Description
Peach Puff Pastry Bake combines juicy canned peaches, cinnamon, nutmeg, and a flaky golden puff pastry topping in one easy skillet dessert.
Ingredients
Scale
- 2 cans sliced peaches, 15 ounces each, drained well
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 sheet frozen puff pastry, thawed according to package directions
- 1 large egg, beaten
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F.
- Drain the peaches thoroughly, then place them in a 10-inch oven-safe skillet.
- Add the cinnamon, nutmeg, and cornstarch. Stir gently until the peaches are evenly coated.
- Lay the thawed puff pastry sheet on a clean work surface.
- Whisk the beaten egg with 1 tablespoon water.
- Brush the egg wash evenly over the top of the pastry sheet.
- Cut the egg-washed pastry into 16 equal squares.
- Arrange the pastry squares over the peaches in a circular, overlapping pattern, working from the outside toward the center.
- Bake for 27 to 30 minutes, until the pastry rises and turns golden brown and the peach filling bubbles around the edges.
- Cool for 5 to 10 minutes before serving.
Notes
- Brush the egg wash over the puff pastry before cutting it into squares.
- Keep egg wash away from the cut pastry edges because it can seal the layers and reduce the rise.
- Drain the canned peaches well to prevent a watery filling.
- Serve warm with vanilla ice cream or whipped cream.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 278
- Sugar: 22
- Sodium: 158
- Fat: 13
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 23