Make this easy puff pastry peach galette with ripe peaches, flaky puff pastry, and a sprinkle of cinnamon sugar. This rustic summer dessert is baked until golden and bubbling, then served warm with vanilla ice cream. Perfect for when you want a bakery-style treat without the fuss.
Prep the pastry - Preheat your oven to 200°C / 400°F. Line a baking sheet with parchment paper. Place the puff pastry sheet on the prepared tray and keep it chilled until ready to assemble.
1 sheet Puff pastry
Prepare the peaches - Slice each peach in half, remove the pit, then slice each half thinly—but keep the slices together so they stay in a neat fan shape.
4 - 5 med Peaches, 3 tbsp Brown sugar , ½ tsp Ground cinnamon, Pinch of Salt, 1 tbsp Cornstarch, 1 tbsp Almond flour (optional)
Mix the sugar blend - In a small bowl, combine brown sugar, cinnamon, a pinch of salt, cornstarch, and a little almond flour.
Assemble the galette - Arrange the fanned peach halves on the puff pastry, leaving about 2 inches around the edges. Sprinkle the sugar mixture evenly over the peaches.
Fold and brush - Fold the edges of the pastry up over the peaches, overlapping slightly for a rustic look. Whisk the egg with heavy cream and brush it over the exposed pastry. Sprinkle a little extra brown sugar on the edges for crunch.
1 Egg wash
Bake to perfection - Bake for 25–30 minutes, or until the pastry is puffed and deep golden, and the peaches are bubbling in their juices.
Serve - Cool for 5–10 minutes before slicing. Serve warm with a generous scoop of vanilla ice cream.
Vanilla ice cream
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