18 Delicious Peach Pastry Recipes for Summer

Unlock the sweet, juicy flavors of summer with our roundup of 18 delicious peach pastry recipes! Whether you’re craving a flaky peach galette for a picnic or a cozy peach cobbler to end your day, these treats are sure to delight. Perfect for home cooks looking to celebrate the season’s bounty, each recipe promises a taste of sunshine. Dive in and find your new favorite peach creation!

Peach and Cream Cheese Danish

This Peach and Cream Cheese Danish is the perfect blend of sweet and tangy, wrapped in a flaky pastry that’s sure to impress. Today, we’ll walk through each step to create this delightful treat, ensuring even beginners can follow along with confidence.

Ingredients

• 1 sheet puff pastry, thawed (I find that letting it sit at room temp for about 40 minutes makes it easier to work with)
• 4 oz cream cheese, softened (room temp blends smoother)
• 1/4 cup granulated sugar (for that just-right sweetness)
• 1 tsp vanilla extract (pure vanilla makes a difference here)
• 1 large peach, thinly sliced (ripe but firm peaches hold up better)
• 1 egg, beaten (for that golden glaze)
• 1 tbsp turbinado sugar (for a crunchy topping)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth. Tip: Use a hand mixer for a lump-free filling.
3. Roll out the puff pastry on a lightly floured surface to a 10×12 inch rectangle. Tip: Keep the pastry cold for easier handling, but not too cold to crack.
4. Spread the cream cheese mixture evenly over the pastry, leaving a 1-inch border around the edges.
5. Arrange the peach slices over the cream cheese mixture in a single layer.
6. Fold the edges of the pastry over the filling, creating a slight rim. Tip: This prevents the filling from leaking during baking.
7. Brush the edges of the pastry with the beaten egg and sprinkle the turbinado sugar over the top.
8. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.

Now, the Peach and Cream Cheese Danish emerges from the oven with a flaky crust, creamy filling, and juicy peaches. Not only does it taste heavenly warm, but it also makes for a stunning centerpiece at brunch when dusted with powdered sugar and served with a side of fresh berries.

Rustic Peach Galette

TThis Rustic Peach Galette is a beautifully imperfect dessert that celebrates the simplicity and flavor of summer peaches. It’s perfect for beginners and seasoned bakers alike, offering a forgiving crust and a juicy, fruit-filled center.

Ingredients

• 1 1/2 cups all-purpose flour (I like to use King Arthur for its consistency)
• 1/2 teaspoon salt (fine sea salt blends in more evenly)
• 1 tablespoon granulated sugar (just a hint to sweeten the crust)
• 1/2 cup unsalted butter, chilled and diced (cold butter is key for flakiness)
• 4-5 tablespoons ice water (add one at a time until dough comes together)
• 3 large peaches, sliced (ripe but firm peaches hold their shape better)
• 1/4 cup brown sugar (for a deeper flavor in the filling)
• 1 teaspoon vanilla extract (pure vanilla makes all the difference)
• 1 egg, beaten (for that golden crust finish)

Instructions

1. In a large bowl, whisk together the flour, salt, and granulated sugar.
2. Add the chilled, diced butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Stop adding water when you can press the dough together with your fingers.
4. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This rest period helps relax the gluten for a tender crust.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to the prepared baking sheet.
7. Arrange the peach slices in the center of the dough, leaving a 2-inch border. Sprinkle with brown sugar and drizzle with vanilla extract.
8. Fold the edges of the dough over the peaches, pleating as you go. Brush the crust with the beaten egg for a shiny finish. Tip: Don’t worry about making it perfect—the rustic look is part of the charm.
9. Bake for 35-40 minutes, or until the crust is golden and the peaches are bubbly. Tip: Rotate the baking sheet halfway through for even browning.

Rustic yet refined, this galette offers a buttery crust that shatters with each bite, giving way to the soft, caramelized peaches. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Peach Cobbler Puff Pastry

Sometimes, the simplest desserts bring the most joy, and this Peach Cobbler Puff Pastry is no exception. Let’s walk through creating this delightful treat that combines the juiciness of peaches with the flakiness of puff pastry.

