Mascarpone Peach Puff Pastry Recipe
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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. It’s great for brunch, too!
Why Make This Mascarpone Peach Puff Pastry Recipe?
I always look forward to peach season in the summertime. Canned or frozen peaches work just fine for crisps and smoothies, but when it comes to baking, absolutely nothing compares to a fresh, ripe, juicy peach. I love using peaches in all kinds of recipes, from simple poached peaches to more complex dishes like this peach and goat cheese pizza.
These simple peach and mascarpone pastries remind me of fruit-and-cheese danishes, but better. This easy puff pastry recipe features creamy mascarpone cheese, lemon zest, and ripe summer peaches piled high 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 (paired with vanilla ice cream, of course), or a mid-afternoon snack.
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 four 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.
How to Make Peach and Mascarpone Puff Pastries
Serving 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 – Arrange the warm pastries on a wooden presentation board alongside other sweet brunch bakes like apple turnovers, blueberry and lemon poppyseed muffins, blackberry pastries, and raspberry twist bread. Garnish with fresh fruit and 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 each plate, dust with confectioner’s sugar, and scatter with leaves of fresh thyme.
Make-Ahead and Storage Suggestions
These pastries are best enjoyed on the day they are made, ideally 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.
Wrap leftover pastries in foil and store in the refrigerator for up to two days.
Recipe can be halved or doubled.
Other puff pastry recipes you might enjoy:
Strawberry Puff Pastry Hearts
Apple Turnovers
Mixed Berry Hand Pies
Apple Galette with Puff Pastry
Strawberry Nutella Puff Pastry Pizza
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
- Total TimeAbout 1 hour
- Yield8 6-inch pastries 1x
Flaky puff pastry filled with creamy mascarpone cheese, topped with fresh peach slices, honey, and thyme.
Ingredients
Mascarpone Filling:
225 grams mascarpone cheese (8-ounce container), softened
1 large egg
Zest of 1 lemon
1/2 teaspoon vanilla bean paste
Pastries:
2 sheets puff pastry, thawed according to package directions if frozen
1 large egg, beaten with a fork
4 ripe peaches, peeled and thinly sliced
1 tablespoon fresh thyme leaves
Honey, for drizzling
Confectioner’s sugar, for dusting
Instructions
Preheat oven to 425° F (218° C). Line 2 half sheet rimmed baking trays with parchment or silicone baking mats.
In a medium bowl, whisk mascarpone cheese, egg, lemon zest, and vanilla bean paste until smooth and creamy.
Unroll puff pastry on a silicone rolling mat or lightly floured countertop. With a sharp chef’s knife, trim to 10 x 10 inches square.
Slice pastry corner-to-corner, forming 4 triangles. Repeat with the second sheet of pastry for 8 triangles total.
Arrange on prepared trays.
Spoon mascarpone filling in the middle of each triangle. Spread with a small stepped palette knife or the back of a spoon, allowing 1 1/2-inch border around the edge.
Arrange peach slices on top of the mascarpone.
With a pastry brush, lightly brush the pastry border with beaten egg, then fold the edges inward. Brush the folded edge with more of the beaten egg.
With kitchen shears, trim away any long pieces of pastry.
Bake in preheated oven for 25-30 minutes, rotating trays halfway through. Continue baking until pastry turns flaky and golden brown, with cheese and peach juice bubbling around the edges.
Cool on trays. Before serving, drizzle with honey. Sprinkle with thyme leaves and dust with confectioner’s sugar. Serve warm or at room temperature.
Wrap leftover peach pastries in foil. Store in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Turnovers and Hand Pies
- Method: Oven
