20 Delicious Peach Pastry Recipes Perfect for Summer

Summer just got sweeter with these 20 irresistible peach pastry recipes! Whether you’re craving flaky turnovers, gooey cobblers, or elegant tarts, juicy peaches are the star of the show. Perfect for backyard barbecues, picnics, or just treating yourself, these easy-to-make delights will have you savoring every bite of the season. Ready to bake up some sunshine? Let’s dive in!

Classic Peach Turnovers with Vanilla Glaze

These flaky, fruity turnovers are like little pockets of summer—perfect for breakfast or a sweet afternoon treat.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 cups diced fresh peaches (about 2 medium)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 large egg, beaten
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/4 tsp vanilla extract (for glaze)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss peaches with 1/4 cup granulated sugar, 1 tbsp cornstarch, 1/2 tsp vanilla extract, and 1/4 tsp cinnamon until evenly coated.
3. Roll out puff pastry on a lightly floured surface into a 12-inch square. Cut into 4 equal squares.
4. Spoon peach mixture onto one half of each square, leaving a 1/2-inch border. Brush edges with beaten egg, fold dough over filling, and crimp with a fork to seal.
5. Transfer turnovers to the baking sheet. Brush tops with remaining beaten egg. Bake for 20–25 minutes until puffed and golden.
6. Whisk together 1/2 cup powdered sugar, 1 tbsp milk, and 1/4 tsp vanilla extract until smooth. Drizzle over warm turnovers.

The glaze seeps into the flaky layers just enough to add sweetness without making them soggy—a trick we learned from old-school bakeries!

Tip: For extra shine, brush baked turnovers with warmed apricot jam before glazing.

Peach and Cream Cheese Danish Pastries

These flaky, fruity pastries are like a little bite of summer morning bliss—perfect for lazy weekends or impressing brunch guests.

Ingredients:

• 1 sheet (8 oz) frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 cup diced fresh peaches (about 1 large peach)
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle. Cut into 6 equal squares.
3. In a bowl, mix the cream cheese, granulated sugar, vanilla extract, and cinnamon until smooth.
4. Spoon 1 tbsp of the cream cheese mixture onto the center of each pastry square, then top with 1-2 tbsp diced peaches.
5. Fold two opposite corners of each square toward the center, pressing lightly to seal. Brush with beaten egg and sprinkle with turbinado sugar.
6. Bake for 18-20 minutes until puffed and golden. Let cool 5 minutes before serving.

The contrast of tangy cream cheese and juicy peaches against the buttery pastry is downright irresistible—especially when still slightly warm.

Tip: For extra shine, brush baked pastries with warmed peach jam mixed with a splash of water.

Rustic Peach Galette with Honey Drizzle

This free-form peach galette is summer’s answer to pie—effortless, juicy, and begging to be served warm with a drizzle of honey.

Ingredients:

• 1 store-bought pie crust (or homemade if you’re feeling ambitious!)
• 4 ripe peaches, thinly sliced
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch of salt
• 1 egg, beaten (for egg wash)
• 2 tbsp honey, warmed

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Roll out the pie crust into a 12-inch circle on the prepared sheet. In a bowl, toss peaches with 1/4 cup sugar, 1 tbsp cornstarch, 1/2 tsp vanilla, 1/4 tsp cinnamon, and a pinch of salt until evenly coated.
3. Arrange peaches in the center of the crust, leaving a 2-inch border. Fold edges over the filling, pleating as you go. Brush crust with beaten egg.
4. Bake for 30–35 minutes until crust is golden and peaches bubble. Cool slightly, then drizzle with 2 tbsp warm honey.

The magic here? The galette’s rustic edges cradle those syrupy peaches, while the honey adds a floral sweetness that’s just *chef’s kiss*.

Tip: Serve with vanilla ice cream for that hot-cold contrast everyone loves.

Peach Cobbler Hand Pies with Cinnamon Sugar

These flaky, portable hand pies pack all the cozy flavors of peach cobbler into a bite-sized treat—perfect for picnics or lunchbox surprises.

