Mini Peach Pies (Peachie Babies!)

Mini Peach Pies | Let Them Eat Cake

Can you believe it’s already halfway through August!? As always, summer is flying by…but you know what? Summer’s end means fall’s beginning, and having such beautiful weather the last few weeks has me rather excited about the changing season—and all the fun that comes with it. Plus, in just two weeks, I get to start my new job! Oh yes, that…last week, I was hired on as associate home editor for Better Homes and Gardens magazine! I can’t wait to embark on a new journey within Meredith and for all the new experiences I’ll have to share with you. Squeeeeee!! 🙂

More to come on that, I’m sure, but for now, we have something important to discuss. The cutest dessert ever. Mini peach pies (or if you’re looking for an adorable name to match the cute factor of this decadent treat, cue Peachie Babies). I received a bag of fresh peaches mysteriously on my doorstep early last week (thanks, Ryan!), and was thus tasked with making something delicious out of them. With not a whole lot of time to relax and bake, I remembered a recent recipe that was sent to me courtesy of my friend, Carrie: individual serving peach pies. They looked super simple, much less work than a full-blown pie, and especially delicious. And so, I tweaked the recipe, and Peachie Babies were born.

Peachie Babies(Recipe adapted from Yummy Mummy Kitchen)

Ingredients:

  • 6 ripe peaches
  • 1 1/2 cups sugar
  • Honey
  • 1 package puff pastry dough, thawed
  • 1 tablespoon olive oil
  • Coarse sea salt
  1. Preheat oven to 425 degrees F. Spray a large muffin tin with cooking spray and set aside.
  2. Slice peaches in half, removing the pits. Place sugar in a shallow bowl; roll halved peaches in sugar, shaking off excess sugar. Fill one half of the peach with honey; top with second half.
  3. Unwrap the puff pastry dough, and spread out. Cut into six squares. Wrap the honey-filled peaches with the dough, poking a few holes in the top to let air escape.
  4. Place the peaches in the muffin tin. Brush the tops of each with a little olive oil. Sprinkle tops with sea salt.
  5. Bake peaches for 15-20 minutes, or until puff pastry is golden brown. Let cool for 10 minutes, then remove from pan.

Mini Peach Pies | Let Them Eat Cake Mini Peach Pies | Let Them Eat Cake Mini Peach Pies | Let Them Eat Cake Mini Peach Pies | Let Them Eat Cake  Mini Peach Pies | Let Them Eat Cake Mini Peach Pies | Let Them Eat Cake

N

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s