Ready to bite into summer? This easy, Peaches and Cream Puff Pastry recipe from our friends at Party Pinching is just that! Nothing says summer quite like the taste of peaches! Impress your friends and family with a dessert that looks like it came from a high-end bakery but truly requires minimal effort. This delicious recipe uses flaky puff pastry as the base, layered with a cream cheese filling and is topped with fresh peach slices and crumbles of Peaches and Cream Chewy Granola Bars! This perfectly balanced treat is just what summer calls for! It's the ultimate crowd-pleasing tart for summer barbecues, bridal showers, or Sunday brunch. Give it a try! For the recipe with step-by-step pictures, click here.
Makes 4 Servings
Ingredients:
- 1 Carton Peaches and Cream Chewy Granola Bars
- 1 Egg
- 1 Teaspoon Water
- 5 Tablespoons Light Brown Sugar
- 1 Box Frozen Puff Pastry, 2 sheets
- 1 Jar Peach Preserves
- 3/4-1 Cup Powdered Sugar
- 1 8 oz. Block Cream Cheese, room temp
- 1 Cup Heavy Cream
- 1 Teaspoon Vanilla Extract
- 4 Large Peaches, cored and sliced
- Fresh Mint, optional
Why You'll Love It:
- Flaky & Creamy Perfection: Combines the crisp texture of puff pastry with a rich, smooth cream cheese layer and juicy fresh peach slices.
- The Sunny Sunbelt Secret: Using Sunbelt Bakery Peaches and Cream Chewy Granola Bars adds a bright, crunchy layer of texture and plays perfectly on the peach-flavor.
- Simple, Yet Elegant: It looks incredibly sophisticated on a serving platter, making it perfect for entertaining, though it takes just minutes to assemble. A win-win for easy hosting!
- Easily Customizable: Perfect with fresh summer peaches, but can easily be adapted with nectarines, apricots, or berries depending on what's in season near you! Just be sure to use the perfect Sunbelt Bakery bar, too.
Directions:
- First, thaw the puff pastry according to package instructions. Then lay out the puff pastry and cut each sheet into 6 rectangles.
- Next, score about a ½ inch border around the puff pastry edges by using the tip of a knife. Be careful not to cut all the way through the pastry, just lightly score it.
- With a fork, prick the inside of each puff pastry to avoid puffing too much while baking.
- Make an egg wash, beating one egg with the water and brush around the edges of the puff pastry.
- Bake the rectangle pastries on parchment paper lined cookie sheets in an oven preheated to 400-degrees.
- When cooling, lightly score around your original lines with a knife and press down the inside of the puff pastry with the back of a spoon so there is enough room for the filling.
- Cool completely and sprinkle powdered sugar if desired.
- Now, spread the inside of the puff pastry with a layer of peach preserves.
- In a large bowl using a hand or stand mixer, cream the cream cheese until fluffy. Add in the powdered sugar, heavy cream and vanilla extract and beat until it’s like a fluffy frosting consistency.
- Pipe or spread the cream layer on top of the peach preserve layer.
- Slice the peaches.
- Top the cream layer with peach slices.
- Finely chop 6 granola bars.
- Mix the chopped bars with the brown sugar.
- Place the crumble on a parchment paper lined cookie sheet and bake in an oven preheated to 350 degrees for 7-10 minutes. Cool completely and crumble.
- Sprinkle crumble on top of the peaches.
FEATURED FLAVORS
Peaches and Cream Chewy Granola Bars are seasonally available May through August.
More Recipe Ideas to Brighten Your Day
