FFf Eclectic Red Barn: Fresh Peach Puffs

Wednesday, August 8, 2018

Fresh Peach Puffs

We love fresh peaches and any way to use them in a dessert is OK with hubby. These peach puffs come together easily and taste great. 

They would also be yummy for breakfast or a brunch.
Eclectic Red Braid: Peach Breakfast Puffs

I like the idea of a smaller dessert. Something I can enjoy while watching what I eat and hubby eats several. Why are women always watching their weight while the men don't seem to care? I don't understand that.

Eclectic Red Barn:breakfast breads

You could use any filling you like. Blueberries would be nice in these too or cherries.

Recipe                                            Print

Peach Breakfast Puffs
closeup of peach puffs.JPG

I pkg Puff pastry
Homemade peach filling (you can use any filling you like) - recipe below
1 egg

1 c. powdered sugar
3 Tbsp. cream cheese
1-2 Tbsp. milk

Home  Made Peach Filling:
2 cups fresh or frozen peaches
¼ - ½ cup sugar
¼ - ½ cup water
1 TBSP cornstarch
1 TBSP lemon juice
1   In a pot over medium high heat combine ¼ - ½ cups, sugar, cornstarch, and lemon juice, stirring constantly.
2   Add peaches and stir to coat. Cook on medium low heat for 5 - 10 minutes or until mixture thickens.
3   Allow peaches to cool.


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Take one of the thawed puff pastry sheets and lightly roll out. Use a donut cutter to cut out circles. (Use a glass if you don’t have a donut cutter)
  3. Prepare peach filling (See below) or use canned peaches. Drop a small amount of the peach mixture 1-2 teaspoons into the center of each circle.
  4. Brush edges with water. Place second circle on top and seal the edges. I use a fork to pinch the two edges together and seal them. Bake at 375 for 12-15 minutes. (Until golden brown)
  5. While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth and consistency is thick, but able to drizzle with a spoon.

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