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Featuring flaky puff pastry, creamy mascarpone cheese, sliced peaches, honey, and leaves of fresh thyme, this mascarpone peach puff pastry recipe is one of my favorite peach desserts using puff pastry (and it’s just as nice for brunch or breakfast, too!)
Why Make This Mascarpone Peach Puff Pastry Recipe?
I always look forward to peach season in the summertime. Canned or frozen peaches are fine for smoothies or cobblers, but when it comes to baking (or just plain snacking!) absolutely nothing compares to a fresh, ripe, juicy peach.
These simple peach pastries remind me of fruit-and-cheese danishes, but better. This easy puff pastry recipe features creamy mascarpone cheese, fragrant lemon zest, and ripe yellow peaches piled atop a flaky puff pastry base. Finished with a drizzle of honey, a sprinkling of thyme leaves, and a dusting of confectioner’s sugar, they’re perfect for a lazy weekend brunch, a rustic dessert, or a mid-afternoon snack. They’re pretty to look at, too!
Ingredients for Making Mascarpone Peach Pastries
To make this peach puff pastry recipe, begin by gathering the following ingredients:
- Mascarpone cheese – You’ll need 225 grams, or one 8-ounce container, of mascarpone cheese.
- Egg – You’ll need one egg for the filling, and a second to egg-wash the pastry
- Lemon – For this recipe, you’ll only need the zest, finely zested on a Microplane. Save the juice for another recipe, like my easy homemade lemon curd.
- Vanilla Bean Paste – Or the scrapings of a vanilla pod. Extract will also work in a pinch.
- Peaches – Select 4-5 ripe yellow peaches. Peel, then slice into 1/4-inch thick slices.
- Thyme – You’ll need fresh thyme leaves for this recipe. Do not use dried thyme.
- Honey – Choose a good-tasting honey, for drizzling.
- Confectioner’s Sugar – A.k.a. icing sugar, for dusting the finished pastries.
Serving These Peach and Mascarpone Pastries
These pastries work equally well for breakfast, brunch, snacking, or dessert. Some of my favorite serving ideas include:
Breakfast: Surprise loved ones with breakfast in bed, presenting your homemade peach puff pastries on a legged tray alongside a carafe of freshly squeezed orange juice and a cup of coffee, plus a few extra peach slices on the side.
Brunch: Try arranging the warm pastries on a wooden presentation board and garnishing with sprigs of fresh thyme for a pretty finishing touch.
Dessert: Plate each peach pastry individually. Serve with a big scoop of vanilla ice cream or a dollop of whipped cream (or coconut whipped cream) on the side. To finish, drizzle extra honey over ach plate, dust with confectioner’s sugar, and scatter with leaves of fresh thyme.
Make-Ahead and Storage Suggestions
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 can’t finish eight pastries, halve the recipe by using a single sheet of puff pastry instead.
These peach and mascarpone pastries taste best while still slightly warm from the oven. I prefer to serve them with a dusting of confectioner’s sugar, or a scoop of vanilla ice cream.
Other puff pastry recipes you might enjoy:
Strawberry Puff Pastry Hearts
Apple Turnovers
Mixed Berry Hand Pies
And if you do 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!
Print
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