Peach Puff Pastry


Recipe provided by Chef Crusco Catering in Austin, TX.

Ingredients (Easy/Fast Pastry Cream)

  • 1/2 cup Sugar
  • 1/4 cup Cornstarch
  • Pinch of Sea Salt
  • 2 cups Vit D Milk
  • 4 large Egg yolks
  • 2 tbsps. Unsalted Butter
  • 1 tsp. Vanilla extract


  1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a separate bowl.
  2. Add to the saucepan along with butter and bring to a boil over medium heat. Let boil 1-2 minutes, still whisking. Then remove from heat and stir in vanilla extract.
  3. Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming.
  4. Refrigerate until chilled, 2 hours minimum and best overnight. Just before using, whisk until smooth. Enjoy!


  • 1 Sheet Puff Pastry (12 x 9 in) – I don’t expect people to make their own
  • 1 Egg
  • 2-3 tsbsps. Water
  • 2 tbsps. Sugar
  • 1/4 tsp. Cinnamon
  • 4-5 Canned Peaches – cut in half or into 1/4 inch slices
  • 1 cup Pastry Cream (recipe above)
  • 2 tbsps. Apricot Marmalade
  • 1 tbsp Lemon Juice


  1. Preheat oven to 400 degrees. Using a rolling pin, form the Puff Pastry into a 12×9 inch rectangle. Cut the Puff Pastry into 6 equal portions (each one 6×3 inches). Fold each side onto itself so as to create a lip on the edges. Set aside to blind bake. Mix the egg with water & set aside.
  2. Dock the pastry using a fork – basically prick the tongs onto the center of the puff pastry (not the edges).
  3. Mix 2 tbsps. Sugar with Cinnamon. Brush the Egg wash all over the Puff Pastry and sprinkle the Cinnamon-Sugar on the edges.
  4. Place small squares of Parchment paper onto the center of each Puff pastry rectangle and weigh down using pie baking weights or beans.
  5. Bake in the oven for 8-10 minutes or until starting to show color.
  6. Remove from the oven and remove the Parchment and beans. Place back into the oven and cook until golden in color. Set aside to cool.
  7. Place 2-3 tbsps. Pastry Cream onto each Puff pastry. Top with Peaches. Heat Apricot marmalade with lemon juice. Brush this mixture onto the peaches. Sprinkle Powdered Sugar and serve immediately. Enjoy!