Description
These mini peach pies feature a jammy, cinnamon-scented peach filling encased in buttery, flaky pastry. Perfectly portioned and irresistibly crisp around the edges, they’re a delightful treat for any occasion.
Ingredients
Scale
- 2 medium ripe peaches, peeled, pitted, and diced
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 1/2 teaspoon lemon juice
- 1 sheet of store-bought puff pastry, thawed
- All-purpose flour, for dusting
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, combine the diced peaches, granulated sugar, cinnamon, cornstarch, and lemon juice. Mix well and set aside.
- On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Cut into 6 equal squares.
- Place a spoonful of the peach filling in the center of each square. Fold the pastry over to form triangles and press the edges to seal. Use a fork to crimp the edges.
- Transfer the pies to the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sugar, if using.
- Bake for 20–25 minutes, or until the pies are golden brown and puffed.
- Allow to cool slightly before serving.
Notes
- Make sure the peaches are ripe for the best flavor.
- Thaw the puff pastry as per package instructions before use.
- These pies are best enjoyed fresh but can be stored for a day or two at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 9g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg