How to Make these Delightful Apple or Peach Pastries

Last Saturday, we made three types of treats for visitors to our store:  A fudgy chocolate cake, Raspberry Chocolate Cheesecake Squares, and these elegant puff pastries in both apple and peach.

The stars of the show were the apple and peach puff pastries.  They were delightful with their crisp pastry shells, apple or peach filling, and a drizzle of frosting.  They look fancy but they are easy.  There are three ways to make them plus a salted caramel variation.

How to Make Delightful Apple or Peach Pastries

We used pie fillings in these pastries, not pastry filling.  Pastry filling is more concentrated and balances belter with most pastries but these had enough filling that they balanced better with pie fillings.  They are like little open face pies, hand pies, with puff pastry crusts.

You will usually find puff pastry at your local grocery in large sheets.  Since we will be making little individual pies you will want to cut your sheet of puff pastry into 5 X 5-inch squares.

Docking pastry or pricking it will prevent your pastry from puffing up too much and displacing your filling.

Applying an egg wash to your puff pastry will help with browning and give you the beautiful quintessential golden color.

It is important when working with puff pastry that you bake it completely. If the pastry is under cooked, the layers will collapse causing it to lose its light and crispy texture and it will be gummy and dense.

Apple or Peach Pastries

We made these elegant pastries three ways: in a jumbo muffin pan, in little fluted tortilla bakers, and free hand.

To make them in a jumbo muffin pan, take your docked and thawed pastry squares and gently press them into the cups of the pan allowing the pastry to pucker and ruffle naturally into a star shape.

To make them in the tortilla bakers, do the same—gently press the pastry squares into the tortilla bakers.  These are particularly attractive.

The third way to make them is free-form, or without any mold pan.  Take your thawed and docked pastry square, apply the egg wash to the outer one inch of the square, then gentle pick up the edges and pinch them together in little pleats to form a little cup shape. The free-form pastry stars will relax and open up a little as they bake creating a more rustic looking star.

five 5 X 5-inch frozen puff pastry squares
1 2/3 cup of your favorite apple or peach pie filling
5 tablespoons Prepared Panty Ready-to-Use Streusel Topping Mix (optional)
1 egg
1 tablespoon water
1 cup Prepared Pantry’s Professional White String Icing or powdered sugar icing

  1. Remove your puff pastry from the freezer.  Allow them to thaw at room temperature covered with a dishcloth or plastic wrap for about ½ hour or until malleable.
  2. Preheat your oven to 375°
  3. Uncover the pastry. Using the tines of a fork, dock or prick your pastry dough square about 15 times. Grease your chosen pan mold or in the case of the free-form method line a baking sheet with parchment paper.
  4. Fill your pastry square with pie filling. In a small bowl mix the egg and water together to make an egg wash. Using a pastry brush, brush the exposed puff pastry. If using the Ready to Use Streusel Topping Mix, sprinkle 1 tablespoon of streusel on each pastry.
  5. Bake for 18 to 21 minutes.  With a knife, gently pull the pastry away from the pan to check the edges for doneness.  The sides should be a golden brown and the tops should be a dark golden brown.
  6. When the pastry stars are cool to the touch, drizzle them with the Prepared Pantry’s White String icing.

Yields: 5 Apple or Peach Pastries

Variation:  Salted Caramel Apple Pastries

These are made exactly the same way except that instead of drizzling them with white icing, drizzle with caramel sauce or syrup.  We used Lawford’s Private Reserve Cinnamon Cream Syrup but we could have used Uncle Denny’s Caramel Topping or Buttermilk Syrup.

We sprinkled a few grains of Pink Himalayan Salt over the pastries.

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