Ingredients
Method
- Position your oven rack in the center and preheat to 425°F. Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll each puff pastry sheet into an approximate 10-inch square. Cut each square diagonally twice so you have four triangles per sheet (eight total).
- In a medium bowl, toss the peach wedges with melted butter, brown sugar, lemon juice, and salt until evenly coated.
- Lay the pastry triangles flat. Spoon about 2 tablespoons of peaches onto the wide end of each triangle, leaving a half-inch border around the edges.
- Starting at one corner of the wide end, fold the pastry over the filling diagonally to create a triangle shape, pressing the edges gently together. Continue folding in this manner until you reach the tip and seal it shut, creating a neat parcel. Place seam-side down on your prepared baking sheet.
- Brush each parcel lightly with egg wash. Cut two small slits across the top of each parcel to allow steam to escape.
- Bake for 18-20 minutes, rotating halfway through, until parcels are puffed and golden brown with crispy edges. The filling should be bubbling when you pull them out.
- Let cool on a wire rack for at least five minutes before serving so the filling sets slightly.
Nutrition
Notes
What keeps this recipe around is that it requires almost nothing: butter, brown sugar, lemon juice, and a handful of store-bought puff pastry sheets. The peaches caramelize in twenty minutes while you're finishing something else — a salad, a sauce, whatever. I learned to let the parcels sit for five minutes after pulling them from the oven so the filling sets; skip that and the syrup runs everywhere.
I serve these warm with a spoonful of Greek yogurt on top, or cold as an afternoon snack straight from the fridge. They reheat nicely in a toaster oven for about ten minutes if you make ahead.