The Puff Pastry Peach Pie is an easy and quick dessert to make, ideal for a snack or breakfast during the summer. It is really prepared with a few simple ingredients; all you need is a few peaches, ready-made puff pastry rolls, a little jam and you will bring to the table a delicious and genuine dessert that everyone, adults and children will love!
There are no particular procedures to prepare this cake, but, for a delicious result, I recommend you to choose the sweetest peaches carefully. This is the classic dessert to be prepared at the last minute, perhaps when receiving unexpected guests; the puff pastry peach pie can also be transformed into a refined dessert of a summer dinner, cut into slices and served together with a scoop of vanilla ice cream! Try this cake … in just 5 minutes you will make a dessert as good as those you buy in a pastry shop!
Preparation time: 10 min
Cooking time: 40 min
Ready in: 50 min
INGREDIENTS FOR PUFF PASTRY PEACH PIE
2 rolls of puff pastry
250 g peach jam (plus other jam to brush the cake)
40 g lamella mandolin
50 g dry biscuits crumbled
juice of 1 lemon
Preparation of Puff Pastry Peach Pie
Cut the peaches into small cubes, removing the core. You can choose the quality of peaches you prefer and decide whether to leave or remove the peel, I used peaches for the recipe. Put the peach cubes in a large bowl and season with the lemon juice. Then add the peach jam and the sliced almonds, taking care to leave some aside for decoration. Mix all the ingredients until they are well mixed together.
Here is the peach filling ready!
Unroll the first of the two rolls of leaf paste and cover a circular cake tin. Prick the pastry with the prongs of a fork, then sprinkle the bottom with half of the crumbled biscuits provided in the recipe. The biscuits, in addition to giving even more flavour to the cake, absorb the excess moisture of the peaches, allowing the pastry to cook perfectly.
Pour and level the previously prepared peach filling, then sprinkle with the remaining crumbled biscuits.
Close everything with the other sheet, eliminating any excess dough, then close the two sheets together to form a cord. Prick the top dough well, then brush the cake evenly with peach jam. Finally, sprinkle the sliced almonds on the cake previously set aside. Bake the cake in a preheated oven at 180 degrees for 40 – 45 minutes.
Here is the Puff Pastry Peach Pie served on the table! I advise you to let it cool down for at least half an hour before cutting and portioning it.
Here’s a slice of peach pie!