Peach Pistachio Puff Pastry
This peach puff pastry is spread with mascarpone cheese and topped with crushed roasted pistachios. It's flakey, sweet, savory and wonderful!
Ingredients
- 1 sheet of puff pastry, thawed if frozen
- 8 ounces mascarpone cheese
- 3 peaches, thinly sliced
- 2 tablespoons honey
- ⅓ cup chopped roasted pistachios, salted are fine too!
- kosher salt and pepper
- 1 egg + 1 teaspoon water, lightly beaten to make an egg wash
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Stir the mascarpone cheese with a spoon to warm it up and make it creamier.
- Place the sheet of puff pastry on the baking sheet. Poke it a few times all over with a fork.
- Spread the mascarpone cheese on the pastry, leaving a 1 inch border. Spread it evenly all over - you don't want too much in the center or the middle won't cook. Layer on the sliced peaches. Drizzle with the honey. Sprinkle with a pinch of salt and pepper. Top with the chopped pistachios.
- Brush the beaten each wash on the exposed border of the puff pastry. This is not required but it does give the pastry a nice golden shine.
- Bake at 425 degrees F for 20 to 25 minutes, until the pastry is golden and crisp. Serve immediately!
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