Peach Breakfast Puffs

This week I decided to make some Peach Breakfast Puffs for my husband to take to work.

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:

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.

The post Peach Breakfast Puffs first appeared on Eclectic Red Barn.

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