Peach Puff Pastry

Ingredients

• 1 boxpuff pastry sheets
• 3–4fresh peaches, peeled and cut into small bite-sized pieces
• 25 g (2 tablespoons)sugar
• 5 ml (1 teaspoon)cinnamon
• 113 g (4 ounces)cream cheese, at room temperature
• 50 g (1/4 cup)granulated sugar
• 1egg yolk
• 2.5 ml (1/2 teaspoon)lemon juice
• 2.5 ml (1/2 teaspoon)vanilla extract
• 1 largeegg
• 22.5 ml (1 1/2 teaspoons)water
• 60 g (1/2 cup)icing sugar
• 22.5 ml (1 1/2 tablespoons)lemon juice
• 2.5 ml (1/2 teaspoon)vanilla extract

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Line a baking tray with baking parchment and set it aside.

2. 2

   Season the peaches

   In a medium bowl, combine the peaches with 25 g sugar and 5 ml cinnamon. Stir well and set aside.

3. 3

   Cut the pastry

   Cut each pastry sheet into 8 strips.

4. 4

   Join two strips

   Take two strips of puff pastry and pinch their ends together to make one long strip.

5. 5

   Twist the pastry

   Twist the joined strip to form a braid.

6. 6

   Shape the base

   Set one end of the twisted strip on the lined tray. Starting at the centre, coil the pastry around it to make a pinwheel base, then prick the centre 4–5 times with a fork.

7. 7

   Beat the cheese

   In a medium bowl, beat the cream cheese for about 2–3 minutes, until light and fluffy.

8. 8

   Finish the filling

   Add the egg yolk, 50 g granulated sugar, 2.5 ml vanilla extract and 2.5 ml lemon juice. Beat for a further 2 minutes.

9. 9

   Fill the pastries

   Spoon a heaped portion of the cream cheese mixture into the centre of each pastry, followed by a spoonful of the peach mixture.

10. 10

    Make the egg wash

    In a small bowl, whisk the egg with 22.5 ml water until combined.

11. 11

    Brush with egg

    Brush each pastry with the egg wash.

12. 12

    Bake until golden

    Bake for 23–25 minutes, until the pastry is golden brown.

13. 13

    Cool the pastries

    Take the pastries out of the oven and leave them to cool.

14. 14

    Mix the glaze

    Once the pastries have cooled, stir together the icing sugar, 22.5 ml lemon juice and 2.5 ml vanilla extract.

15. 15

    Drizzle and serve

    Drizzle the glaze over each pastry and serve.

What is peach puff pastry?

This American-style bake turns puff pastry into individual pinwheels topped with fresh peaches and a sweetened cream cheese filling. It brings together the flaky pastry and fruit-filled character of a simple fruit pastry with a creamy centre.

The contrast is what makes this version work: juicy peaches are warmly spiced with cinnamon, while lemon in both the filling and glaze adds a bright note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 7g protein, 51g carbs, 30g fat.

The pastry and sugars provide most of the carbohydrates, while the pastry and cream cheese contribute much of the fat. Cream cheese and egg provide some protein; serve a pastry with plain yoghurt or a protein-rich main meal to make the plate more balanced.

Choosing and preparing the peaches

Ripe peaches: Choose fruit that smells fragrant and yields slightly when pressed, but is still firm enough to cut into small pieces.

Even pieces: Keep the chunks bite-sized so they sit neatly on the pastry and soften during the short bake. Stir them gently with the sugar and cinnamon so they are coated without being crushed.

Making a flaky pinwheel

Join firmly: Pinch the ends of each pair of pastry strips together so the braid stays intact as you twist it.

Coil gently: Wrap the twisted strip around itself from the centre without pulling it tight. The fork pricks in the middle help give the filling a place to sit.

Getting the cream cheese filling right

Room-temperature cheese: Softened cream cheese beats more smoothly and is easier to combine with the yolk, sugar, vanilla and lemon juice.

Light texture: Beat it for the full 2–3 minutes before adding the other ingredients, then beat the finished mixture for another 2 minutes. Keep the filling in the centre rather than spreading it over the pastry edges.

Baking cues and timing

Egg wash: Brush the pastry lightly and evenly for a glossy, golden finish. Try not to let excess wash pool around the base.

Doneness: Bake at 200°C (400°F) for 23–25 minutes, looking for well-risen pastry with a golden-brown surface. Let the pastries cool before glazing so the icing does not immediately run off.

Serving ideas

Serve these pastries as a sweet brunch option or as an easy dessert after a meal. They are especially good with plain yoghurt or a spoonful of softly whipped cream.

A few fresh peach slices alongside make the fruit flavour clear without adding more sweetness to the glazed pastry.

Recipe notes & tips

• Keep the pastry cold while shaping so it stays easier to handle.
• Use softened cream cheese to avoid lumps in the filling.
• Cut the peaches into small pieces so they are easy to portion onto each pastry.
• Leave a little room around the filling so it does not spill over the edges.
• Let the pastries cool before adding the glaze for a neater finish.

Variations

• Try nectarines: Swap the peaches for peeled, bite-sized nectarine pieces.
• Add nutmeg: Use a small pinch alongside the cinnamon for a warmer spice flavour.
• Use orange: Replace some of the lemon juice in the glaze with orange juice.
• Add chopped pecans: Scatter a few finely chopped pecans over the filling before baking.
• Skip the glaze: Leave the pastries plain or dust them lightly with icing sugar once cool.

Common mistakes to avoid

• Using cold cream cheese: It can leave lumps in the filling; let it soften at room temperature first.
• Overfilling the centre: Excess filling can run onto the tray; use a heaped spoonful rather than piling it high.
• Twisting too tightly: The pastry may be harder to coil; twist gently and leave it some room to expand.
• Glazing while warm: The icing can melt and slide off; wait until the pastries have cooled.
• Baking by time alone: Ovens vary, so check for a golden-brown surface within the 23–25-minute baking time.

How to store

Keep cooled pastries in an airtight container in the fridge for up to 2 days. Reheat briefly in a low oven until warmed through; the pastry is best soon after baking, as it softens in storage.

Frequently asked questions