Ingredients

• 2 cups of fresh peaches, sliced (I find that slightly firm peaches hold up better during baking)
• 1 sheet of puff pastry, thawed (keep it cold until you’re ready to use it for the best results)
• 1/2 cup of granulated sugar (I like to use a mix of white and brown sugar for a deeper flavor)
• 1 tbsp of lemon juice (a splash of brightness to balance the sweetness)
• 1 tsp of vanilla extract (the secret to enhancing all the flavors)
• 1/4 tsp of ground cinnamon (just a hint for warmth)
• 1 egg, beaten (for that golden, glossy finish)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, gently toss the sliced peaches with sugar, lemon juice, vanilla extract, and cinnamon until well coated.
3. Roll out the puff pastry on a lightly floured surface to about a 12-inch square, then transfer it to the prepared baking sheet.
4. Arrange the peach mixture in the center of the pastry, leaving a 2-inch border around the edges.
5. Fold the edges of the pastry over the peaches, pleating as you go, to create a rustic border.
6. Brush the beaten egg over the pastry edges for a golden finish.
7. Bake for 25-30 minutes, or until the pastry is puffed and golden brown, and the peaches are bubbly.
8. Let it cool for 5 minutes before serving to allow the juices to thicken slightly.

Now, the moment you’ve been waiting for: the first bite. Notice how the flaky pastry contrasts with the soft, juicy peaches, creating a harmony of textures. For an extra touch, serve it warm with a scoop of vanilla ice cream, letting it melt into the crevices for a truly indulgent experience.

Peach Mille Feuille

Yearning for a dessert that’s as delightful to look at as it is to eat? Let’s dive into making a Peach Mille Feuille, a stunning layered pastry that combines crisp puff pastry with creamy filling and fresh peaches. Perfect for summer gatherings, this recipe is a showstopper that’s easier to make than you might think.

Ingredients

• 1 sheet puff pastry, thawed (I find that letting it thaw overnight in the fridge gives the best texture)
• 2 large peaches, thinly sliced (ripe but firm peaches work best for neat layers)
• 1 cup heavy cream (chilled, for easier whipping)
• 1/4 cup powdered sugar (plus extra for dusting)
• 1 tsp vanilla extract (pure vanilla makes a difference here)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and cut it into three equal rectangles. Prick each piece all over with a fork to prevent puffing too much.
3. Bake the pastry pieces for 15-20 minutes, or until golden and puffed. Let them cool completely on a wire rack.
4. While the pastry cools, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Tip: Chill your whisk and bowl beforehand for quicker whipping.
5. Place one pastry layer on your serving plate. Spread half of the whipped cream over it, then arrange half of the peach slices on top. Repeat with the next layer, then top with the final pastry piece.
6. Dust the top with powdered sugar just before serving. Tip: For a decorative touch, use a stencil to create a pattern with the powdered sugar.

The Peach Mille Feuille offers a delightful contrast between the crisp pastry and the soft, creamy filling, with the fresh peaches adding a juicy sweetness. Serve it chilled for a refreshing summer dessert, or pair it with a drizzle of caramel sauce for an extra indulgent treat.

Peach and Almond Croissants

Kneading your way into the world of baking can be as rewarding as it is delicious, especially when you start with something as delightful as peach and almond croissants. These flaky, buttery pastries filled with the sweet tang of peaches and the nutty crunch of almonds are perfect for a weekend brunch or a cozy morning treat.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsalted butter, cold and cubed (the colder, the flakier the croissants)
• 1/4 cup granulated sugar (for that perfect sweetness)
• 1/2 tsp salt (to balance the flavors)
• 1/2 cup warm water (around 110°F, just right to activate the yeast)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 large egg, room temperature (for a golden finish)
• 1 cup diced peaches (fresh or thawed frozen, but pat them dry)
• 1/4 cup sliced almonds (toasted lightly for extra flavor)
• 1 tbsp milk (for brushing, any kind works)

Instructions

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. In a large bowl, mix flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Pour the yeast mixture into the flour mixture and stir until a dough forms. Tip: If the dough is too sticky, add a little more flour, a tablespoon at a time.
4. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
8. Spread the diced peaches and sliced almonds evenly over the dough, then roll it up tightly from the long side.
9. Cut the roll into 12 equal pieces and place them on the prepared baking sheet. Tip: Use a sharp knife for clean cuts.
10. Brush the tops with milk and bake for 20-25 minutes until golden brown. Tip: Rotate the baking sheet halfway through for even baking.
11. Let the croissants cool on a wire rack for at least 10 minutes before serving.

