Peach Rose Pastries


1 Tablespoon unsalted butter, at room temperature

1 Tablespoon packed dark brown sugar

3/4 teaspoon ground cinnamon

1/2 package of puff pastry dough

Flour, for dusting your counter

2 ripe but firm peaches, pitted, quartered, cut into thin slices and patted dry)


Preheat your oven to 400, then lightly dust your counter top or a cutting board with flour.

Roll puff pastry and cut into six 12” x 1 ½” strips, then put the strips you’re not using in the fridge while you roll each tart.

Brush cinnamon sugar and butter mixture across the top half of a strip of dough.

Just barely brush the dough with the cinnamon sugar and butter mixture.

It mostly acts as a glue to hold the peach slices in place. (If you use too much, it will make the pastry soggy.)

Add peach slices to the top half of the dough, overlapping each slice by about ¼”.

It’s helpful leave about ½” of dough without peaches at the far edge because it will make it easier to roll the pastry.

Fold the bottom half of the dough onto the top half, covering the bottom edges of the peach slices.

Pick up one end and roll the dough into itself, making a coiled circle to achieve the rose shape.

Place each pastry in the muffin tin.

Bake for 15 to 20 minutes, or until the peaches and the dough are both cooked through.

Remove from the oven and let cool completely.

Use a butter knife to loosen the pastries by running it around the entire edge of each pastry before gently popping them out. Enjoy!
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