Hot Honey Peach Puff Pastry with Mascarpone

Indulge in the delightful flavors of summer with this Hot Honey Peach Puff Pastry. Buttery puff pastry envelops caramelized peaches and silky vanilla almond mascarpone, all drizzled with a touch of hot honey for a perfect balance of sweetness and spice. This easy-to-make dessert is sure to impress at any gathering!

Author

Courtesy of Zimmysnook

Prep Time

25 minutes

Cook Time

25 minutes

Servings

4

Ingredients

• 2 large peaches, ripe but slightly firm (freestone preferred)
• 1 sheet all-butter puff pastry, thawed in the fridge
• ½ tbsp unsalted butter
• 1 large egg
• 1 tbsp water
• ½ tbsp turbinado sugar
• 1 tsp hot honey, warmed for the peach glaze
• 1 cup cold mascarpone cheese
• 2 tbsp sifted confectioners' sugar (icing sugar)
• 1 1/4 tsp vanilla bean paste (preferred) or pure vanilla extract
• 1/4 tsp pure almond extract
• Pinch fine sea salt
• 2 tbsp sliced almonds, toasted
• Fresh mint leaves
• Fresh lemon zest
• ¼ cup hot honey, gently warmed
• Flaky sea salt
• Commercial Clad 12.5” TITUM Nonstick Skillet
• OvenBond Half Sheet Pan
• OvenBond Large Rectangular Baker
• Provisions Stainless Steel Mixing Bowls

Directions

1. Wash the peaches and slice around the natural seam. Twist gently to separate the halves. If using semi-freestone peaches, carefully remove the pits with a spoon or paring knife, preserving the shape of the fruit.
2. Peel each peach half using a vegetable peeler or sharp knife. If the skins are firm, blanch the peaches in boiling water for 30 to 45 seconds, transfer immediately to an ice bath, and the skins should loosen.
3. Pat the peach halves completely dry with paper towels.
4. Heat the butter in a large skillet over medium heat until the foaming subsides. Place the peaches cut side down in the skillet and cook for 2 to 3 minutes, just until lightly caramelized. The peaches should not soften completely. Transfer to a sheet pan or plate and let cool completely. Lightly blot the cut surfaces with paper towels to remove excess butter.
5. Line a large baking sheet with parchment paper. Roll the puff pastry lightly on a sheet of parchment paper to square the edges and achieve an even thickness. Cut into four equal 5x5-inch squares.
6. Place one cooled peach half, cut side down, in the center of each pastry square. Press gently so the peach makes contact with the pastry while leaving the border free to puff.
7. Using the tip of a sharp knife, lightly score a line around each peach without cutting all the way through the pastry.
8. Whisk together the egg and 1 tbsp water to create an egg wash. Brush only the exposed puff pastry border with the egg wash. Sprinkle each peach half with turbinado sugar; the sugar will also spill over onto the pastry.
9. Place the assembled baking sheet into the freezer for 20 minutes. Preheat your oven to 400°F (205°C) while the pastries chill.
10. In a medium bowl, combine the mascarpone, sifted confectioners' sugar, vanilla bean paste, almond extract, and a pinch of fine sea salt. Fold together gently with a spatula until smooth and creamy. Keep chilled until serving.
11. Add the sliced almonds to a dry skillet over medium heat. Stir frequently for 3 to 5 minutes until golden and fragrant. Transfer to a small plate to cool.
12. Bake the pastries directly from the freezer at 400°F (205°C) for 22 to 26 minutes, rotating the pan halfway through. The pastries are done when the borders are well-puffed and deep golden brown, the peaches are tender when pierced with a knife, and the sugar has caramelized. If the pastry browns too quickly, loosely tent the pan with foil for the final few minutes.
13. Combine 1 tsp of warm hot honey and 1 tsp of melted butter to create a light glaze. During the last 2 minutes of baking, brush the top of each peach with the glaze.
14. Remove from the oven and transfer the pastries to a cooling rack for 5 to 10 minutes.
15. Place each warm pastry on a serving plate. Add a generous dollop or quenelle of chilled vanilla almond mascarpone next to each peach half. Garnish with toasted almonds, fresh thyme leaves, and fresh lemon zest. Place two mint leaves at the top of each peach to resemble peach leaves. Drizzle warm hot honey generously over the pastry, peach, and mascarpone. Finish with a light sprinkle of flaky sea salt and serve warm or at room temperature.