This is one easy dessert to throw together. I always have puff pastry stocked in my freezer, and needed to use up some overripe peaches…this last minute creation ended up being delicious!
Here’s a trick for easily peeling peach skin: cut an “x” on the bottom of the fruit, place the peaches in boiling water for 2 minutes, then transfer to a bowl filled with ice water until cooled. The skin will peel right off!
1 sheet puff pastry, defrosted
3 ripe peaches, peeled and thinly sliced
3 tbsp sugar
1 tsp cornstarch
2 tsp fresh lemon juice
1 tsp vanilla
1 egg, beaten with a bit of water for egg wash
Preheat oven to 400°. In a small bowl, combine the peaches, sugar, cornstarch, lemon juice and vanilla. Set aside. Lightly flour a clean surface and unfold the puff pastry. Gently roll it out until smooth. Place the peach mixture in the middle of the puff pastry, then fold the edges over into the middle. It doesn’t have to be perfect, it’s nice and rustic looking when it’s done. Brush the egg wash over the crust and bake until golden brown, about 15-20 minutes.