What better way to start off this blog than with a simple breakfast pastry perfect for the season. This is perfect for those peaches that are a little past their prime, but and peach will do.
Simple Peach Pastry:
1 Sheet of Puff Pastry Dough (or homemade if you have the time)
2 Ripe to Over Ripe Peaches
1 Jam of Choice (I Used Raspberry Preserves)
Preheat over to 415 degrees. Cut folded puff pastry sheet in thirds. Thaw puff pastry sheet pieces enough to to unfold and break apart leaving nine pieces. Thaw 5 minutes until slightly soft. Mean while peel peaches by catching the edge of the skin with a knife and pull back, (should come off easily.) Slice peaces into half inch sections. When dough is ready, gently roll it out to create 3-4 inch squares. Do not over roll. Line a cookie sheet with parchment paper or a silpat and place squares at least one half inch apart. With the backside of a knife, score a border a half inch in from the edge all the way around (this helps to allow the edges to rise taller.) Brush the inside square with jam. Place two peach slices on top. Brush the peaches with jam. Place in oven 10-15 minutes until edges are puffed and golden brown, (see photo.) Remove from oven. While still hot, brush the peaches again with jam then dust with powdered sugar. Serve to as break fast or with vanilla ice cream as a light dessert.