liked these peach puff squares hot from the oven, but my testers enjoyed it better straight from the fridge a day later. The mixture itself was delish, and I can't wait to try it with hand-picked apples in the fall. This makes a great dessert or brunch item.
What to pick up:
4 peaches, sliced
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon honey
1/4 teaspoon cinnamon (If you love cinnamon like me, you can increase this amount)
1 defrosted sheet of Pepperidge Farm Puff Pastry
1 egg
1 teaspoon water
Preheat oven to 400 degrees.
In a large bowl combine peaches, sugar, flour, honey and cinnamon. Using a spatula, gently fold all the ingredients until they are completely combined.
Unfold the puff pastry on a non-stick baking pan or cookie sheet. Pile the mixture on top and fold the sides inward, but do not completely close. Whisk together one egg and 1 teaspoon of water and brush a light coating over the top and sides of the pastry. (you will have leftover eggwash.)
Bake for 20-25 minutes until golden brown on the top. Remove from over and let sit at least 5 minutes. Transfer to a place and using a pizza cutter slice it into four pieces.
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