If you enjoy peach season, then you’ll love these peach hand pies! They are packed with freshly sliced peaches, which are more succulent; best of all, the puff pastry used in making the recipe is bought, not made from scratch.
I also want to note that the beauty of these peach hand pies is that these are perfect make-ahead desserts! Simply combine the ingredients, shape into an appropriate form and freeze, and then you only need to bake them if you are ready!
3 firm ripe peaches, peeled and diced ¼ cup brown sugar ¼ tsp cinnamon ½ Tbsp lemon juice Pinch of kosher salt ½ Tbsp cornstarch ½ tsp vanilla 2 sheets of store-bought puff pastry Egg wash Turbinado sugar, for sprinkling on top (optional)
Heat the diced peaches, brown sugar, cinnamon, lemon juice and salt in a medium saucepan. Stir from time to time on medium-low heat until the sugar dissolves and begins to simmer.
Stir in the cornstarch with ½ tablespoon of water and add the slurry mixture into the saucepan, stirring constantly until thickened. Finally fold in the vanilla, then proceed to mix it in gently. Take the peaches out of the pan and allow them to cool down to room temperature.
Meanwhile, place the peaches on a plate and let them cool down while getting a little dusting of flour on your rolling pin as well as the surface in which you will be rolling out the dough. Unroll one sheet of the puff pastry and shape it into a 30 cm square in thickness.
With a sharp knife or cookie cutter, take out 8 rectangles with sizes nearly equal to 14 cm by 7 cm. Put the squares onto the parchment-lined cookie sheet and put the cookie sheet into the fridge. Do the same thing with the other sheet of puff pastry.
Before the preparation of the food, set the temperature to 425°F when you are ready to bake. Take out one tray of puff pastry and let it stay a little at room temperature to warm up. These will be your bottom crusts. Change as follows: These bottom crusts will be Thank you for your time spent reading this post. Place 2 tablespoons of filling in the center of each piece of the dough, leaving the edges of the dough uncovered.
Take out the other tray of puff pastry and cut some crosses on the remaining squares. These will be the best of crusts. Put the second round of dough over the filling and pinch the sides with a fork.
Given, if using egg wash, lightly brush the top of the pies with the egg wash and then dust with turbinado sugar.
In case the pies no longer have a chilled and cold surface, return the tray to the fridge for another 10 minutes.
When it is time to bake, put them into the preheated oven for 10 to 15 minutes or until golden on top. These might have to be done in portions depending on the number of people present or the servings you would prefer. Take out the pies from the oven and let them sit for 5 minutes, after which they should be moved to a wire rack to cool.