
- In the mean time slice the peaches very thin. You can peel 1st if you do not like the peel. I use 4-6 fresh peaches, really depends on the size. We want to fill the pastry crust. Start with 4 and cut more if needed.
- Set the peaches aside and lets prep the pastry. Line a baking sheet with parchment paper. Now lightly flour a working surface and lay the pastry on top. Using a floured rolling pin gently roll out into a larger rectangle. Not too thin, just a bit bigger. If any part of the pastry is coming apart simply pinch back together.
- Ok let's move to the pastry to the baking sheet. Start to layer the peaches leaving a 1/2 inch crust. Like you would a pizza all the way around.
- After you got all the peaches on, add the butter cubes evenly on top of the peaches. Next sprinkle on the brown sugar and the cardamom.
- Bake for 20-30 minutes. The crust should be golden brown.
- While that is baking we will make the whipped cream.
- In a mixing bowl, add the cream, sugar, and vanilla. Using a hand mixer on med/high speed start mixing. Turn the bowl on an angle letting the cream come to one side on the bottom, Whip on high speed. It should start getting thicker.
- Continue whipping until stiff peaks and is light and airy like whip cream from the store. Refrigerate until ready to use.
- When the pastry is ready, let it cool slightly, then cut into squares, and serve with the fresh cream!
- Store for up to 3 days. Reheat in the microwave or oven.
- ENJOY!