Ingredients:

• 1 (14.1 oz) package refrigerated pie crusts (2 crusts)
• 1 1/2 cups finely diced fresh peaches (about 2 medium)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1 tbsp unsalted butter, melted
• 1 tbsp coarse sugar mixed with 1/4 tsp cinnamon (for topping)

Instructions:

1. Prep filling: In a bowl, toss peaches with 1/4 cup granulated sugar, 1 tbsp cornstarch, 1/2 tsp cinnamon, and 1/4 tsp vanilla. Let sit 10 minutes.
2. Assemble pies: Unroll pie crusts and cut into 8 (4-inch) circles using a cookie cutter. Spoon 1 tbsp peach mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over, crimp edges with a fork, and cut 2 small slits in tops.
3. Bake: Brush pies with 1 tbsp melted butter and sprinkle with cinnamon sugar mixture. Bake at 400°F for 18–20 minutes until golden and bubbling at the seams.

The magic here? The cornstarch thickens the juices just enough to keep the filling jammy without sogging out the crust—no fork required!

Tip: For extra shine, brush baked pies with a little honey while still warm.

Peach Mille-Feuille with Whipped Cream

This elegant yet easy dessert layers buttery puff pastry with juicy peaches and cloud-like whipped cream—perfect for impressing guests without the fuss.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 ripe peaches, thinly sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 tbsp granulated sugar (for sprinkling)

Instructions:

1. Prep the pastry: Preheat oven to 400°F. Unfold the puff pastry on a parchment-lined baking sheet, prick all over with a fork, and sprinkle evenly with 1 tbsp granulated sugar. Bake for 15–18 minutes until golden and puffed. Let cool completely, then slice into 12 even rectangles.
2. Whip the cream: In a chilled bowl, beat 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
3. Assemble: Layer 4 pastry pieces on a plate, topping each with whipped cream and peach slices. Repeat twice, finishing with peaches. Dust with extra powdered sugar if desired.

The magic here? The crisp pastry soaks up peach juices just enough to stay sturdy but melt-in-your-mouth tender.

Tip: For cleaner slices, chill the assembled mille-feuille for 15 minutes before serving.

Peach and Almond Croissants

These buttery, flaky croissants are filled with juicy peaches and nutty almond cream—a sweet twist on a classic that feels fancy but comes together effortlessly.

Ingredients:

• 4 large store-bought croissants (day-old works great!)
• 1 cup sliced fresh peaches (about 2 medium peaches)
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 2 tbsp sliced almonds
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Slice croissants in half lengthwise and place on a baking sheet.
2. In a bowl, mix almond flour, 1/4 cup granulated sugar, softened butter, egg, 1/2 tsp vanilla extract, and 1/4 tsp almond extract until smooth.
3. Spread the almond cream evenly on the bottom halves of the croissants. Top with sliced peaches and 2 tbsp sliced almonds, then place the top halves back on.
4. Bake for 12–15 minutes until the almond cream is set and the croissants are golden. Let cool slightly, then dust with 1 tbsp powdered sugar.

The magic here? The almond cream soaks into the croissant layers while baking, creating a custardy texture that pairs perfectly with the bright peaches.

Tip: For extra crunch, toast the sliced almonds in a dry skillet for 2 minutes before adding them.

Peach Strudel with Puff Pastry

This flaky, fruit-filled strudel is summer dessert magic—minimal effort, maximum wow factor with store-bought puff pastry doing the heavy lifting.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 2 cups peeled and diced ripe peaches (about 3 medium)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp all-purpose flour
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (optional, for crunch)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss peaches with 1/4 cup granulated sugar, 1 tbsp lemon juice, 1 tsp vanilla, 1/2 tsp cinnamon, and 1 tbsp flour in a bowl. Let sit 5 minutes to release juices.
3. Roll puff pastry into a 10×12-inch rectangle on a lightly floured surface. Spoon peach mixture lengthwise down the center, leaving a 2-inch border. Fold sides over filling, overlapping slightly, and pinch ends to seal.
4. Brush pastry with beaten egg and sprinkle with 1 tbsp turbinado sugar. Cut 3-4 small slits on top for steam.
5. Bake for 25-28 minutes until deeply golden and bubbling at the seams. Cool 10 minutes before slicing.

