Peach Puffs

Peaches are in season right now.  There are so many varieties to choose from, each with different colors and levels of sweetness.  All of them delicious.  I've been buying them at the farm stands regularly.  That means we're eating a lot of peaches, so I'm always looking for new ways to use them.  These pastries are perfect. They're just the right size to hold in your hand, with a not-too-sweet filling and flaky crust.

Here's what you'll need:

4 TBSP sugar, divided
1 tsp vanilla
1 lb peaches, diced
3 TBSP flour
1/4 tsp cinnamon
1 TBSP milk
1 sheet puff pastry, thawed

Preheat oven to 425.  Line a baking sheet with parchment paper.

Combine 3 TBSP of the sugar and the vanilla in a bowl.

Add the peaches, and toss to coat them.

Stir in the flour and set aside.

Combine the remaining 1 TBSP sugar and the cinnamon in a small bowl.  Set aside.

Pour the milk into a third small dish.

On a floured surface, roll the puff pastry until it's 15x10" rectangle.

Cut the pastry into 6 squares.

Put one piece of pastry on the parchment paper.  Use a pastry brush (or your finger) to moisten the edges of the pastry.

Put about 1/2 c of the peach mixture in the center of dough piece.

Pull up the opposite corners together.

Then pull up each side, pinching the seams together as you do.

Finish by twisting the ends together at the top.

Repeat with the remaining pastry squares.

Brush the tops of the pastry with any remaining milk, and sprinkle with the cinnamon sugar.

Bake at 425 for 20-25 minutes, until golden brown.

Remove from the pan to a wire rack to cool.

Serve warm or at room temp.  Note:  they are best on the first day.

Enjoy!