becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Did you know that August is National Peach Month in the United States?
It’s Peach Season!
I always look forward to peach season in the summertime. Canned or frozen peaches are fine for things like smoothies or cobblers. However, when it comes to baking (or just plain snacking!) absolutely nothing compares to a fresh, ripe, juicy peach.
These simple peach pastries are easy to prepare, and are perfect for celebrating the best peaches of the summer. They feature flaky puff pastry, creamy mascarpone filling, and fresh peaches. After baking, the finished pastries are drizzled with honey and garnished with fresh thyme leaves. They’re reminiscent of fruit-and-cheese danishes, but much, much better.
These are lovely for breakfast, dessert, or as a mid-afternoon snack!
Peach Pastry Notes
Due to the mascarpone and fresh fruit, these pastries are best enjoyed on the day they are made. (By day two, they’ll be stale and soggy.) If you won’t be able to finish eight pastries, the recipe is easily halved by using a single sheet of puff pastry instead.
Feel free to be creative with this recipe! Blueberries or blackberries would work nicely alongside the peaches. You can also add nuts, such as pecans, walnuts, or flaked almonds. Or, top your pastries with a sprinkling of nutmeg or cinnamon.
For similar summer fruit pie recipes, try making my peach and ginger hand pies, blueberry hand pies, or cherry-apple hand pies, too! And if you make these or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Peach and Mascarpone Pastries for National Peach Month
- Total Time: 45 minutes
- Yield: 8 pastries 1x
Description
Flaky puff pastry filled with creamy mascarpone cheese, topped with fresh peach slices, honey, and thyme. Perfect for celebrating peach season!
Ingredients
Mascarpone Filling:
225 grams mascarpone cheese (1 8-ounce container)
1 egg
Zest of one lemon
1/2 teaspoon vanilla bean paste
Pastries:
2 sheets puff pastry, store-bought or homemade
1 egg, lightly beaten
4–5 ripe medium peaches, peeled and thinly sliced
1 tablespoon fresh thyme leaves
Honey, for drizzling
Confectioner’s sugar, for dusting
Instructions
In a bowl, combine the mascarpone, egg, lemon zest, and vanilla bean paste, whisking until smooth and creamy. Set aside until ready to use.
Preheat oven to 425° F / 218° C. Line a baking tray with parchment or silicone baking mats, and set aside until ready to use.
To prepare the pastries, unroll puff pastry and cut into a 10 x 10 inch (25 x 25 centimeter) square. Cut pastry on the diagonal, forming four triangles. Repeat with the second sheet of pastry (you’ll have a total of eight triangles).
Place pastry triangles on preared tray. Add a teaspoon of the mascarpone filling in the middle of each triangle, being careful to allow a 1/2-inch / 1 1/4-centimeter border.
Top the mascarpone with the peach slices.
With a pastry brush, lightly brush the pastry border with egg wash, then fold the edges inward. Brush the folded edge with more egg wash.
Bake in preheated oven for 25-30 minutes, or until the pastry is flaky and golden brown. Allow pastries to cool, then drizzle with honey. Finish with a sprinkling of thyme leaves and a dusting of confectioner’s sugar.
Serve immediately.
Notes
Feel free to be creative with this recipe! Blueberries or blackberries would work nicely alongside the peaches. You can also add nuts, such as pecans, walnuts, or flaked almonds, or top your pastries with a sprinkling of nutmeg or cinnamon.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Turnovers and Hand Pies
- Method: Oven
- Cuisine: Dessert
