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Makes 8

INGREDIENTS:

1 lb. puff pastry
4 peaches, destoned and cut into thin wedges
2 tbsp. soft brown sugar
4 tbsp. apricot jam, sieved

METHOD:

Preheat oven to 425 F (220 C). Roll out puff pastry to fit a 9 x 13 Swiss roll pan. Add peach wedges and sprinkle with soft brown sugar. Bake for 20 minutes until golden.

Remove pastry from oven. Brush with apricot jam. Bake for another 5 minutes. Cool on a wire rack for 10 minutes until jam has set. Cut into 8 squares and serve as a dessert or special treat.