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