The contrast of buttery layers with juicy peaches and a crackly sugar top makes this feel fancy—yet it’s secretly a 15-minute prep job.

Tip: For extra gloss, brush baked strudel with warmed peach jam while still warm.

Peach and Ricotta Pastry Tarts

These peach and ricotta pastry tarts are like little bites of summer—flaky, creamy, and just sweet enough to feel indulgent without being heavy.

• 1 sheet frozen puff pastry, thawed
• 1/2 cup whole-milk ricotta
• 2 tbsp honey, plus extra for drizzling
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 large ripe peach, thinly sliced
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry and cut into 4 equal squares. Transfer to the baking sheet.
3. In a small bowl, mix the ricotta, 2 tbsp honey, vanilla extract, and cinnamon. Spread evenly over each pastry square, leaving a 1/2-inch border.
4. Arrange peach slices on top of the ricotta. Fold the edges of the pastry inward slightly to create a rustic border. Brush the edges with beaten egg and sprinkle with turbinado sugar.
5. Bake for 20–22 minutes until the pastry is puffed and golden. Let cool for 5 minutes, then drizzle with extra honey.

The contrast of warm, jammy peaches against the cool ricotta and crisp pastry is downright addictive—serve these while they’re still slightly warm for the best experience.

Tip: For extra flavor, toss the peach slices with a pinch of cinnamon before arranging them on the pastry.

Peach and Blueberry Puff Pastry Squares

These buttery, flaky squares are summer’s answer to effortless elegance—juicy peaches and plump blueberries nestled in golden puff pastry.

Ingredients:

• 1 sheet (8 oz) frozen puff pastry, thawed
• 1 large peach, thinly sliced (about 1 cup)
• 1/2 cup fresh blueberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1/4 tsp ground cinnamon
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry onto the sheet. Use a knife to lightly score a 1-inch border around the edges (don’t cut all the way through).
3. In a bowl, toss the peach slices, blueberries, 2 tbsp granulated sugar, 1 tsp lemon juice, and 1/4 tsp cinnamon until coated. Arrange the fruit inside the scored border.
4. Brush the pastry edges with the beaten egg, then sprinkle everything (including fruit) with 1 tbsp turbinado sugar if using.
5. Bake for 20–25 minutes until the pastry is puffed and golden, and the fruit is bubbly. Let cool 5 minutes before slicing.

The magic here? The pastry’s crisp layers cradle the jammy fruit filling without turning soggy—thanks to that quick bake at high heat.

Tip: For extra shine, brush the baked pastry edges with warmed apricot jam.

Peach and Cardamom Pastry Braid

This flaky, fragrant braid is like a hug in pastry form—sweet peaches and warm cardamom wrapped in buttery layers.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 ripe peaches, thinly sliced
• 1/4 cup granulated sugar
• 1 tsp ground cardamom
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Toss peach slices with 1/4 cup granulated sugar, 1 tsp cardamom, and 1 tbsp lemon juice. Let sit 5 minutes.
3. Roll out puff pastry on a floured surface to a 10×12-inch rectangle. Cut 1-inch diagonal strips along both long edges, leaving a 3-inch uncut center strip.
4. Arrange peaches down the center. Fold strips over filling, alternating sides to create a braid. Brush with beaten egg and sprinkle with 1 tbsp turbinado sugar.
5. Bake 25 minutes until puffed and deep golden. Cool 10 minutes before slicing.

The cardamom’s citrusy warmth makes this feel fancy, but the braiding technique is forgiving—perfect for impromptu brunches.

Tip: For extra shine, brush baked braid with warmed apricot jam.

