My neighbors went to Hawaii as the peaches on their tree were ripening, so they gave me a dozen peaches. It’s a shame they are missing some of their peach season but they are in Hawaii after all. I can’t feel too bad for them.

I studied several recipes to pick and choose the parts I wanted to create this pastry which would taste of fresh peach but not be soggy from all the peach juice.

I succeeded.

I made one with simple peach filling and a second one with a cream cheese/sugar paste and fresh blueberries along with the peach filling.

They were both delicious, crisp, and not soggy. The lemon/sugar drizzle added a touch of tartness to the sweet peaches.

I created a template to remember how to cut and fold the pastry. After filling the ends fold up and over the filling.

I am sorry I didn’t include weights in the measurements but I didn’t take notes as I was creating/inventing. The weights of everything are well known except the peaches. I also hope I didn’t miss anything. I don’t think so.

Fresh Peach Braided Puff Pastry

INGREDIENTS
Pastry & Filling:
• 1 sheet Sally’s puff pastry, thawed
• 3–4 (1 c) fresh peaches, peeled and sliced
• 1/3 c granulated sugar
• 1/3 c brown sugar
• 1 Tbl cornstarch
• 1/8 tsp nutmeg
• 1/2 tsp cinnamon
Egg Wash & Glaze:
• 1 whole egg + 1 tbsp water (whisked for egg wash)
• 2 tsp coarse sugar (or turbinado/granulated)
• 1/3 c powdered sugar + 3-4 tsp lemon juice (whisked for drizzle)

METHOD

1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. (It’s important to use a rimmed baking sheet or you will have to clean the oven as I did.)
2. In a small bowl mix the granulated sugar and cornstarch
3. In a medium saucepan , mix the sliced fresh peaches, brown sugar, nutmeg, and cinnamon, heat on low.
4. Add sugar and cornstarch mixture stirring to thoroughly combine, and continue heating until syrup thickens,
5. Remove from heat and drain in a fine mesh sieve to remove excess juice.
6. Unfold the thawed puff pastry sheet onto a lightly floured counter. Roll to 12″ x 14″.
7. (If including the cream cheese/sugar and blueberries spread the cream cheese mixture down the center of the pastry and place blueberries sparsely on top of it.)
8. Spoon the peach mixture down the center third of the pastry. Using a pizza cutter, make 1-inch diagonal cuts along both long sides of the dough (up to the edge of the peach filling).
9. Fold the strips over the filling, alternating left and right to create a crisscross braid effect. Pinch the top and bottom ends tightly to seal.
10. Transfer to a parchment paper lined, rimmed baking sheet
11. Brush the entire braid with your egg wash and sprinkle generously with coarse sugar. Bake for 25–30 minutes until golden brown.
12. Mix 1/3 cup of powdered sugar and 4 teaspoons of lemon juice. Adjust the amount of lemon juice
13. Let the braid cool for 15 minutes, then drizzle with the powdered sugar and lemon juice glaze.