Golden and inviting, these peach and almond croissants offer a delightful contrast of textures—crispy on the outside, soft and juicy on the inside. Serve them warm with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.

Peach Turnovers with Vanilla Glaze

Here’s how to make Peach Turnovers with Vanilla Glaze, a delightful treat that combines the sweetness of peaches with the richness of vanilla. Perfect for beginners, this recipe will guide you through each step to ensure delicious results.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra flakiness)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key for a flaky crust)
• 1/4 cup granulated sugar (plus a little extra for sprinkling)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1/4 cup ice water (just enough to bring the dough together)
• 2 cups diced peaches (fresh or thawed frozen peaches work great)
• 1 tbsp lemon juice (to keep the peaches from browning)
• 1 tsp vanilla extract (the real deal makes all the difference)
• 1 cup powdered sugar (for that smooth, sweet glaze)
• 2 tbsp milk (whole milk gives the glaze a creamy texture)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
3. Wrap the dough in plastic and chill in the refrigerator for 30 minutes. This rest period helps the gluten relax, making the dough easier to roll.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 6-inch squares.
6. In a bowl, toss the diced peaches with lemon juice. Spoon about 1/4 cup of the peach mixture onto the center of each dough square.
7. Fold the dough over the filling to form a triangle, pressing the edges with a fork to seal. Tip: Brushing the edges with a little water helps them stick together better.
8. Place the turnovers on the prepared baking sheet, brush the tops with a little milk, and sprinkle with sugar. Bake for 20-25 minutes, or until golden brown.
9. While the turnovers bake, whisk together the powdered sugar, vanilla extract, and milk to make the glaze. Drizzle over the warm turnovers before serving.

Delight in the flaky crust and juicy peach filling, perfectly complemented by the sweet vanilla glaze. Serve these turnovers warm with a scoop of vanilla ice cream for an extra special treat.

Peach and Blueberry Pastry Squares

Making Peach and Blueberry Pastry Squares is a delightful way to bring summer flavors into your kitchen. My approach ensures even beginners can achieve flaky, fruit-filled perfection with ease.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra lightness)
• 1/2 cup granulated sugar (plus a little extra for sprinkling)
• 1/2 tsp salt (fine sea salt blends best)
• 1 cup unsalted butter, chilled and cubed (quality butter makes a difference)
• 1/4 cup ice water (just enough to bring the dough together)
• 2 ripe peaches, sliced (skin on for color and texture)
• 1 cup fresh blueberries (washed and dried thoroughly)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 egg, beaten (for that golden glaze)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, and salt until well combined.
3. Add the cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep your hands cool to prevent the butter from melting.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.
5. Divide the dough in half. Roll out one half on a floured surface to fit your baking sheet. Transfer it carefully.
6. Arrange the peach slices and blueberries evenly over the dough. Drizzle with lemon juice and sprinkle lightly with sugar.
7. Roll out the second half of the dough and place it over the fruit. Seal the edges by crimping with a fork. Tip: Make a few small slits on top for steam to escape.
8. Brush the top with beaten egg for a shiny finish. Bake for 35-40 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
9. Allow to cool slightly before cutting into squares. Serve warm or at room temperature.

With its buttery crust and juicy filling, these pastry squares are a hit at any gathering. Try serving them with a scoop of vanilla ice cream for an extra special treat.

