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slice of peach galette taken out from the main galette
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5 from 9 votes

PUFF PASTRY PEACH GALETTE

Simple summer peach treat for the whole family. We love how puff pastry is versatile and so flaky. And with a scoop of ice cream, this peach galette is even more delicious.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: French
Keyword: french dessert, peach dessert, peaches, puff pastry
Servings: 8 pieces
Calories: 270kcal
Author: Julia

Ingredients

  • 1 pkg (500g) thawed puff pastry
  • 1/2 cup (100 g)granulated sugar
  • 3-4 tbsp almond flour
  • 1 tsp ground cinnamon
  • 6 medium firm peaches halved, pitted, and cut into thin slices
  • 1 tbsp all-purpose flour for dusting the working suface
  • 1 small beaten egg

Instructions

  • Thaw the frozen puff pastry on the kitchen counter for 30 minutes. Then preheat oven to 350 F / 180 C.
  • In the meanwhile, make the peach filling. Clean the peaches and cut them in small thin slices about 1/4 inch thick. Place them in medium bowl and sprinkle with sugar, almond flour and ground cinnamon over them. Gently toss them with your hands and try to coat all peaches with the mixture.
  • On a large sheet of parchment paper, sprinkle 1 tbsp of flour and place the dough on the floured parchment paper. If you are using rolled out puff pastry sheets style Pepperidge Farms, simply unroll and place those two sheets on each other, so the corners creates shape of the star. This way you will be able to achieve round shape. Roll gently with rolling pin over it, to connect it. If you are using two small squared shaped puff pastry dough style Tenderflake, place them on each other and roll out round shape about 1/8 inch thick.
  • Start placing peach slices about 1 inch from galette edge, overlapping slightly each slice in circle, continue until you reach the centre of the galette.
  • Fold the outer edges of the pastry over the peaches. Tuck extra dough inside edges if it's overlapping more than 1 inch or on the other side, try to gently pull on the dough, if the edge is not thick enough. The shape doesn't need to be perfect. Brush the pastry edges with 1 beaten egg. Optional: sprinkle lightly the edges with granulated sugar.
  • Bake in preheated oven 350 F / 180 C for 35 - 40 minutes or until the crust is golden.Let the galette cool on the baking sheet. Cut into 8 slices, best cut with pizza cutter and serve with scoop of ice cream (optional).