Hot Honey Peach Puff Pastry with Mascarpone
If you loved our viral Poached Pear Puff Pastries, this caramelised peach puff pastry version keeps the same stunning presentation and makes it even easier! Imagine biting into crisp, flaky puff pastry topped with a warm caramelized peach, dollops of chilled vanilla-almond mascarpone, and a generous drizzle of warm hot honey. It delivers all the polish of an artisan bakery tart, but with a streamlined technique that comes together in approximately one hour.
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Pastries
- 2 large peaches ripe but slightly firm (semi-freestone or freestone preferred)
- 1 sheet all-butter puff pastry thawed in the fridge (about 11 oz / 320 g)
- ½ tablespoon unsalted butter plus 1 teaspoon melted for the peach glaze
- 1 large egg
- 1 tablespoon water
- ½ tablespoon turbinado sugar
- 1 teaspoon hot honey warmed for the peach glaze
Vanilla Almond Mascarpone
➡️What is Mascarpone? Mascarpone is a rich, creamy Italian cheese made from heavy cream coagulated with acid. It has a smooth, spreadable texture similar to cream cheese, but with a milder, sweeter flavour profile.
- 1 cup cold mascarpone cheese 250 g
- 2 tablespoon sifted confectioners' sugar icing sugar
- 1 ¼ teaspoon vanilla bean paste preferred or pure vanilla extract
- ¼ teaspoon pure almond extract
- Pinch of fine sea salt
Garnish
- 2 tablespoon sliced almonds toasted (⅛ cup / 15 g)
- Fresh mint leaves
- Fresh lemon zest
- ¼ cup hot honey gently warmed
- Flaky sea salt
Instructions
Prepare the Peaches
- Wash the peaches and slice around the natural seam.
- Twist gently to separate the halves. If using semi-freestone peaches, carefully remove the pits with a spoon or paring knife, preserving the shape of the fruit.
- Peel each peach half using a vegetable peeler or sharp knife. If the skins are firm, blanch the peaches in boiling water for 30 to 45 seconds, transfer immediately to an ice bath, and the skins should loosen.
- Pat the peach halves completely dry with paper towels.
Caramelize the Peaches
- Heat the butter in a large skillet over medium heat until the foaming subsides.
- Place the peaches cut side down in the skillet and cook for 2 to 3 minutes, just until lightly caramelized. The peaches should not soften completely.
- Transfer to a sheet pan or plate and let cool completely. Lightly blot the cut surfaces with paper towels to remove excess butter.
Prepare and Assemble the Pastry
- Line a large baking sheet with parchment paper.
- Roll the puff pastry lightly on a sheet of parchment paper to square the edges and achieve an even thickness. Cut into four equal 5x5-inch squares.
- Place one cooled peach half, cut side down, in the center of each pastry square. Press gently so the peach makes contact with the pastry while leaving the border free to puff.
- Using the tip of a sharp knife, lightly score a line around each peach without cutting all the way through the pastry.
- Whisk together the egg and 1 tablespoon water to create an egg wash. Brush only the exposed puff pastry border with the egg wash.
- Sprinkle each peach half with turbinado sugar; the sugar will also spill over onto the pastry.
Chill the Pastries
- Place the assembled baking sheet into the freezer for 20 minutes.
- Preheat your oven to 400°F (205°C) while the pastries chill.
Do Not Skip This Step: Chilling firms the butter within the puff pastry. When it hits the hot oven, the moisture in the butter turns to steam, creating distinct, flaky layers that hold up under the weight of the fruit.
Make the Mascarpone & Toast Almonds
- In a medium bowl, combine the mascarpone, sifted confectioners' sugar, vanilla bean paste, almond extract, and a pinch of fine sea salt.
- Fold together gently with a spatula until smooth and creamy. Do not overmix, as mascarpone can break or loosen if worked too much. Keep chilled until serving.
- Add the sliced almonds to a dry skillet over medium heat. Stir frequently for 3 to 5 minutes until golden and fragrant. Transfer to a small plate to cool.
Bake
- Bake the pastries directly from the freezer at 400°F (205°C) for 22 to 26 minutes, rotating the pan halfway through.
- The pastries are done when the borders are well-puffed and deep golden brown, the peaches are tender when pierced with a knife, and the sugar has caramelized. If the pastry browns too quickly, loosely tent the pan with foil for the final few minutes.
- Combine 1 teaspoon of warm hot honey and 1 teaspoon of melted butter to create a light glaze. During the last 2 minutes of baking, brush the top of each peach with the glaze.
- Remove from the oven and transfer the pastries to a cooling rack for 5 to 10 minutes.
Finish and Serve
- Place each warm pastry on a serving plate. Add a generous dollop or quenelle of chilled vanilla almond mascarpone next to each peach half.
- Garnish with toasted almonds, fresh thyme leaves, and fresh lemon zest.Place two mint leaves at the top of each peach to resemble peach leaves. (Note: Avoid placing mint directly on hot pastries to prevent browning.)Drizzle warm hot honey generously over the pastry, peach, and mascarpone.Finish with a light sprinkle of flaky sea salt and serve warm or at room temperature.
What is a Quenelle? A quenelle is an elegant French plating technique where soft ingredients like mascarpone, cream, or ice cream are scooped with a warm spoon to form a smooth, three-sided oval shape.
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Notes
Peach Selection Tip: Stick with freestone or semi-freestone peaches (peak season July through September). Their pits separate easily without tearing the fruit, giving you smooth halves that sear evenly and sit flat on the pastry. Avoid clingstone peaches for this recipe, as digging out the stubborn pit tears the fruit and causes excess juice to leak into the dough.
Tips, Substitutions & Serving Suggestions
Pro Tips
- Moisture Control: Drying the peaches before and after searing prevents excess moisture from making the pastry soggy underneath.
- Searing Benefit: Searing the peaches cut-side down concentrates natural fruit sugars while keeping the top presentation smooth and clean.
Substitutions
- Peaches: Nectarines or firm plums work as direct 1:1 substitutions without changing prep steps.
- Vanilla Bean Paste: Pure vanilla extract can be substituted at a 1:1 ratio.
- Hot Honey: Regular honey mixed with a pinch of red pepper flakes or a dash of cayenne works as an easy alternative.
Serving Suggestions
- Serve alongside warm coffee or espresso for a weekend breakfast pastry.
- Pair with a glass of chilled Prosecco or sparkling white wine for an evening dessert.
Tried this recipe?Let us know how it was!