Thursday, November 9, 2017
Peach Breakfast Puffs
A few weeks ago I shared with you my Fresh Peach Breakfast Braid that I made with fresh peaches I had put in the freezer in the summer.
When I put the peaches in bags this summer, I was not sure how many to put in each one, so when I made the braid, I had some left over from that bag.
These little peach puffs were so easy to make and they were a big hit.
You could use any filling you like. I have also made them with blueberries.
Recipe Print
Peach Breakfast Puffs
Ingredients:
I pkg Puff pastry
Homemade peach filling (you can use any filling you like) - recipe below
1 egg
Water
Glaze:
1 c. powdered sugar
3 Tbsp. cream cheese
1-2 Tbsp. milk
Home Made Peach Filling:
Ingredients:
2 cups fresh or frozen peaches
¼ - ½ cup sugar
¼ - ½ cup water
1 TBSP cornstarch
1 TBSP lemon juice
Directions:
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.
Directions:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- 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)
- 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.
- 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)
- 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.
The post Peach Breakfast Puffs first appeared on Eclectic Red Barn.
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