Peach Strudel with Cinnamon

Mastering the art of baking doesn’t have to be intimidating, especially when you start with something as delightful as a Peach Strudel with Cinnamon. This recipe is perfect for beginners, offering a sweet, flaky treat that’s sure to impress.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra flakiness)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key to a flaky crust)
• 1/4 cup ice water (just enough to bring the dough together)
• 3 ripe peaches, thinly sliced (the riper, the sweeter your strudel will be)
• 1/2 cup granulated sugar (adjust based on the sweetness of your peaches)
• 1 tsp ground cinnamon (I always add a pinch more for that warm spice kick)
• 1 egg, beaten (for that golden, glossy finish)

Instructions

1. In a large bowl, combine the flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This rest period is crucial for easy rolling.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch thick.
6. Arrange the peach slices in the center of the dough, leaving a 2-inch border all around. Sprinkle with sugar and cinnamon.
7. Fold the edges over the peaches, pleating as you go, to create a rustic look. Brush the strudel with beaten egg for a golden finish.
8. Bake for 25-30 minutes, or until the crust is golden and the peaches are bubbling. Tip: Place a baking tray underneath to catch any spills.
9. Let the strudel cool for 10 minutes before slicing. This allows the juices to thicken slightly.

Rich in flavor with a perfect balance of sweet and spice, this Peach Strudel with Cinnamon is best served warm. For an extra indulgent touch, pair it with a scoop of vanilla ice cream or a dollop of whipped cream.

Peach Palmiers

Perfectly flaky and sweet, Peach Palmiers are a delightful twist on the classic French pastry, combining the buttery crunch of palmiers with the juicy sweetness of peaches. This recipe is designed for beginners, guiding you through each step to ensure success.

Ingredients

• 1 sheet puff pastry, thawed (I find that letting it sit at room temperature for about 40 minutes makes it easier to work with)
• 1/2 cup peach preserves (homemade or store-bought, but go for one with real fruit pieces for extra texture)
• 1/4 cup granulated sugar (for that perfect caramelized edge)
• 1 tbsp unsalted butter, melted (extra virgin olive oil can be a substitute, but butter gives it that rich flavor)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface, rolling it out slightly to smooth any creases.
3. Spread the peach preserves evenly over the pastry, leaving a small border around the edges to prevent sticking.
4. Starting from one long side, tightly roll the pastry halfway towards the center, then repeat from the other side so the two rolls meet in the middle.
5. Using a sharp knife, slice the rolled pastry into 1/2-inch pieces and place them on the prepared baking sheet.
6. Brush the tops of each palmier with melted butter and sprinkle generously with granulated sugar.
7. Bake for 15-20 minutes, or until the palmiers are golden brown and puffed up, rotating the baking sheet halfway through for even baking.
8. Let the palmiers cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably crisp on the outside with a tender, fruity center, these Peach Palmiers are a treat any time of day. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert or enjoy them as is with your morning coffee for a sweet start to the day.

Peach and Ricotta Pastry Puffs

You’ll find these Peach and Ricotta Pastry Puffs to be a delightful blend of sweet and creamy, perfect for a summer brunch or a light dessert. Let’s dive into making them with precision and ease.

Ingredients

– 1 sheet puff pastry, thawed (I like to keep it in the fridge overnight for the best texture)
– 1 cup ricotta cheese (full-fat for that creamy richness)
– 2 peaches, thinly sliced (ripe but firm to hold their shape)
– 1/4 cup honey (local if you can, for that floral touch)
– 1 egg, beaten (room temp eggs blend more smoothly)
– 1 tbsp powdered sugar (for that final sweet dusting)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12-inch square, then cut into 9 equal squares.
3. Place a tablespoon of ricotta in the center of each square, leaving a border around the edges.
4. Arrange 2-3 peach slices on top of the ricotta in each square.
5. Brush the edges of the pastry with the beaten egg to help them seal and brown beautifully.
6. Fold the corners of each square towards the center, slightly overlapping, to form a puff.
7. Brush the tops with more beaten egg for a golden finish.
8. Bake for 15-20 minutes, until the pastry is puffed and golden brown.
9. Drizzle with honey and dust with powdered sugar right before serving.

Here’s how these pastries turn out: the puff pastry is flaky and light, while the ricotta and peaches create a creamy, juicy center. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Peach Melba Pastry Cups

Absolutely perfect for summer gatherings, these Peach Melba Pastry Cups combine the classic flavors of peach and raspberry in a delightful, easy-to-make dessert. Let me guide you through creating these little cups of joy, step by step.