Peach and Bourbon Cream Horns

These flaky, boozy pastries are like summer in every bite—sweet peaches and a hint of bourbon wrapped in crisp puff pastry.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 cup diced fresh peaches (about 2 medium)
• 1/4 cup granulated sugar
• 2 tbsp bourbon
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 2 tbsp turbinado sugar (for sprinkling)

Instructions

1. Prep the filling: In a small saucepan over medium heat, combine the diced peaches, granulated sugar, and bourbon. Cook for 5–7 minutes, stirring occasionally, until the peaches soften and the liquid thickens slightly. Remove from heat and let cool.
2. Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the cooled peach mixture.
3. Shape the horns: Roll out the puff pastry into a 10×12-inch rectangle. Cut into 8 long strips, each about 1½ inches wide. Wrap each strip around a metal cream horn mold (or a foil cone), overlapping slightly. Brush with beaten egg and sprinkle with turbinado sugar.
4. Bake: Place the horns on a parchment-lined baking sheet and bake at 400°F for 15–18 minutes, until puffed and golden. Let cool completely before gently removing the molds.
5. Fill: Pipe or spoon the peach bourbon cream into the cooled horns. Serve immediately or chill for up to 2 hours.

The contrast of the crisp pastry with the silky, spiked cream is downright addictive—perfect for brunch or a fancy picnic treat.

Tip: For extra flair, drizzle with caramel or dust with cinnamon before serving.

Peach and Pistachio Baklava

This twist on classic baklava combines juicy peaches and crunchy pistachios for a dessert that’s both floral and nutty—perfect for summer gatherings.

Ingredients:

• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cups shelled pistachios, finely chopped
• 2 ripe peaches, peeled and diced (about 1 cup)
• 1/2 cup unsalted butter, melted
• 1 (16-oz) package phyllo dough, thawed

Instructions:

1. Make the syrup: In a saucepan, combine 1 cup granulated sugar, 1/2 cup water, 1/4 cup honey, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt. Simmer over medium heat for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
2. Prep the filling: Toss together chopped pistachios and diced peaches in a bowl.
3. Layer the baklava: Brush a 9×13-inch baking dish with melted butter. Layer 8 sheets of phyllo dough, brushing each with butter. Sprinkle 1/3 of the peach-pistachio mixture evenly over the dough. Repeat layers twice, ending with 8 buttered phyllo sheets on top.
4. Cut and bake: Score the baklava into diamonds with a sharp knife. Bake at 350°F for 40–45 minutes until golden and crisp.
5. Finish: Pour cooled syrup evenly over the hot baklava. Let sit for 4 hours (or overnight) to soak.

The peaches add a subtle sweetness that balances the richness of the butter and nuts, while the flaky layers stay satisfyingly crisp. Tip: For cleaner slices, chill the baked baklava for 30 minutes before adding the syrup.

Peach and Coconut Pastry Rolls

These flaky, fruity rolls combine juicy peaches and toasted coconut for a tropical twist on classic pastry—perfect for brunch or a sweet afternoon treat.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 ripe peaches, peeled and diced (about 1 1/2 cups)
• 1/3 cup shredded sweetened coconut
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Prep filling: In a bowl, toss peaches, shredded coconut, granulated sugar, lemon juice, and vanilla extract until combined. Let sit 10 minutes to macerate.
2. Roll pastry: On a lightly floured surface, roll puff pastry into a 12×9-inch rectangle. Spoon filling evenly over the dough, leaving a 1-inch border.
3. Shape rolls: Starting from the long edge, tightly roll dough into a log. Slice into 8 even pieces and place seam-side down on a parchment-lined baking sheet.
4. Bake: Brush rolls with beaten egg and sprinkle with turbinado sugar. Bake at 400°F for 20–22 minutes until puffed and golden.

The coconut toasts while baking, adding a nutty crunch to the soft, jammy peaches—like a handheld peach cobbler!

Tip: For extra caramelization, broil rolls for 1–2 minutes at the end (watch closely!).

