If you're looking for a quick dessert, try making a puff pastry peach galette! There's no need to make your own pie dough; use store-bought puff pastry for a buttery, flaky crust.
Making this puff pastry peach galette recipe is simple: just lay out the puff pastry, arrange your sliced peaches on top, and fold the edges over. There's no need for fancy crimping!
This easy, delicious summer treat is made with only a handful of ingredients and is ready in about 30 minutes. It bakes up beautifully golden and goes perfectly with a scoop of ice cream or silky vanilla sauce.
And if you like this kind of quick dessert, check out Plum Puff Pastry, Puff Pastry Apple Pies, or Jam Croissants.
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Recipe ingredients
Puff pastry dough: For this recipe, I use a 12-oz (345-g) package of ready-rolled dough from the grocery store. A little more or less is fine, too.
- You can also use frozen - just make sure to thaw it according to the package instructions. If it's unrolled, use a similar amount and roll it out using a rolling pin into a rectangle or circle.
Peaches: Use ripe but firm peaches; if the fruit is too soft, the pastry will get soggy. Try the Peach Puff Pastry Tarts or the Peach Cobbler Bread, too.
Ground almonds or almond meal (not almond flour) add texture and flavor and absorb excess moisture. You can replace them with ground hazelnuts; they are just as delicious.
Cornstarch helps to thicken the fruit juices, preventing a soggy bottom.
Other ingredients are brown sugar and some milk (or heavy cream if you have an opened container).
See the recipe card for full information on ingredients and quantities.
Variations
You can use nectarines or even use canned instead of fresh peaches. If using canned fruit, drain it well and pat it dry with a paper towel to remove the excess moisture.
You can use other fresh fruit to make this puff pastry galette, such as apricots, plums, any berries you like, apples, pears, etc. Try these Apple Puff Pastry Rolls, too; they’re so easy to make and so delicious.
How to make a peach galette with puff pastry?
Step #1: Slice the peaches into relatively thin slices. Place them in a large mixing bowl.
Step #2: Add ground almonds, brown sugar and cornstarch. Toss to combine, making sure that each slice is coated with some of the mixture.
Step #3: Unroll the dough on a baking sheet (See Good to Know section). Place the fruit slices on top, leaving about 1 inch/ 2.5 cm of dough on all sides.
Step #4: Fold the edges over the fruit, leaving it uneven for a rustic look. Brush the edges with milk and sprinkle with brown sugar.
Step #5: Bake the peach galette in the preheated oven for about 20 minutes or until the edges are golden brown.
Good to know
You don’t need to peel the peaches. The skin will soften as it bakes and will add a touch of color to the dish.
Pastry: As you can see in the photos, I cut my sheet of puff pastry in half because it was too long for my baking sheet. I overlapped the pieces slightly in the center. If your sheet fits your baking sheet, you don’t need to do this.
How to serve and store?
Let the peach galette rest for 5-10 minutes before serving. You can serve it warm or at room temperature. However, you should aim to serve it within 2-4 hours after baking while it's still fresh and crispy.
You can sprinkle it with a bit of confectioner sugar just before serving.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. They’ll still be tasty, but the pastry will lose its crispiness.
Serve it while warm with a scoop of vanilla ice cream, German vanilla sauce, whipped cream, or crème fraiche mixed with a bit of sugar.
Puff Pastry Peach Galette
Equipment
- Baking sheet
Ingredients
- 1 sheet of puff pastry about 12 oz/ 345 g, Note 1
- 4 peaches Note 2
- 3 tablespoons brown sugar
- 2 tablespoons ground almonds or almond meal, Note 3
- 1 tablespoon cornstarch
- 1 tablespoon milk or heavy cream
- 1-2 teaspoons brown sugar
Instructions
- Preheat the oven to 400°F/ 200°C and line the baking sheet with parchment paper.
- Prepare the peaches: Slice them into relatively thin pieces and place them in a large bowl. Add ground almonds, brown sugar, and cornstarch, then toss until each slice is coated with the mixture.4 peaches + 3 tablespoons brown sugar + 2 tablespoons ground almonds + 1 tablespoon cornstarch
- Assemble the galette: Unroll the pastry on the prepared baking sheet. Arrange the peaches on the pastry, leaving about 1 inch (2.5 cm) of pastry around the edges. Fold the pastry edges over the fruit for a rustic look. Brush the folded pastry with milk or cream and sprinkle with brown sugar.1 sheet of puff pastry + 1 tablespoon milk + 1-2 teaspoons brown sugar
- Bake the peach galette in the preheated oven for about 20 minutes or until the edges are golden brown.
- Rest for 5-10 minutes and serve warm or at room temperature with ice cream, vanilla sauce, whipped cream, or crème fraiche mixed with a little brown sugar. For the best taste and texture, serve it within 2-4 hours of baking while still fresh and crispy.
Notes
- Puff pastry: I used a 12-oz (345-g) package of store-bought, ready-rolled puff pastry. A bit more or less is also fine. You can use frozen puff pastry, too - thaw it according to the package instructions. If you have unrolled pastry, use a similar amount and roll it out into a rectangle or a circle.
- Peaches: You can also use nectarines or canned peaches (drain and pat them dry with a paper towel). Feel free to make the galette with other fruits or berries as well.
- Ground almonds or almond meal, NOT almond flour. You can also use ground hazelnuts.
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