Ingredients

• 1 sheet puff pastry, thawed (I find that letting it sit on the counter for about 40 minutes works best)
• 2 ripe peaches, peeled and diced (the juicier, the better!)
• 1/2 cup raspberry jam (homemade or store-bought, but go for the seedless kind for a smoother texture)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/4 cup powdered sugar (for that sweet, snowy finish)
• 1/2 tsp vanilla extract (the real deal, not imitation)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness. Tip: Keep your rolling pin floured to prevent sticking.
3. Cut the pastry into 12 equal squares and gently press each into a muffin tin cup, forming a small well in the center.
4. In a bowl, mix the diced peaches, lemon juice, and vanilla extract. Spoon this mixture evenly into the pastry cups.
5. Bake for 15-20 minutes, or until the pastry edges are golden brown and puffed. Tip: Rotate the tray halfway through for even baking.
6. While the pastry cups are baking, warm the raspberry jam in a small saucepan over low heat until it’s more liquid. Tip: Stir constantly to prevent burning.
7. Once the pastry cups are out of the oven, drizzle the warm raspberry jam over each one.
8. Let them cool for about 5 minutes, then dust with powdered sugar before serving.

You’ll love the contrast between the flaky pastry and the soft, juicy peaches, with the raspberry jam adding a tangy sweetness. These are best served warm, perhaps with a scoop of vanilla ice cream on the side for an extra indulgent treat.

Peach and Honey Phyllo Rolls

Perfect for summer evenings, these Peach and Honey Phyllo Rolls combine the juiciness of ripe peaches with the delicate crispiness of phyllo dough, all sweetened with a touch of honey. Let’s walk through the process together, ensuring you end up with a dessert that’s as delightful to make as it is to eat.

Ingredients

• 4 ripe peaches, peeled and thinly sliced (the riper, the sweeter!)
• 1/2 cup honey (I love using local honey for its rich flavor)
• 8 sheets phyllo dough, thawed (keep them covered with a damp towel to prevent drying)
• 1/4 cup unsalted butter, melted (extra virgin olive oil can be a lighter substitute)
• 1 tsp ground cinnamon (a little extra never hurts)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, gently toss the peach slices with honey and cinnamon until evenly coated.
3. Lay one sheet of phyllo dough on a clean surface and lightly brush with melted butter.
4. Place another sheet on top, brush with butter, and repeat until you have four layers.
5. Spoon the peach mixture along one edge of the phyllo stack, leaving a 1-inch border.
6. Carefully roll the phyllo around the peaches, folding in the edges as you go to seal the filling.
7. Transfer the roll to the prepared baking sheet and brush the top with more butter.
8. Repeat the process with the remaining phyllo sheets and peach mixture.
9. Bake for 20-25 minutes, or until the rolls are golden brown and crispy.
10. Let them cool for 5 minutes before serving to allow the filling to set slightly.

Just out of the oven, these rolls offer a wonderful contrast between the crispy phyllo exterior and the soft, juicy peaches inside. Drizzle with a little extra honey before serving for an added touch of sweetness, or pair with a scoop of vanilla ice cream for a decadent treat.

Peach Cream Puff Pastry

Over the years, I’ve found that combining the sweetness of peaches with the lightness of puff pastry creates a dessert that’s both elegant and comforting. This Peach Cream Puff Pastry is a delightful treat that’s perfect for summer gatherings or a cozy night in.

Ingredients

• 1 sheet puff pastry, thawed (I always keep a box in the freezer for last-minute desserts)
• 2 large peaches, thinly sliced (ripe but firm peaches work best)
• 1 cup heavy cream (cold for better whipping)
• 2 tbsp powdered sugar (for a touch of sweetness in the cream)
• 1 tsp vanilla extract (my secret to flavorful cream)
• 1 egg, beaten (for that golden pastry shine)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and cut it into 6 equal squares.
3. Place the pastry squares on the prepared baking sheet, leaving space between them for expansion.
4. Brush the tops of the pastry squares with the beaten egg for a golden finish.
5. Bake for 15-20 minutes, or until the pastries are puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.
6. While the pastries bake, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and whisk beforehand for quicker whipping.
7. Once the pastries are cooled, slice them horizontally and fill with a generous amount of whipped cream and peach slices. Tip: Assemble just before serving to keep the pastry crisp.

So, this Peach Cream Puff Pastry offers a delightful contrast between the flaky, buttery layers of the pastry and the soft, juicy peaches, all brought together by the silky whipped cream. Serve it with a drizzle of honey or a sprinkle of cinnamon for an extra flavor boost.

