Puff Pastry Peach Galettes
Puff Pastry Peach Galettes look as good as they taste. If you love pastries and croissants and you haven’t made this quick, easy shortcut goodie, you need to get on it immediately!
I’m using peaches because it’s a perfect in-season, summer-time fruit. They also bake perfectly. They are a great way to showcase peaches at their prime. Each individual galette that I’m making for this recipe starts with a rectangle of puff pastry that is covered with a layer of sweet vanilla custard and thin slices of ripe peaches.
Because this is one of Sweet Goodie’s “Shortcut Goodies” and made easy for the novice baker I’ve used Horn’s Custard powder to make these peach galettes. You’ll need whole milk and a bit of sugar and vanilla to make it and I only used 1/2 the recommended amount of ingredients suggested. When cut in half, it makes a lot of custard. Unless you want extra, go for the full amount.
You can easily score the edges of a full sheet of puff pastry dough with a 1″ border to make a full on galette. But this time around, I made them for a brunch party so each person could get the all-around crispy edges of pastry you can only get when you make them individual.
After you slice the peaches, you can sweeten them with sugar and cinnamon and toss in a bowl. But as you see here in the photo, I simply sprinkled this mixture directly on the peaches so as not to over sweeten the fruit. The result is glorious. Plus, you’ll dust them powdered sugar or glaze them with jam, so the fruit doesn’t need to be masked with too much sugar like most recipes suggest.
When they come out, they’ll fall a bit in the center. But don’t worry. It’s part of their charm. And, they’re so darn delicious and light, you’ll have to restrain yourself from eating the whole lot in one sitting!
Puff Pastry Peach Galettes
- Puff Pastry Shells or Puff Pastry Sheets
- Custard Powder
- 1 cup milk (for custard)
- 2 tsp sugar (for custard)
- 1 tsp vanilla extract (for custard)
- 2 ripe peaches
- 1/4 cup sugar (for peaches)
- 1 tsp cinnamon
- Apricot or Peach Jam for glazing
- 1/4 cup Powdered Sugar for dusting
Preheat oven to 400˚
Take puff pastry out of the freezer and let defrost for 30 minutes. Prepare Custard according to package, cook an cool. Slice peaches in thin slices. If using puff pastry sheet, score a 1″ border with a knife around the edges of the pastry. Do not cut all the way through. This will allow the edges to puff up around the peaches. Sprinkle some sugar and cinnamon over the pastry. Spread about 1 tsp of custard in each shell (or spread entire custard mixture over sheet) and place sliced peaches over custard. Sprinkle more sugar and cinnamon over the peaches.
Bake on high heat for 20 minutes. Then, turn off oven and let the galette(s) sit in over for 10 minutes more. Finish off with by brushing apricot or peach jam on peaches for extra goodness and shine.