Peach and Cinnamon Palmiers

These Peach and Cinnamon Palmiers are buttery, flaky, and just sweet enough—like a cozy hug in pastry form.

• 1 sheet frozen puff pastry, thawed
• 1/3 cup peach preserves
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter, melted

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle. Spread the 1/3 cup peach preserves evenly over the surface, leaving a 1/2-inch border.
3. In a small bowl, mix the 2 tbsp sugar and 1 tsp cinnamon. Sprinkle half over the preserves.
4. Tightly roll both long sides inward to meet in the center (like a double scroll). Brush the outside with 1 tbsp melted butter, then sprinkle with the remaining cinnamon sugar.
5. Slice into 1/2-inch pieces and place cut-side down on the baking sheet. Bake for 18–20 minutes until golden and caramelized at the edges.

The magic here? The peach preserves caramelize into sticky-sweet pockets, while the cinnamon adds warmth without overpowering. Serve slightly warm for maximum flakiness.

Tip: For extra crunch, let the sliced palmiers chill in the fridge for 15 minutes before baking—this helps them hold their shape.

Peach and Mascarpone Danish Swirls

These Peach and Mascarpone Danish Swirls are buttery, flaky, and just sweet enough—like a little taste of summer in every bite.

• 1 sheet frozen puff pastry, thawed
• 1/2 cup mascarpone cheese
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh peaches, diced (about 2 medium peaches)
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Filling: In a bowl, mix mascarpone, granulated sugar, and vanilla until smooth.
3. Assemble: Roll out puff pastry into a 10×12-inch rectangle. Spread mascarpone mixture evenly over the pastry, leaving a 1-inch border. Scatter diced peaches on top.
4. Roll & Slice: Tightly roll the pastry lengthwise into a log. Cut into 8 even slices and place them cut-side up on the baking sheet.
5. Bake: Brush swirls with beaten egg and sprinkle with turbinado sugar. Bake for 20–25 minutes until puffed and golden.

The mascarpone melts into the peaches while baking, creating a luscious, almost custard-like center. A dusting of turbinado sugar adds the perfect crunch.

Tip: For extra flavor, toss the peaches with a pinch of cinnamon before adding them to the pastry.

Peach and Lavender Shortbread Tartlets

These delicate tartlets combine buttery shortbread with juicy peaches and a hint of floral lavender—perfect for summer tea parties or a sweet afternoon treat.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 tsp salt
• 2 ripe peaches, thinly sliced
• 1 tbsp honey
• 1/2 tsp dried culinary lavender
• 1/4 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. In a food processor, pulse 1 cup flour, 1/4 cup sugar, 1/2 cup butter, and 1/4 tsp salt until crumbly.
2. Press the mixture into 4 greased tartlet pans (or a muffin tin) and bake for 15 minutes until lightly golden.
3. Toss peach slices with 1 tbsp honey, 1/2 tsp lavender, and 1/4 tsp vanilla. Arrange over the warm crusts.
4. Bake another 10–12 minutes until peaches soften and the edges are golden. Cool before serving.

The lavender adds a subtle floral note that elevates the peaches without overpowering them—a match made in dessert heaven!

Tip: For extra fragrance, rub the lavender between your fingers before adding it to the peaches.

Peach and Caramelized Onion Pastry Pockets

These flaky, sweet-savory pockets are the perfect balance of juicy peaches and rich caramelized onions—great for brunch or a handheld appetizer.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1 ripe peach, pitted and diced
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Melt butter in a skillet over medium heat. Add onion, brown sugar, and salt. Cook, stirring occasionally, for 15 minutes until deeply golden. Stir in peach and black pepper; cook 2 more minutes. Remove from heat.
3. Roll out puff pastry into a 12-inch square. Cut into 4 equal rectangles. Spoon filling onto one half of each rectangle, leaving a 1/2-inch border. Fold dough over filling, crimp edges with a fork, and brush tops with egg wash.
4. Bake for 20 minutes until puffed and golden. Let cool 5 minutes before serving.

