6 ounces Puff pastry
1 1/2 pounds Almond Cream
6 Fresh peaches, peeled, pitted and sliced (6 - 8)
3 ounces Unsalted butter, melted
1 ounce Granulated sugar
Powdered sugar, as needed
Servings: 8
1. Roll out the puff pastry into a strip, approximately 6 inches x 22 inches (the length of a sheet pan); (15 centimeters x 55 centimeters) and 1/8 inch (3 millimeters) thick. Lay the dough on a sheet pan lined with parchment paper.
2. Using a large plain tip, pipe four rows of almond cream down the length of the puff pastry. Leave a 3/4-inch (18-millimeter) margin along both long edges of the dough.
3. Arrange the peach slices over the almond cream, overlapping slightly.
4. Brush the peaches with the melted butter and evenly sprinkle the granulated sugar over them.
5. Bake at 400°F (200°C) until the dough is done and the peaches are lightly browned, approximately 20 to 30 minutes.
6. Serve warm, dusted with powdered sugar and accompanied by vanilla ice cream.
Servings: 8
1 1/2 pounds Almond Cream
6 Fresh peaches, peeled, pitted and sliced (6 - 8)
3 ounces Unsalted butter, melted
1 ounce Granulated sugar
Powdered sugar, as needed
Servings: 8
1. Roll out the puff pastry into a strip, approximately 6 inches x 22 inches (the length of a sheet pan); (15 centimeters x 55 centimeters) and 1/8 inch (3 millimeters) thick. Lay the dough on a sheet pan lined with parchment paper.
2. Using a large plain tip, pipe four rows of almond cream down the length of the puff pastry. Leave a 3/4-inch (18-millimeter) margin along both long edges of the dough.
3. Arrange the peach slices over the almond cream, overlapping slightly.
4. Brush the peaches with the melted butter and evenly sprinkle the granulated sugar over them.
5. Bake at 400°F (200°C) until the dough is done and the peaches are lightly browned, approximately 20 to 30 minutes.
6. Serve warm, dusted with powdered sugar and accompanied by vanilla ice cream.
Servings: 8
Last edited by a moderator: