Peaches & Cream Dessert
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.
Servings: 18 puffs
Calories: 313cal
Cost: $10
Equipment
- Over sized baking sheet
- Piping bag with large star tip
- parchment paper
Ingredients
- 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 or whipped topping
- 3 tbsps. powdered sugar *optional
Instructions
- 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.
Notes
Nutritional values may vary and are meant to be a guide.
These pastries can be made up to 24 hours in advance.
Nutrition
Serving: 1pastry | Calories: 313cal | Carbohydrates: 33g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 109mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg