Peaches and Cream Pastries
Walking through the produce section of any store this time of year, I can only smell one thing: peaches. I have zero complaints. I've been buying all the peaches and doing everything I can with them before they go bad- why does fruit go bad so fast?? I've been cooking them, eating them in salads, and freezing them when they're super ripe and adding them to smoothies. The most significant thing I've been doing with these fuzzy nectarines is making these peaches and cream pastries. *drool*
Like most recipes, I made this one by mistake one morning when we had "nothing to eat". There were a few very ripe peaches on the counter and some puff pastry in the freezer, so I got to work. The smell that fills your entire house when caramelizing the peaches is soooo amazing. 10/10 would recommend caramelizing peaches every chance you get- ice cream topping, anyone?
When my husband tried these flaky pastries, he called them "toaster strudels on crack". While I don't condone crack, I do take that as a compliment. These little guys come together pretty easily- the most difficult part is using self control to not inhale them all. To peel the peaches, I use a vegetable peeler. You don't *have* to peel them, but I've left the skin on in the past while making them and the skins pretty much all fell off in the caramelizing process, leaving me to fish out and discard all the skin which was a little annoying. On that note, pick your battle- vegetable peeling ripe peaches, or fishing for skins in hot caramel.
If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Peaches and Cream Pastries
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
· 2 ripe peaches, peeled, sliced, and pit removed
· 1 teaspoon lemon juice
· pinch of cinnamon
· 2 tablespoons vegan butter (I used Earth Balance)
· 3 tablespoons light brown sugar, packed
· 4 ounces vegan cream cheese, softened (I used Kite Hill)
· ½ teaspoon vanilla extract
· 2 tablespoons pure maple syrup
· Puff pastry, thawed
· 3 tablespoons soy or almond milk
· 1 tablespoon granulated sugar
· 2 tablespoons light corn syrup
1. Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
2. To make the caramelized peaches, toss the sliced peaches in a medium bowl with the lemon juice and cinnamon. Set aside. Melt butter and sugar in a large skillet over medium heat, then add in the peach mixture. Cook, gently stirring occasionally, about 5-8 minutes or until caramelized. Set aside.
3. In a small bowl, mix together the cream cheese, vanilla, and maple syrup until smooth and well incorporated. Set aside.
4. On a lightly floured surface, unroll and using a sharp knife or pizza cutter, cut your puff pastry sheet into even rectangles. Move the rectangles to the parchment lined baking sheet, spaced evenly apart.
5. Using a sharp knife, scrape along the surface (or “score”) a small ¼-inch border on each pastry rectangle. Do not cut fully through the pastry. Brush the ¼-inch border of pastry with dairy free milk and sprinkle with your tablespoon of sugar.
6. Add about a tablespoon of the cream cheese mixture to the center of each pastry, spreading it evenly up to the scored line you cut in the dough (do not spread onto the sugared border).
7. Arrange a few caramelized peach slices on top of the cream cheese mixture. Bake in preheated oven for 15-24 minutes, or until golden and pastry border has puffed up.
8. Remove from oven and brush raised borders with corn syrup. Allow to cool, and enjoy!