I could have done more with these, but I didn’t. And I feel like that’s exactly why you’re here.
Look how simple! This is a four-ingredient situation. Puff pastry + peaches + sugar + powdered sugar + egg.
Five ingredients. My bad.
All we’re really doing is coating the diced peaches with a little bit of sugar, so that the juices release. I mean, they’re already insanely juicy, but this added sweetness just takes it all to an 11.
The muffin tins – an estate sale find. So use what you have! A classic muffin tin works beautifully. You just won’t have the little ruffled edges, but you’re still a good person.
Press the pastry into the tins, and spoon the peaches on in. We’ll bake this for about 15 or so. Maybe 20. Just check them at 15 to see if they’re turning golden brown. The peaches will bake through get all warm and soft and it’s truly a delight to eat.
Powdered sugar because we know what’s fun for us.
And listen, while cute as hell in the tins, they pop right out for all your breakfast or dessert snacking needs.
You could EVEN drizzle these with honey or garnish with chopped rosemary! Which reminds me, I’ve been meaning to make a rosemary hair mist, but that’s neither here nor there.
Leave these simple, or garnish the crud out of them.
Oh! You could even add a little cinnamon or nutmeg in with the sugar. Consider this recipe your blank canvas for crazytown.
Nom nom.
Ingredients
- 1 1/2 peaches, diced
- 2 tsp sugar
- 1 sheet puff pastry, cut into nine squares
- 1 egg, lightly beaten
- Powdered sugar, for garnish
Instructions
- Preheat your oven to 400.
- Place the diced peaches in a bowl and sprinkle the sugar over them. Toss to coat.
- Press the puff pastry squares into any muffin tin you prefer, and spoon the peaches into each cup. Brush the edges of the pastry with the egg wash. Bake for 15-20 minutes, until the pastries are cooked and golden brown.
- Dust with powdered sugar and serve immediately!
- Makes nine cups.
Also, go thrift you some cute muffin tins! If you want. I’m not being bossy or anything.
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