Wednesday, August 24, 2011

Peach Breakfast Pastries

We've been getting some amazing peaches in the farmer's market and grocery store this year. They're so good!

While I love them for snacking, I often just slice them up for breakfast (using this super easy and fast method) and eat them alongside my usual toast for breakfast. Or sometimes I go a little crazy and shmear cream cheese on top of my toast and then top that with thin peach slices.

But this past weekend my father-in-law was visiting and I thought it would be fun to do something a little different.

So I grabbed a sheet of puff pastry, cut it into circles, topped them with peach slices, brushed them with an egg wash, baked them and then drizzled a bit of honey on top. And then we ate. And ate some more.

I thought you guys might enjoy a yummy and quick way to change up your regular breakfast routine.

Peach Puffed Pastry
Yields about 12 pastries

2 peaches, sliced thinly
1 sheet of puff pastry, thawed
1 egg
1 tbsp. water
3 tbsp. honey

Preheat your oven to 375. Using a round cookie cutter, cut the puff pastry into circles. Place the pastry onto a greased baking sheet, with at least an inch between each one. Then top with peach slices. Whisk together egg and water; brush the top of each pastry with the egg wash.

Bake pastries at 375 for about 10 minutes or until golden brown. Remove the pastries from the oven and drizzle them with honey. Serve immediately.


  1. So, I attempted this this weekend with mixed results.
    I think my foremost question is whether "puff pastry" refers to phyllo dough (which may be where I went wrong). I couldn't really get it to cut very well, and so I went for a massive rectangle covered in peaches, which promptly stuck to the pan. Advice?


I love feedback from y'all and try my best to respond to as many questions as possible.