Flowering Peach Puffs Recipe

Flowering Peach Puffs Recipe
Flowering Peach Puffs Recipe photo by Taste of Home
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Flowering Peach Puffs Recipe

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Prepared puff pastry makes it easy to create these tempting treats layered with a creamy homemade spread. Peach "petals" and a fresh raspberry center add the final floral touches.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min. + cooling

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 2 cups very thinly sliced fresh or frozen peach
  • 1 tablespoon sugar
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups whipped topping
  • 6 fresh raspberries

Directions

On a lightly floured surface; roll pastry to 1/8-in. thickness. Cut out six circles with a floured 3-1/2-in round cookie cutter. Place on an ungreased baking sheet. Cut leaves from the scraps, using a floured 1-1/2-in. leaf-shaped cookie cutter; place on baking sheet. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
In a large bowl, toss peaches with sugar; set aside. In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in the whipped topping.
Split pastry circles in half. Spread about 2 tablespoons cream cheese mixture over the bottom half of each; replace tops. Spread about 1 tablespoon cream cheese mixture on the top of each. Arrange peach slices in an overlapping circular pattern on the cream cheese layer. Garnish each with a raspberry and puff pastry leaves. Yield: 6 servings.
Originally published as Flowering Peach Puffs in Quick Cooking May/June 2004, p44

  • 1 sheet frozen puff pastry, thawed
  • 2 cups very thinly sliced fresh or frozen peach
  • 1 tablespoon sugar
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups whipped topping
  • 6 fresh raspberries
  1. On a lightly floured surface; roll pastry to 1/8-in. thickness. Cut out six circles with a floured 3-1/2-in round cookie cutter. Place on an ungreased baking sheet. Cut leaves from the scraps, using a floured 1-1/2-in. leaf-shaped cookie cutter; place on baking sheet. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
  2. In a large bowl, toss peaches with sugar; set aside. In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in the whipped topping.
  3. Split pastry circles in half. Spread about 2 tablespoons cream cheese mixture over the bottom half of each; replace tops. Spread about 1 tablespoon cream cheese mixture on the top of each. Arrange peach slices in an overlapping circular pattern on the cream cheese layer. Garnish each with a raspberry and puff pastry leaves. Yield: 6 servings.
Originally published as Flowering Peach Puffs in Quick Cooking May/June 2004, p44

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