![]() Ground cinnamon-I love the warmth that cinnamon adds to fruit. For this recipe you only need one sheet so keep the other in the freezer to use at another time. Puff pastry-You can buy frozen puff pastry sheets in the freezer section of the grocery store. By adding cornstarch, it will combine with the juices released from the peach slices to create a syrup. They should give slightly but not be too soft.Ĭornstarch-Is used as a thickening agent. If it is rock hard, it will need to ripen a few days. To select the perfect sweet peach, give a gentle squeeze. Peaches- fresh peaches are the best for this recipe. It uses mostly the same ingredients but has a more rustic feel. If you love using all those ripe peaches during peach season, you have to try this peach galette recipe. It’s delicious and my family quickly devoured this puff pastry cobbler recipe! The puff pastry bakes into a beautiful golden brown, with a buttery taste and crisp, flaky texture. Of course easy is great, but how does it taste? Well let me tell you! The peaches cook perfectly, becoming tender, sweet and juicy creating this wonderful syrup that you’ll want to eat with a spoon. Did I say easy? When you pop this dessert in the oven in just 10 minutes, you’ll agree it’s easy! There are some days when we need easy recipes! Forget mixing flour, cutting in butter and having to drag out your food processor! This is the easiest peach cobbler recipe thanks to frozen puff pastry. This helps me keep the blog going! -Bobbie) Why this Peach Cobbler is the Best! I earn a small commission if you purchase through those links. (Blue’s Best Life is a participant in the Amazon Associates Program. The best part no one will know this amazing dessert takes only 10 minutes to put together. Refrigerate leftovers in an airtight container for up to 2 days.Want a quicker and easier way to make a classic summer dessert? Wow your friends and family with this simple recipe that is bursting with fresh juicy peaches! This homemade peach cobbler is made easier with the help of flaky puff pastry. If it's too thin, add a little more sugar. If it's too thick, add a touch more milk. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla.Bake for 18-20 minutes or until golden brown and puffed.In a small bowl, stir together the cinnamon and sugar then sprinkle on top of the turnovers.Cut 3 slits into each turnover then brush with the beaten egg.Take one of the corners and fold it diagonally to the other corner, forming a triangle.Spread about 1/4 of the cheesecake filling in the middle then top with 2 tablespoons filling, being careful not to get too close to the edge. Take one square and brush the edges with some of the beaten egg.On a lightly floured surface, roll the puff pastry into a 12x12 square.In a large mixing bowl (with paddle attachment if using stand mixer), beat together the cream cheese, sugar, and vanilla until smooth and creamy, about 2-3 minutes.Line a cookie sheet with parchment paper. After all, the turnovers have fruit and dairy.ĭon’t want to make peach? Use my cherry pie filling instead. I love eating these peach turnovers fresh from the oven, still warm and crispy.Īlthough they are considered dessert by many, I like to consider them as breakfast and pair them with my coffee. ![]() You can also use peach jam without pectin or peach curd for the peach filling. Make sure you check out my step by step photos on How To Peel Peaches for your peach pie filling. Those were such a huge hit, I knew I wanted to make them again with a different filling.Īlong with the peach pie filling, I amped it up with cheesecake. In fact, I wrote an ode to puff pastry whenever I made my Apple Turnovers last year. ![]() I love puff pastry much more than pie crust. The only thing better than a ripe peach is peach pie paired with cheesecake, which is exactly what I did with these Peach Turnovers made with puff pastry. Nature’s candy, as I like to call them because of their natural sweetness. That perfect bite is when the juices run down your arm. Peaches are probably one of my favorite fruits. Trying to slow down time, I bought a quart of peaches from the local fruit stand (it may not sound like a lot, but there’s only me eating them). I had to squeeze in strawberry picking in June, completely missed cherry season in July, and now desperately squeezing in some peaches before August is completely gone. I swear this summer is escaping me, and I don’t even have kids. How can you say no to flaky baked Peach Turnovers filled with peach pie filling and creamy cheesecake? Made with puff pastry.
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