These easy peach pastries start with store-bought puff pastry and are filled with peaches, mascarpone or cream cheese. All with a pretty "Rose" shape!
It's peach season and if you happen to have some puff pastry in the freezer needing using up (like I did :), you could soon be enjoying these lovely and super easy peach puff pastries.
Perfect with your breakfast coffee or your afternoon tea, these pastries start with store-bought puff pastry, get a bit of mascarpone (or cream cheese) and vanilla filling, fresh peach slices and a smattering of jam (apricot or peach). Simply fill, roll and bake!
No need to worry that these are too difficult to make! They come together very easily. And since a picture is worth a thousand words, simply scroll down for the step-by-step pictures below.
No need to peel the peaches, unless you prefer.
Be sure to use thin wedges of peach, as you will need to roll this one up and the thinner the better.
Use ripe, but still firm peaches.
The pre-rolled sheets of all-butter puff pastry is my recommendation here. The brand I use are 10-inches x 10-inches square per sheet. Each sheet will make 4 pastries.
As noted, you can use cream cheese instead of mascarpone, if you like. Be sure to take either out of the fridge for a bit before using, so it's soft and spreadable.
You'll notice that these roses start out upright, but as they cook, the sort of fall open. If you happen to look in the oven half way through cooking, you might think you have a hot mess going on. There will be lots of peach juice, which will eventually mostly evaporate. There will be a little that will slightly burn on the edges, which is why you'll definitely want to use parchment paper for these ones, to keep smoking in check.
How to Shape Peach Pastry Roses
Easy Peach Puff Pastries
- 16 oz rolls puff pastry dough, two 8oz rolls, pre-rolled (450g)
- 1/2 cup mascarpone or cream cheese, at room temperature
- 1 tsp vanilla bean paste
- 1 Tbsp runny honey, optional
- 6 peaches, ripe but still firm
- 3 Tbsp peach or apricot jam
- Icing/Confectioners'sugar, for dusting
- Defrost your puff pastry according to the directions on the box.
- Preheat oven to 375F and line a large baking sheet with parchment paper.
- In a small bowl, stir together the mascarpone, vanilla and honey, if using. Set aside.
- Unroll puff pastry on a lightly floured cutting board. (The brand I use is 10-inches x 10-inches per roll. Each roll will make 4 pastries).
- Cut each pastry roll into 4 strips, 2 1/2-inches wide each. Spread a thin layer of mascarpone filling down the centre of each of the strips. Spoon a spoonful of mascarpone at the bottom of each strip. Cut thin slices from your peaches. Lay the slices, overlapping along one side edge of the pastry strips, with the peel side peeking over the side edge slightly. Spoon a little jam over the peaches.
- For each strip, fold the uncovered half of the strip over the half with the peaches. Starting with the end closest to you, roll up the pastry and pinch end together with the pastry slightly. Place "rose" onto parchment lined baking sheet. Repeat with each pastry, allowing several inches between pastries, as they will spread as they cook.
- Bake in the preheated oven and bake for about 45 minutes, just until the puff pastry is puffed up and cooked through. Transfer to a cooling rack to cool. Enjoy the day they are baked!
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.