Peach and Cardamom Danish

For those mornings when you crave something sweet yet sophisticated, this Peach and Cardamom Danish is a game-changer. Follow these steps to create a pastry that’s as delightful to make as it is to eat.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the better for flaky layers)
• 1/4 cup granulated sugar (a little extra won’t hurt if you have a sweet tooth)
• 1 tsp ground cardamom (freshly ground makes all the difference)
• 1/2 tsp salt (I prefer fine sea salt for its subtle flavor)
• 1/2 cup cold water (ice cold is key)
• 2 ripe peaches, thinly sliced (the juicier, the better)
• 1 egg, beaten (room temp eggs blend more smoothly)
• 1 tbsp turbinado sugar (for that perfect crunch on top)

Instructions

1. In a large bowl, whisk together the flour, sugar, cardamom, and salt until well combined.
2. Add the chilled butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the cold water, stirring with a fork until the dough just comes together. Tip: Don’t overmix to keep the pastry tender.
4. Turn the dough onto a lightly floured surface and gently knead into a ball. Flatten into a disk, wrap in plastic, and chill for 30 minutes.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll the chilled dough into a 12-inch circle on a floured surface. Transfer to the prepared baking sheet.
7. Arrange the peach slices in a spiral pattern on the dough, leaving a 1-inch border. Fold the edges over the peaches, pleating as you go.
8. Brush the edges of the dough with the beaten egg and sprinkle the entire Danish with turbinado sugar. Tip: The egg wash gives a beautiful golden finish.
9. Bake for 25-30 minutes, or until the pastry is golden and the peaches are bubbling. Tip: Rotate the baking sheet halfway through for even browning.
10. Let the Danish cool on the baking sheet for 10 minutes before slicing.

With its buttery, flaky crust and the warm, spiced sweetness of peaches, this Danish is a testament to the magic of simple ingredients. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Peach Pie Pastry Braid

Ready to dive into a delightful baking project that’s as fun to make as it is to eat? This Peach Pie Pastry Braid combines the juicy sweetness of peaches with the flaky goodness of pastry, creating a show-stopping dessert that’s perfect for any occasion.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsalted butter, cold and cubed (the colder, the flakier the pastry)
• 1/4 cup granulated sugar (just the right amount to sweeten the deal)
• 1/2 tsp salt (balances the sweetness beautifully)
• 1/4 cup ice water (key to keeping the dough tender)
• 2 cups fresh peaches, peeled and sliced (ripe but firm works best)
• 1 tbsp lemon juice (to keep those peaches bright and flavorful)
• 1/4 cup brown sugar (for a deeper, caramel-like sweetness)
• 1 tsp cinnamon (my secret weapon for warmth and spice)
• 1 egg, beaten (for that golden, glossy finish)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, and salt.
2. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for easy rolling.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll the chilled dough into a 12×8-inch rectangle.
7. In a separate bowl, toss the peach slices with lemon juice, brown sugar, and cinnamon until evenly coated.
8. Arrange the peach mixture down the center third of the dough rectangle, leaving a 1-inch border at the top and bottom.
9. Using a sharp knife, cut horizontal strips along both sides of the peach filling, about 1 inch apart.
10. Fold the strips over the filling, alternating sides to create a braided effect. Tip: Press the ends gently to seal.
11. Brush the top of the braid with the beaten egg for a shiny finish.
12. Bake for 25-30 minutes, or until the pastry is golden brown and the peaches are bubbly. Tip: Let it cool slightly before slicing to allow the filling to set.

