Made with beautiful peaches, doctored with cinnamon and sugar, dripping with a vanilla glaze over a flaky crust!

Peach Puff Pastry Squares
I associate my favorite fresh fruits and vegetables with memories. When the seasons change, the smell of the air and the noises of nature change, too. All of that combined puts me back in time to some of my favorite childhood memories!
When peaches are in season we go through our bushels pretty fast. My parents can and freeze them and we eat them fresh or bake with them, making things like Peach Cobbler, Baked Sticky Peach Pudding, or Cinnamon Roll Peach Cobber!
And, just like that, our peaches are gone! I just love the changing seasons and the fresh fruit and vegetables they bring. I would really love it if my favorites stuck around all year. But, having it for a limited time makes me really appreciate when they are in season so I can doctor them with cinnamon, sugar, and a vanilla glaze to turn them into these Peach Puff Pastry Tarts with a flaky crust!

What You’ll Need for the Pastries:
- 1 sheet Puff Pastry
- 2 Fresh Peaches
- 2 tbsp Sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Vanilla
- 1 tbsp Flour
- 1 Egg, Beaten
And the Icing:
- 1/2 cup Powdered Sugar
- 1/2 tsp Vanilla
- 1 tbsp Milk

How to Make Peach Puff Pastries
- Thaw puff pastry in the refrigerator.
- Once thawed, cut into an even 9 squares. Space them apart on a parchment paper lined pan.
- Preheat oven to 400 degrees.
- Peel, pit, and slice 2 peaches and place into a small bowl. Add 2 tbsp sugar, 1/4 tsp cinnamon, 1/4 tsp vanilla, and 1 tbsp flour to the peaches and toss until well combined.
- Divide peaches evenly between the squares by placing into the centers of each one.
- Beat egg and generously apply to the edges of the pastry squares.
- Bake for 13 minutes, rotating the pan half way through. Watch the pastries close toward the end of the baking time. The edges should be puffed and lightly browned.
- Once the pastries have cooled, make the icing by combining 1/2 cup powdered sugar, 1/2 tsp vanilla, and 1 tbsp milk. Drizzle icing over the pastries.


More Peach Recipes:
- Cinnamon Roll Peach Cobbler
- Baked Sticky Peach Pudding
- Peach Cobbler Muffins
- No Churn Peaches & Cream Ice Cream
- Peach Crisp Overnight Oats
- Homemade Peach Fruit Roll-Ups
- Peach Sorbet
- Peach Cobbler

Peach Puff Pastry Tart

Peach Puff Pastry Tart, made with beautiful peaches, doctored with cinnamon and sugar, dripping with a vanilla glaze over a flaky crust!
Ingredients
Pastry
- 1 sheet Puff Pastry
- 2 Fresh Peaches, Peeled, Pitted & Sliced
- 2 tbsp Sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Vanilla
- 1 tbsp Flour
- 1 Egg, Beaten
Icing
- 1/2 cup Powdered Sugar
- 1/2 tsp Vanilla
- 1 tbsp Milk
Instructions
- Thaw puff pastry in the refrigerator.
- Once thawed, cut into an even 9 squares. Space them apart on a parchment paper lined pan.
- Preheat oven to 400 degrees.
- Peel, pit, and slice peaches and place into a small bowl. Add sugar, cinnamon, vanilla, and flour to the peaches and toss until well combined.
- Divide peaches evenly between the squares by placing into the centers of each one.
- Beat egg and generously apply to the edges of the pastry squares.
- Bake for 13-15 minutes, rotating the pan half way through. Watch the pastries close toward the end of the baking time. The edges should be puffed and lightly browned.
- Once the pastries have cooled, make the icing by combining the powdered sugar, vanilla, and milk. Drizzle icing over the pastries.
