Triple P (Peach Puff Pockets)

Peachy peach peach peach. I can't get enough of peaches. I already made a peach tart a few weeks back with the peacherry tart. So I decided on making another simple peach concoction. This one is a little more hands on friendly as you can hold it like a danish or something similar.

I poached the peaches for a few seconds in boiling water to remove the skins, then cut them into wedges. I made a little streusel type mix made of crushed graham cracker, cinnamon, sugar and a little butter. I coated the peaches in that before dumping them into the puff pastry. Sealed it like a pouch and baked. When they finished, I coated them with a little bit of honey to give the crust a little sweetness as well as a nice shine.

Look at the little peach playing peek-a-boo.

Serve 3



Triple P (Peach Puff Pockets)

1 sheet puff pastry - divided into three pieces
2 ripe peaches
3 graham cracker square - crushed
1 tsp granulated sugar
1 tsp cinnamon
1 tbsp melted unsalted butter
honey


Preheat you oven to 425˚F

Combine the sugar, cinnamon, graham cracker in a large bowl. Set aside.

Poach the peaches in some boiling water for roughly 45-60 seconds. This will let you remove the skin of the peaches. Once you've removed the skin, cut them into thin wedges and remove the pit.

Add the peach wedges to the cinnamon mixture and toss to combine.

Divide the puff pastry in three rectangular pieces. Divide the peaches among the three puff pastry pieces. Only putting them on one side leavint at leas 1/2-inch to seal the pouch.

When you've divided the peaches, take the other half of the puff pastry and fold over. Crimp and fold the edges to seal. Place them on parchment paper lines baking sheet and baste with the melted butter.

Baked for 15-20 min. Remove from the oven and lightly coat the top with some honey.

Best served warm.