Combining the flaky pastry with the juicy, cinnamon-spiced peaches, this braid is a textural dream. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Peach and White Chocolate Pastry

Gathering the perfect blend of sweet and creamy, this peach and white chocolate pastry is a delightful treat that combines the juiciness of fresh peaches with the smooth richness of white chocolate. Follow these steps to create a dessert that’s as beautiful as it is delicious.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup unsalted butter, cold and cubed (the colder, the flakier the pastry)
• 1/4 cup granulated sugar (for that just-right sweetness)
• 1/4 tsp salt (to balance the flavors)
• 1/3 cup ice water (key to keeping the dough tender)
• 2 ripe peaches, thinly sliced (the riper, the juicier)
• 1/2 cup white chocolate chips (I prefer Ghirardelli for their meltability)
• 1 tbsp milk (any kind works, but whole milk gives a richer glaze)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Roll out the dough on a floured surface to a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
5. Arrange the peach slices in a circular pattern on the dough, leaving a 2-inch border. Sprinkle white chocolate chips over the peaches.
6. Fold the edges of the dough over the peaches, pleating as you go. Brush the crust with milk for a golden finish.
7. Bake for 25-30 minutes, or until the crust is golden and the peaches are tender. Tip: Check at 20 minutes to prevent over-browning.
8. Let cool for 10 minutes before slicing. Tip: A pizza cutter makes clean slices easy.

Serve this pastry warm to enjoy the contrast between the flaky crust and the soft, sweet filling. For an extra touch, drizzle with melted white chocolate or serve with a scoop of vanilla ice cream.

Peach and Pistachio Baklava

This Peach and Pistachio Baklava combines the sweetness of ripe peaches with the nutty crunch of pistachios, all wrapped in flaky phyllo dough. Today, we’ll walk through each step to create this decadent dessert that’s perfect for any occasion.

Ingredients

• 1 cup unsalted pistachios, finely chopped (I love the vibrant green color they add)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1 tsp ground cinnamon (a warm spice that pairs beautifully with peaches)
• 1/2 cup unsalted butter, melted (I always use European-style for its rich flavor)
• 1 package phyllo dough, thawed (handle with care to prevent tearing)
• 2 ripe peaches, thinly sliced (choose ones that are fragrant and slightly soft)
• 1/2 cup honey (for a natural sweetness and glossy finish)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a bowl, mix the chopped pistachios, sugar, and cinnamon until well combined.
3. Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying.
4. Place one sheet of phyllo dough in the prepared dish, brush lightly with melted butter, and repeat with 5 more sheets.
5. Sprinkle a thin layer of the pistachio mixture over the phyllo, then arrange peach slices evenly on top.
6. Continue layering phyllo sheets, brushing each with butter, until you have 6 more layers.
7. Using a sharp knife, cut the baklava into diamond or square shapes before baking.
8. Bake for 35-40 minutes, or until the phyllo is golden and crisp.
9. While still warm, drizzle honey over the baklava, ensuring it seeps into the cuts.
10. Let it cool completely before serving to allow the layers to set properly.

Soaking in the honey, this baklava achieves a delightful balance between crispy and chewy textures. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Peach and Ginger Pastry Twists

Venturing into the world of baking can be as delightful as it is daunting, but these Peach and Ginger Pastry Twists are the perfect starting point for beginners. With a methodical approach and clear instructions, you’ll find the process both rewarding and surprisingly simple.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the better for flaky layers)
• 1/4 cup granulated sugar (a little extra won’t hurt if you have a sweet tooth)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1/2 cup cold water (ice-cold water is my secret to perfect dough)
• 1 ripe peach, thinly sliced (the juicier, the better)
• 1 tbsp fresh ginger, grated (for that spicy kick)
• 1 egg, beaten (for that golden glaze)
• 1 tbsp turbinado sugar (for a crunchy finish)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, and salt.
3. Add the chilled butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add the cold water, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
5. Turn the dough onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
6. Arrange the peach slices and grated ginger evenly over half of the dough rectangle.
7. Fold the other half of the dough over the peaches and ginger, sealing the edges gently.
8. Cut the dough into 1-inch strips, then twist each strip a few times and place on the prepared baking sheet.
9. Brush the twists with the beaten egg and sprinkle with turbinado sugar. Tip: The egg wash gives a beautiful golden color.
10. Bake for 20-25 minutes, or until the twists are golden and crisp. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

Light and flaky with a sweet peach filling and a hint of spicy ginger, these pastry twists are a joy to eat warm from the oven. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Conclusion

Magnificent! This roundup of 18 Delicious Peach Pastry Recipes is your ticket to summer baking bliss. Whether you’re craving pies, tarts, or something uniquely sweet, there’s a recipe here to spark joy in your kitchen. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the peach love by pinning this article on Pinterest. Happy baking!

Bella Bacinos