by MyCommunalTable
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my 34 recipes »
MyCommunalTable's Notes:
Expand1 sheet, puff pastry, cut into 6 equal squares (approximently 4 1/2 x 4 1/2) Ask a question about this ingredient
6 peaches, skinned & sliced Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
1 1/2 teaspoon corn starch Ask a question about this ingredient
6 teaspoons heaping, blueberry preserves, optional Ask a question about this ingredient
Line each muffin cup with a puff pastry square.
Ask a question about this stepTaste cut peaches. If they are super sweet, cut the sugar. Mix peaches with sugar and cornstarch.
Ask a question about this stepFill pastry lined cups with peaches piled high.
Ask a question about this stepDollop a teaspoon of blueberry preserve on top, if desired.
Ask a question about this stepPull corners of the square up together and twist, then seal.
Ask a question about this stepPlace muffin tin on a baking sheet to prevent messing up your oven. Bake in a 400F preheated oven for about 30 minutes. Pull out when pastry is puffed up and golden brown, inside peaches are bubbling up. Cool and enjoy. So hard to wait.
Ask a question about this stepDoesn't it scream "easy dinner party dessert" ?
Thanks dymnyno
Delicious and as cute as can be! Made them Friday night sans preserves and again on Saturday night but that night I threw some raspberries in as well, as I was short on peaches. I think I need to not buy any more puff pastry for awhile. Thanks for posting!
So glad that it worked out for you. I was just thinking I need to buy some more puff pastry. I have a feeling that I will be making apple dumplings in the fall.
This is soooo cool! Love the whole concept!
Thanks, inpatskitchen.
This is my kind of baking - thumbs up!
Mine, too. Thanks.
Thanks, heirloom
great idea! love the size of these! did you use the giant (texas) muffin tin?
I actually used a silicone muffin tray. I think it is basically standard size. Thanks lorigoldsby
Thanks, sdebrango. Cute parcels are a good way of putting it.
Thanks, lapadia. You know of my love of things wrapped in dough.
That is so stinking cute it boarders on obnoxious! Oh wait, that's just me being envious of your gorgeous little dumplings......
Thanks so much for making me giggle and the compliment.
oh. my. goodness! i could sell a gazillion of these at the farmers market in ten seconds flat. Well done, MCT!
Oh, they are gone that fast in my house. I wait to see what seasonal fruit or chocolate something you will use in your version. You will love how easy. Thanks, mrslarkin.
How simple, how beautiful.
Thanks, boulangere
I hope to test this when it comes up as an EPC.
How sweet are you? Thanks.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
This is my kind of recipe: pure good ingredients and simple directions with a delicious result.