- Preheat the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Prepare the Puff Pastry:
- Unroll the puff pastry sheets and cut them into triangles (similar to the shape of croissants).
- Prepare the Peach Filling:
- In a bowl, mix the peach slices with brown sugar and cinnamon. If you want extra sweetness, drizzle honey over the peaches and mix well.
- Assemble the Croissants:
- Place a few peach slices at the wide end of each puff pastry triangle.
- Roll the dough from the wide end toward the tip to form a croissant shape, ensuring the peaches are tucked inside.
- Egg Wash:
- Brush each croissant with the beaten egg to give it a golden color when baked.
- Bake:
- Place the croissants on the prepared baking sheet, leaving space between each.
- Bake for 15-20 minutes or until they are puffed up and golden brown.
- Garnish and Serve:
- Once baked, remove the croissants from the oven and let them cool slightly.
- Dust with powdered sugar for a finishing touch and enjoy warm!
These Croissant alla Pesca are best enjoyed fresh out of the oven, with a crisp, flaky crust and a juicy peach filling inside.
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