I'm almost embarrassed to post this recipe it's so easy. Almost. But it's SO good and the end results are SO pretty to look at I can't resist!
This is another recipe from the Savory Sweet Life cookbook, which I would have glossed right over for the time being had Alice not featured it in her weekly cookbook club. And just in case that wasn't incentive enough, the timing of her feature coincided with the debut of local peaches here in western Massachusetts. Enough said. Off to the store I went to purchase a package of frozen puff pastry.
You begin by thawing one sheet of frozen puff pastry. Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Cut the peaches in half (my peaches were on the small side so I used three peaches) remove the pit and cut the peaches into slices.
Roll the puff pastry sheet out on a lightly floured surface and cut into four equal square pieces by cutting the sheet in half vertically and horizontally. Take one square of puff pastry and rotate it so it looks like a diamond. Place peach slices across the center of the diamond from left to right.
Sprinkle with cinnamon and sugar, then grab the top and bottom corner and bring them to the center, pinching them together to seal them. Repeat this process with each of the remaining squares and peach slices.
Place the croissants on the baking sheet. Brush the puff pastry with an egg wash. Bake for 25 minutes, or until the croissants are golden brown. I topped mine with coarse sugar (because coarse sugar on top of nearly any baked good makes it better).
I imagine these would be good with any sort of fruit filling. I know I'll be making them with apples in a few weeks and would also like to try them filled with chocolate!
This is a great recipe to have on hand when you have overnight guests. It's quick, simple and yields impressive results!
2 hours ago