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.
4-6fresh peaches, thinly sliced peeling the skin is optional. I slice super thin and leave on
1sheet of thawed puff pastry
3tbspbutter, cut into cubes
1/4cupbrown sugar, packed
1/4tspcardamom
2cupsheavy cream
1tbspsugar
1tbspvanilla 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.