If you’re a fan of peach season, then you’re in for a treat with these peach hand pies! They are filled with ripe, juicy peaches that are wrapped in store-bought puff pastry, which cuts the prep time down significantly! This allows you to have more time out in the sun at your summer BBQ and picnics! These peach hand pies are also great as a make-ahead dessert! Just assemble and freeze until you’re ready to bake them!
ingredients
directions
In a medium saucepan, add the diced peaches, brown sugar, cinnamon, lemon juice and salt. Stir occasionally over medium-low heat until the sugar is dissolved and gently simmering.
Mix together the cornstarch with ½ tablespoon of water and add the slurry to the saucepan, stirring immediately until thickened. Add the vanilla and mix to combine. Remove the peaches from the pan and let them cool completely at room temperature.
While the peaches cool, lightly flour your rolling pin and work surface. Roll out one sheet of the puff pastry into a thin square, roughly 30 cm on each side.
Using a sharp knife or cookie cutter, cut out 8 rectangles measuring about 14 cm by 7 cm. Place the squares onto a parchment-lined cookie sheet and place in the fridge. Repeat with the other sheet of puff pastry.
When ready to assemble, preheat the oven to 425°F. Remove one tray of puff pastry from the fridge. These will be your bottom crusts. Scoop 2 tablespoons of filling into the center of each piece of dough making sure to leave the edges bare.
Remove the other tray of puff pastry from the fridge and cut slits into the remaining squares. These will be the top crusts. Place the top crust into the bottom crust and crimp the edges with a fork to seal.
Lightly brush the top of the pies with egg wash and sprinkle with turbinado sugar, if using.
If the assembled pies no longer feel cool to the touch, place the tray back into the fridge for 10 minutes.
When ready to bake, place in the preheated oven for 10 to 15 minutes or until they are golden brown on top. You might have to bake these in batches. Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
