Peaches and Cream Puffs
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Here’s another delicious recipe I made to use up those juicy, fresh peaches, and it turned out to be a real hit! I adapted this recipe for peaches and cream puffs from one I saw Alyse Christensen share on Studio 5, a popular local television show.
Alyse is also the author of the book The Gathering of Friends, where she shares many delightful and approachable recipes for hosting and gathering. I was immediately drawn to her peaches and cream puffs, and I knew I had to give them a try, especially with all the fresh peaches I had on hand.
I’ve always been a big fan of anything involving puff pastry, and this recipe did not disappoint. The flaky, buttery layers of the puff pastry paired perfectly with the sweet, creamy filling and the slight tartness of the fresh peaches. The balance of flavors and textures was spot on, making each bite absolutely irresistible.
What I loved most was that while the recipe is pretty simple to put together, the end result is so elegant that it looks like something straight out of a bakery. Whether you’re making it for a special occasion or just a weekend treat, these peaches and cream puffs are sure to impress!
Ingredients to Make Peaches and Cream Puffs
- FROZEN PUFF PASTRY
- FRESH RIPE PEACHES
- CREAM CHEESE
- SWEETENED CONDENSED MILK
- HEAVY WHIPPING CREAM
- POWDERED SUGAR
- VANILLA EXTRACT
How to Make Peach cream Puffs
Thaw the puff pastry sheet according to the package instructions. Once thawed, cut the pastry sheet into 9 equal squares. Arrange the squares on a lightly greased baking sheet, placing them about 1 inch apart. Alternatively, you can line the sheet with parchment paper. Bake at 400°F in the oven for 15 minutes or until golden brown and puffed. Allow the pastry squares to cool completely before assembling.
In a medium bowl, beat the cream cheese and sweetened condensed milk until smooth and creamy. Set aside.
In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This will be the light and fluffy topping for your puffs.
Once the puff pastry squares have cooled, carefully cut each square in half horizontally using a knife. Start by spreading the cream cheese filling onto the bottom half of each puff. Add fresh peach slices on top of the cream cheese layer. Then, generously dollop whipped cream on top of the peaches.
Place the top half of the puff pastry on top of the whipped cream. For a finishing touch, lightly sprinkle the tops of the assembled cream puffs with powdered sugar. Serve and enjoy these light and delicious peaches and cream puffs!
Frequently Asked Questions
Can I use frozen or canned peaches instead of fresh?
Yes, you can use frozen or canned peaches if fresh ones aren’t available. If using frozen peaches, thaw them completely and drain any excess liquid. If using canned peaches, be sure to drain them well to avoid soggy puffs.
Can I prepare these cream puffs in advance?
You can bake the puff pastry and prepare the fillings in advance, but it’s best to assemble the puffs just before serving to prevent them from becoming soggy. Store the baked puff pastry at room temperature in an airtight container and refrigerate the cream cheese and whipped cream mixtures until ready to use.
Can I substitute the whipped cream with store-bought whipped topping?
Yes, you can use store-bought whipped topping as a substitute for homemade whipped cream. However, homemade whipped cream will have a richer and fresher flavor.
Can I use other fruits instead of peaches?
Absolutely! This recipe is versatile, and you can substitute peaches with other fruits like strawberries, raspberries, blueberries, or even a mix of different fruits for a unique twist.
FOR MORE RECIPES LIKE THIS, TRY:
- Raspberry Lemon Filled Cream Puffs
- Apple Pie Puffs
- Easy Chocolate Filled Croissants
- S’mores Turnovers
Peaches and Cream Puffs
Real Mom Kitchen
Equipment
Ingredients
- 1 sheet of frozen puff pastry
- 6 ripe peaches peeled and sliced (If you want your peaches more sweet, you can mix them with a little granulated sugar, but I just did them without)
- 8 oz cream cheese I used reduced fat
- 7 oz sweetened condensed milk that's half a 14 oz can
- 1 pint heavy whipping cream
- ½ cup powdered sugar
- dash vanilla extract
Instructions
- Thaw puff pastry according to package directions. Cut sheet of thawed puff pastry into 9 squares and bake on a lightly greased baking sheet at 400 degrees for 15 minutes, placing them 1 inch apart on sheet. Allow pastry to cool.
- In a bowl, beat together cream cheese and sweetened condensed milk together until smooth. In another bowl, whip together whipping cream, powdered sugar, and vanilla until stiff.
- To assemble puffs; Cut each square of puff pastry in half with a knife, fill the bottom of the puff with the cream cheese mixture followed by peach slices. Then top peaches with whipped cream and place puff top on top of cream. Lightly dust top of the puff with powdered sugar and enjoy!
