Jade’s Peaches and Cream Pastry
A buttery puff pastry layered with sweet cream cheese and spiced peaches, this peaches and cream pastry is a simple yet elegant dessert perfect for any occasion.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
For the peach filling:
- 6 large peaches
- ¼ cup (60g) white sugar
- 2 tablespoons (25g) brown sugar
- 1 tablespoon tapioca starch
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cardamom
- ⅛ teaspoon nutmeg freshly-grated
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
For the cream cheese:
- 8 ounces (225g) cream cheese softened to room temperature
- ½ cup (100g) white sugar
- 1 tablespoon cinnamon
For the pastry and topping:
- 3 sheets all-butter puff pastry
- 1 large egg (beaten together with the heavy cream)
- 1 tablespoon heavy cream
- 2 tablespoons white sugar (mixed with the cinnamon)
- 1 tablespoon cinnamon
Step by Step Instructions
Step 1
- Peel the peaches by submerging them in boiling water for 90 seconds, then shocking them in ice water. The peel will come right off.
Step 2
- Cut the peaches into medium chunks, and add to a large, heavy saucepan. Set aside.
Step 3
- Whisk together the sugars, tapioca starch, and spices. Add them to the saucepan with the peaches along with the cream and vanilla. Stir gently to combine, and simmer on medium heat until thickened, about 10-12 minutes, reducing the heat if needed.
Step 4
- While the peaches are cooking, beat the cream cheese together with the sugar and cinnamon. Set aside.
- When the peaches are cooked, transfer them to a medium bowl and set in the freezer or refrigerator to cool. Do not add hot filling to puff pastry.
Step 5
- When you are ready to proceed, preheat your oven to 425°F (220°C), convection if you have it.
Step 6
- Flour your counter.Line a large sheet pan with parchment, and have it nearby. Have a rolling pin at the ready, along with a spatula for transferring the pastries to the sheet pan. Have all of your components at hand: the fully-cooled peaches, cream cheese, egg wash, and cinnamon-sugar, along with some clean spoons.Since it is wise to chill puff pastry before cooking, I recommend clearing space in your freezer or refrigerator that will accommodate your lined sheet pan.
Step 7
- Lay 1 sheet of puff pastry over the counter, keeping the other sheets in the refrigerator until ready to use.
Step 8
- Roll out the puff pastry to about ⅛” (3-4mm) thickness. Cut pastry into four rectangles, and within each, score a smaller rectangle within a border of about ¼” (2mm) from the edges.
Step 9
- Over the smaller, scored rectangle, spread 1 ½ - 2 tablespoons cream cheese. Top with peach filling. Repeat with the other three pastries.
Step 10
- Brush egg wash over the exposed edges of the puff pastry, and sprinkle cinnamon-sugar over the surface of each pastry.
Step 11
- Transfer the pastries to your freezer or refrigerator, prepare another sheet pan, and continue preparing your pastries. Ideally, by the time you have completed your next round of pastries, the first batch will be cold and ready to go.
Step 12
- Place the pastries in the oven and bake for 12 minutes, then reduce the temperature to 375° (190°C) and continue to bake for another 12-15 minutes or until the pastry is fully cooked and golden brown.
Step 13
- Set aside on a rack to cool, and repeat until all the pastries are baked. Serve warm. They are delicious as they are, but some vanilla ice cream or lightly-sweetened crème fraîche are wonderful accompaniments. I like to add a little cardamom to my crème fraîche.