The caramelized onions add a deep umami note that makes the peaches taste even sweeter—trust us, it’s magic.

Tip: For extra shine, sprinkle finished pockets with flaky salt right after baking.

Peach and Ginger Pastry Pinwheels

These flaky, fruity pinwheels are like little pockets of summer—bright peaches and zesty ginger wrapped in buttery puff pastry for an effortless treat.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1 cup finely diced fresh peaches (about 2 medium)
• 2 tbsp granulated sugar
• 1 tbsp finely grated fresh ginger
• 1 tsp lemon juice
• 1/4 tsp ground cinnamon
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss together the peaches, 2 tbsp granulated sugar, 1 tbsp ginger, 1 tsp lemon juice, and 1/4 tsp cinnamon until combined.
3. Roll out the puff pastry into a 10×12-inch rectangle. Spread the peach mixture evenly over the pastry, leaving a 1/2-inch border. Tightly roll the pastry into a log, starting from the long side.
4. Slice the log into 12 even pinwheels (about 1-inch thick). Place them cut-side up on the baking sheet, spacing 2 inches apart. Brush with beaten egg and sprinkle with 1 tbsp turbinado sugar.
5. Bake for 20–22 minutes, until puffed and golden. Let cool slightly before serving.

The ginger adds a warm kick that balances the sweet peaches, while the turbinado sugar gives the pinwheels a satisfying crunch.

Tip: For extra flair, drizzle with a simple powdered sugar glaze (1/2 cup powdered sugar + 1 tbsp milk) after baking.

Peach and White Chocolate Éclairs

These elegant éclairs combine juicy summer peaches with creamy white chocolate for a dessert that feels indulgent yet refreshing.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup diced ripe peaches (about 2 medium)
• 1/2 cup heavy cream
• 4 oz white chocolate, chopped
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Make the dough: In a saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat, add flour all at once, and stir vigorously until a smooth ball forms. Cool 5 minutes.
3. Add eggs one at a time, beating well after each, until dough is glossy. Pipe 4-inch logs onto the baking sheet. Bake 25 minutes until puffed and golden. Cool completely.
4. Make the filling: Whip heavy cream to stiff peaks. Fold in diced peaches. Slice éclairs horizontally and pipe filling inside.
5. Melt white chocolate in a double boiler, then drizzle over éclairs. Dust with powdered sugar.

The contrast of crisp choux pastry, fruity peach cream, and sweet white chocolate makes these éclairs a showstopper at summer gatherings.

Tip: For extra peach flavor, toss the diced fruit with 1 tsp lemon juice before folding into the cream.

Peach and Maple Glazed Pastry Bites

These buttery, flaky bites are like mini peach pies with a sweet maple kick—perfect for brunch or a cozy dessert.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup finely diced peaches (fresh or thawed frozen)
• 2 tbsp pure maple syrup
• 1 tbsp brown sugar
• 1/2 tsp cinnamon
• 1 tbsp melted butter
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle. Cut into 12 equal squares.
3. In a bowl, toss the peaches with 2 tbsp maple syrup, 1 tbsp brown sugar, and 1/2 tsp cinnamon.
4. Spoon about 1 tbsp of the peach mixture onto the center of each pastry square. Brush the edges with beaten egg, then fold corners toward the center, pressing lightly to seal.
5. Brush the tops with melted butter and bake for 18–20 minutes until golden and puffed.
6. Drizzle with extra maple syrup while warm.

The maple caramelizes into a glossy glaze, balancing the juicy peaches and crisp pastry for a bite that’s irresistible warm or at room temp.

Tip: For extra flair, sprinkle with flaky salt right after baking.

Conclusion

With 20 delightful peach pastry recipes, this roundup is your go-to guide for sweet summer baking! Whether you’re craving flaky pies, tender tarts, or easy turnovers, there’s something here for every home cook. We’d love to hear which recipe you try—leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy baking!