Sweet peach pie filling is nestled between sweet, fresh real cream, and two buttery and flaky puff pastry halves. This peaches and cream dessert is a quick and delicious bakery-quality summer dessert that is practically fool-proof.
When I think of Summer, fruits like strawberries, blueberries, peaches, and watermelon are life. I enjoy adding fresh fruits to recipes like watermelon salad, and these Waffle Bowls with Fresh Fruit & Yogurt.
While I always prefer to bake with fresh fruit, I am not opposed to using canned fruit filling. Peach pie filling is quite difficult to find in-stores so I have even resorted to making my own.
You can learn more about how to make your own filling by checking out these deliciously easy Peach Hand Pies.
If you too can appreciate a quick but tasty dessert, this Peaches and Cream Puff Pastry Dessert is ideal! You only need a few ingredient items and a mere 30 minutes to bake, cool, and fill these.
Best of all, these desserts can be made the night before for the next day’s enjoyment.
Before you get started, check out everything you will need to make these peachy perfect squares.
Puff pastry– One 17.25 box is all you will need!
Heavy whipping cream– 16 ounces works well for this dessert.
Powdered sugar- This fine sugar will sweeten your real whipped cream and provide a sweet dusting for your puff pastry which is not naturally sweet.
Peach pie filling- Two 21 ounce cans is what you will need for one batch of puff pastry. Target sells this under the Market Pantry brand.
Puff pastry handling & baking tips
Frozen puff pastry is a baking lifesaver. I love working with it for both sweet and savory desserts, but there is a trick to using it.
Do not refrigerate your puff pastry as this can ruin the baking process. Only thaw it from the freezer on the day you plan on baking with it.
When thawing your puff pastry you can take the paper package out of the box. Remove both sheets from the paper package and unfold once just thawed.
You do not want to over thaw which will cause the dough to be warm, sticky, and floppy. It is best to unwrap the dough (in 3 quarters) and cut it will still slightly firm.
To slice, place one sheet of pastry on a large cutting board and unwrap. Remove any paper pieces. Try to cut slices evenly into 9 total squares.
I used a large oven-sized baking sheet lined with parchment paper. Since puff pastry do not really spread (they rise upwards) you can line them about 1/2 inch apart. I bake mine for 13-15 minutes each at 400 degrees Fahrenheit which produces a fluffy, golden brown pastry shell.
Allow pastry to cool for 5 minutes before gently pulling it apart into two halves.
Once whipped cream is made (see recipe card below), add it to a piping bag. I used a large star tip and had to refill my bag multiple times.
I added about 3 peaches per puff and then added a generous dollop of cream to each.
Then, I carefully covered the pastries and sprinkled them with a dusting of powdered sugar.
Additionally, you could drizzle these with caramel or chocolate if you wish.
Overall, they were so delicious and will be idea for small get togethers and parties.
Peaches & Cream Dessert
- Over sized baking sheet
- Piping bag with large star tip
- parchment paper
- 17.3 ounces puff pastry dough I used Pepperidge Farms frozen puff pastry dough
- 42 ounces peach pie filling (2, 21-ounce cans)
- 16 ounces heavy whipping cream
- 3 tbsps. powdered sugar
- Allow puff pastry to full thaw until it is cool and workable.
- Preheat oven to 400 degrees Fahrenheit, and line a large baking sheet with parchment paper.
- Slice puff pastry into 9 even squares per sheet.
- Bake puff pastry for 13-15 minutes. Pastry will rise and be golden brown. Be sure not to over bake or the pastry will get scorched bottoms.
- Cool puff pastry for 15 minutes before carefully separating the tops from the bottoms.
- Add whipping cream and 2 tablespoons of powdered sugar to the stand mixer bowl. Whip for 3-5 minutes on high speed or until soft firm peaks appear. Do not over whip or you will be making butter. Place whipped cream in a large piping bag.
- After each puff pastry square is separated, layer the bottom with 1 large tablespoon of peach filling- about 2-3 clings.
- Pipe whipped cream onto each square. Add the top layer of the puff pastry and sprinkle each with a pinch of powdered sugar. Store in the fridge until ready to eat.