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Peaches and Cream Lattice Puff Pastry
Candy

Peaches and Cream Lattice Puff Pastry

5 from 2 votes
These delicate pastries look difficult but with a couple of great kitchen hacks your guests will be so impressed. If you save them any that is.
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Prep Time 45 minutes
Cook Time 20 minutes
Servings: 6
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Calories: 639
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup Peach Cobbler Jam
  • ½ cup diced peaches canned, drained
  • 1 box frozen puff pastry sheets
  • 3 oz cream cheese softened
  • 1 Tbs powdered sugar
  • 1 tsp vanilla extract
  • 1 egg + 1 Tbs water whisked together
  • Extra powdered sugar for dusting

Equipment

  • Lattice Pastry Roller
  • Rolling Pin
  • Pizza cutter or other sharp knife

Method
 

  1. Preheat the oven to 400℉ and line a baking sheet with parchment paper
  2. Thaw the puff pastry according to box directions. It’s important that the pastry still be cold, but not frozen
  3. In a medium sized bowl, add the jam and diced peaches and mash with a fork or potato masher
  4. In a small bowl, mix the cream cheese, powdered sugar, and vanilla with a spoon until creamy
  5. On a floured surface, unwrap then slightly roll out one sheet of pastry dough (keep the other sheet in the refrigerator while you work with this one) just to flatten out the folds from being in the box
  6. With a pizza cutter or sharp knife, cut the dough into 6 equal pieces
  7. Divide the peach mixture and the cream cheese mixture in half, and then in thirds to ensure each pastry has the equal amount of filling
  8. Place the cream cheese in the middle of 3 of the pastry pieces and spread evenly within about ⅓ inch of the edge of the pastry
  9. Top with the peach filling, spreading just over the cream cheese, leaving the same gap
  10. Carefully brush the exposed pastry with a little egg wash, not too much as you don’t want to make the dough soggy
  11. With the remaining three pieces of pastry, firmly roll a Lattice Pastry Roller over each then gently pull apart to make the top of the pastry
  12. Place each top over the bottom pastry, lightly pressing the edges together to seal. For better presentation, roll your pizza cutter just along the edge of the sealed pastry to trim off any stray pieces of dough.
  13. Using a spatula for support, gently transfer the pastries to the baking sheet
  14. Repeat with the remaining puff pastry sheet
  15. Bake for about 20 minutes or until golden brown
  16. Dust with powdered sugar if desired

Notes

  • If you don’t have homemade jam, any store bought jam will do. You may need to warm it in the microwave for just a few seconds to make it easier to mix and spread.
  • This recipe can be used with any flavor: strawberry, blueberry, cherry, apricot etc.
    For extra flavor add a bit of balsamic vinegar to your strawberry filling, lemon zest to your blueberry filling or replace the vanilla extract with Amaretto or almond extract with your cherry filling.
  • These are best served warm on the day, they do not keep well overnight as the pastry tends to collapse on itself and loses its crunchy flakiness.
  • The jam and cream cheese filling can be made ahead of time. This may look like a lot of steps, but they come together pretty quickly.