Juicy peach puff pastry pie is an easy fruity dessert recipe.

I then convulsively realized that the summer will soon end. Unexpected, really. After all, we were just happy that the flowers had finally blossomed and it began to brighten as early as 5 in the morning, and here August had already reached the middle ... It's a shame! Still, the fastest time in terms of duration is summer. As always. Winter seems endless, but summer .. flies by too quickly. But this year my summer succeeded. I was in Greece, returned home, did a couple of interesting projects, cooked a lot and told you a lot about it. In general, in terms of implementing various ideas, everything almost turned out. I would like to complete something else, but so far it is not possible for me.

Today we have the last (sort of) peach recipe for the lazy :) I watched the blog the other day and realized that I still have quite a few recipes for puff pastry. And this is good, because many people are not very happy to cook global cakes and cupcakes, and someone is completely uninterested in hanging around in the kitchen for three hours, like me, choosing which cream to make for a cupcake.

For such people, they came up with puff pastry, with which you can do a huge variety of different tasty operations. Today I will tell you about a very simple rustic pie, which I just composed on the go, and which you can somehow change, modernize or even come up with something of your own based on it.

Moreover, I will break down this simple pie for you into even simpler components. Lately I've become interested in shooting something in the course of cooking, but not on the camera, but on the iPhone. I think such photos, on the contrary, give some comfort and allow you to consider the cooking process in more detail.

First, let's take a few large and juicy peaches. Divide them in half and remove the pit. Peaches can be replaced with nectarines. What is there. Peaches can generally be replaced with whatever you want.

What do we need next .. We need good puff pastry and at least half a kilogram. You can take more dough and your cake will turn out even more beautiful, I assure you. My cake came out with a diameter of about 22-23 cm. We will simply defrost this best puff pastry at room temperature, roll it into a layer and cut out a circle, attaching the shape of the required diameter on top.

Leave the circle on the baking sheet, but do not throw away what you cut off. We need those leftovers. Of these, you need to cut strips of different lengths. Ultimately, they will serve as our pie lattice.

Did you cut strips and roll out the dough? Great. Now let's mix our peaches with the rest of the ingredients. There is everything here so that the juice does not stand out too abundantly from the peaches, and so that our dough does not get wet from it. Mix everything together according to the recipe in one large bowl.

And then leave this mixture for 10-15 minutes so that the starch is absorbed and the fruit takes on the proper form for the pie. After this time, put the fruit on the dough, rolled into a circle and then spread the strips on top of the peaches, forming a lattice.

As you can see, the cake before baking will be something like this:

Well, then we just send it to the oven and wait for the result. During this time, of course, the dough will begin to delaminate. Layers will give juice, because, as you know, there is a lot of butter in puff pastry. Plus, we have peaches, which will also release some kind of juice anyway. The pie will be amazing!

By the way, I sprinkle the top of the pie with vanilla sugar, and grease the pie itself with thick sour cream or whipped yolks. So it will be ruddy and even more appetizing and tasty. Many grease pies with heavy cream, and someone spreads pieces of butter on the surface of the pie. Every hostess has her own loophole, as they say. Use all the tricks that you once learned, so your products will have their own zest :)

The cake bakes pretty quickly. But before serving, I recommend that you still completely cool it, otherwise the fruit, along with the juice, will run from all sides and end up outside the piece. Serve, by the way, with a scoop of ice cream, and with whipped cream, and with some kind of cream. The cake is very simple, so here you can add something that would decorate it. Although my tasters noted that he was good on his own.

Well, about the name. I don’t know, for some reason I wanted to call it rustic :) You know, in the village many grandmothers bake such pies :) Well, in general, this is a good alternative to complex pastries if you are suddenly in the village or in the country. Usually, there are no conditions for the preparation of large-scale products, but something simple for tea can always be made in a country setting.

If suddenly there was no ricotta in a nearby store, replace it with a homogeneous cottage cheese. Only sugar in this case will need a little more. Taste the filling before putting it on the dough and adjust it to your liking. These puffs can be made with peaches and nectarines - it will be delicious in any case.

Add sugar and vanilla sugar to the ricotta and mix well.

Peel peaches (nectarines), cut into halves and cut each half into thin slices.

Roll out the dough to about 3-4mm thick. I have this long layer, which I rolled into a rectangle. Cut the dough into squares. I got 6 squares about 12cm each. The pieces on the right came in handy for simple "triangles" with cheese.

Cut each square in an L-shape (without cutting through the dough to the end in the upper left corner and lower right).

We form a puff. To do this, the lower left corner is bent up.

And the upper right corner is bent down.

It turns out here is such a preparation.

We spread all our blanks on a baking sheet covered with baking paper, a silicone mat, or, in the absence of either one or the other, on a baking sheet with a "French shirt". A French shirt is made like this: a form or baking sheet is greased with oil, sprinkled with flour, the excess flour is shaken off. We grease the edges of our blanks with milk.

We pierce the middles with a fork and also grease with milk.

We spread ricotta in each blank.

Place peach slices or nectarine on top and sprinkle with cinnamon. If your fruits are sour, sprinkle additional sugar on top.

I often make phyllo or puff pastry fruit corners like this, especially as a quick Sunday morning brunch option. And in terms of cooking speed, nothing compares to such pastries from ready-made puff pastry, when the first cup of coffee can already be accompanied by a fragrant sweet pie. Few things compare to the feeling when you bite into a warm pie in the morning, and after a layer of crispy dough, you stumble upon warm, juicy peaches with a delicious cinnamon flavor. Homemade definitely will not resist such a temptation.

Cooking time: active - 20 minutes, total - 40 minutes.

2-3 peaches, cut into cubes
2 tsp brown sugar
4 tsp white sugar
2 tsp cornstarch
a pinch of salt
0.5 tsp lemon juice
0.5 tsp cinnamon
0.5 kg puff pastry
1 egg, lightly beaten with 1 tbsp. water

Preheat oven to 180 degrees. Line 2 baking sheets with parchment. In a bowl, mix the chopped peaches, brown sugar, 2 tsp. regular sugar, starch, salt, cinnamon and lemon juice. Leave for 10 min.

Cut puff pastry into squares. Place peach filling on each square of pastry.

Form a triangle from the dough, squeezing out excess air. Seal the edges carefully.

Brush each triangle with egg and sprinkle with remaining sugar. With a sharp knife, make cuts on the pie.

Bake in a preheated oven for 15-20 minutes.

Calories: Not specified
Cooking time: 60 min

I love to spoil my children with delicious pastries. They absorb it with some incredible cosmic speed, and this is the gratitude that every mother is waiting for. But sometimes there is simply not enough time for confectionery delights, and then a ready-made one comes to the rescue, stocked just for such cases and a can of canned fruit. Today it will be puff pastry puffs with a delicate taste of whipped proteins. The cake is obtained in the form of a crown (all the petals look up), and the squirrels with powder resemble an airy snow feather bed that you want to eat immediately.
So, it will take about 30 minutes to cook + time to defrost the dough (about 30-40 minutes). The recipe makes 8 pcs.



Ingredients:

- puff pastry - 2 sheets (8 squares slightly larger than the peach itself);
- canned peaches - 1 can (8 pieces);
- egg (protein) - 1 pc;
- sugar - 4 tablespoons (2 for proteins, 2 for powder for sprinkling);
- lemon - 1 tsp;
- salt - ¼ tsp

Recipe with photo step by step:

First you need to beat the egg whites. To do this, take a deep container in which it will be convenient to beat. Separate the protein from the yolk, add a little salt.




Take a mixer and beat until foamy.
A few secrets to whip egg whites faster:
- it is better to choose glassware, copper, metal dishes (in no case aluminum: when any acid is added to the protein, it reacts with the metal and the protein darkens);
- the dishes in which we beat must be absolutely dry and clean (fat-free), as well as the beaters on the mixer;
- the egg must be at room temperature;
- it is necessary to beat at a minimum speed gradually including more and more;
- instead of sugar, it is recommended to add powdered sugar, which can be made using a regular coffee grinder.




In order for the whipped proteins to become stable, add a little lemon juice to them, which can be replaced with vinegar.




As soon as the proteins have acquired the form of soft peaks, without stopping whipping, add sugar (powdered sugar). After a few minutes, we get the desired smooth, dense and stable consistency.






We take defrosted puff pastry, cut out squares (they should be larger in area than peaches) and make cuts in the corners with a knife.




We lay out the protein mass in the middle of the puff square (we make a kind of pillow for a peach).




pour out of the jar on a sieve and let the syrup drain as much as possible. Lay the peach on the egg white with the inside down.




We lift the outer corners and pinch in the center of the puff, forming a flower.






Next, the remaining corners are also pinched with each other.




So pinch all the corners.




Take a baking dish and moisten it with water. Arrange peaches in puff pastry. Using a pastry syringe, pour quite a bit of whipped protein into the open petals, but so that it does not come out (when baking, the protein will rise and may burn, so you definitely shouldn’t overdo it).
We preheat the oven and send the puffs with peaches to bake for 15-20 minutes until golden brown. Baking temperature 200ºС.




Peaches in puff pastry with whipped egg whites - ready!
We brew fragrant tea or coffee, sprinkle the puff with powder and enjoy a sweet dish.




Bon appetit!




The recipe was prepared by Tatyana Volodina.

Try this homemade recipe with step by step photo instructions, it's easy and delicious! Delicate peach flavor gives the pastries a special piquancy and at the same time the dessert does not become cloying. Any sweet tooth will not remain indifferent.

Puff pastry pie with peaches

Crumbly cake goes well with juicy peaches. A delicacy according to this recipe comes out very appetizing and tasty. To create a dessert, you can use puff pastry. You can buy it in any market or cookery. You can also make your own blank. To do this, you only need a few quality products, patience and free time.

Such a "pigtail" will help decorate both the everyday table and any holiday. If you are making a dessert for a large company, use a double rate of ingredients.

Peaches in the recipe can be replaced with nectarines, apricots or plums. If you are preparing a filling of cherry plum or plum, increase the amount of starch in the recipe (by 1 tbsp), as these fruits are more juicy and may “leak” during heat treatment.

To make the cake layered and crumbly, it is recommended to follow all the tips described below and use only high-quality dough (a trusted manufacturer).

List of ingredients

• (400 grams);
• sugar (100-120 grams);
• starch (2 tablespoons);
• peaches (2-3 pcs.).

How to make puff pastry peach pie

We spread a rectangular piece of dough on food paper, visually divide the workpiece into 3 parts.

Cut the ends of the dough into strips.

We chop the fruit in arbitrary segments and lay it in the middle of the cake.
Sprinkle pieces of fruit with the required amount of starch and sweetener. Do not forget to use starch to create a dessert, as it will help keep the "shape" of the filling, make it more dense and tasty.

We close the filler with strips of puff blanks. We lay out the strips "crosswise" or arbitrarily intertwine with each other.

We send the “pigtail” with peaches to the oven (200 degrees). We are waiting for 27-35 minutes. We chop the chilled pie with juicy fruits into segments and serve with jelly, curdled milk or cappuccino.