Easy Peaches and Cream Puff Pastry

You’ll love this Easy Peaches and Cream Puff Pastry topped with the best crumble made with Sunbelt Bakery Peaches and Cream Chewy Granola Bars! Make extra of this crumble because we have been eating it by the handfuls. It truly makes this dessert! This is a impressive summer dessert that your family and guests will love.

This post is sponsored with product and/or monetary compensation by Sunbelt Bakery. All opinions are my own. (This post may contain affiliate links and we may make a small commission from the Amazon links below at no extra cost to you).

You will need:

Box of 8.27 oz. Sunbelt Bakery Chewy Granola Bars

1 egg

1 tsp. water

5 TB light brown sugar

1 (17.3 oz.) box frozen puff pastry (2 sheets)

1 (18 oz.) jar peach preserves

¾ -1 cup powdered sugar

8 oz. block cream cheese

1 cup heavy cream

1 tsp. vanilla extract

4 large peaches

Mint leaves and more powdered sugar for garnish if desired

Cookie sheets

Parchment paper

Directions for Easy Peaches and Cream Puff Pastry:

First thaw the puff pastry according to package instructions.  Then lay out the puff pastry and cut each sheet into 6 rectangles. I find it easier to cut this with a pizza cutter.

Next score about a ½ inch border around the puff pastry edges by using the tip of a knife. Be careful not to cut all the way through the pastry, just lightly score it.

With a fork, prick the inside of each puff pastry to avoid puffing too much while baking. This is called docking, it releases steam and makes sure the pastry bakes evenly.

Make an egg wash, beating one egg with the water and brush around the edges of the puff pastry.

Bake the rectangle pastries on parchment paper lined cookie sheets in an oven preheated to 400 degrees.

When cooling, lightly score around your original lines with a knife and press down the inside of the puff pastry with the back of a spoon so there is enough room for the filling.

Cool completely and sprinkle powdered sugar if desired.

Now spread the inside of the puff pastry with a layer of peach preserves.

Directions for the Whipped Cream Cheese filling:

In a large bowl using a hand or stand mixer, cream the cream cheese until fluffy.  Add in the powdered sugar, heavy cream and vanilla extract and beat until it’s like a fluffy frosting consistency.

Pipe or spread the cream layer on top of the peach preserve layer.

Next, slice the peaches.

Now top the cream layer with peach slices.

Directions for the Granola Crumble:

Finely chop 6 granola bars.

Mix the chopped bars with the brown sugar.

Place the crumble on a parchment paper lined cookie sheet and bake in an oven preheated to 350 degrees for 7-10 minutes.  Cool completely and crumble.

Sprinkle crumble on top of the peaches.

These were so easy to make and it’s a light and refreshing summer dessert! The brown sugar and Peaches and Cream Granola crumble on top is perfection! I made extra crumble and my family has been devouring it! My husband eats it by the handful and we use it for topping on ice cream and yogurt too!

For more easy dessert ideas like my Strawberry Matcha Mousse, click here.

Yield: 12

Easy Peaches and Cream Puff Pastry

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Easy Peaches and Cream Puff Pastry using Sunbelt Bakery Peaches and Cream Chewy Granola Bars for the brown sugar crumble!

Prep Time 1 hour

Cook Time 15 minutes

Additional Time 7 minutes

Total Time 1 hour 22 minutes

Ingredients

• 8.27 oz. Sunbelt Bakery Chewy Granola Bars
• 1 egg
• 1 tsp. water
• 5 TB light brown sugar
• 1 (17.3 oz.) box frozen puff pastry (2 sheets)
• 1 (18 oz.) jar peach preserves
• ¾ -1 cup powdered sugar
• 8 oz. block cream cheese
• 1 cup heavy cream
• 1 tsp. vanilla extract
• 4 large peaches
• Mint leaves and more powdered sugar for garnish if desired

Instructions

1. First thaw the puff pastry according to package instructions. Then lay out the puff pastry and cut each sheet into 6 rectangles.
2. Next score about a ½ inch border around the puff pastry edges by using the tip of a knife. Be careful not to cut all the way through the pastry, just lightly score it.
3. With a fork, prick the inside of each puff pastry to avoid puffing too much while baking.
4. Make an egg wash, beating one egg with the water and brush around the edges of the puff pastry.
5. Bake the rectangle pastries on parchment paper lined cookie sheets in an oven preheated to 400 degrees.
6. When cooling, lightly score around your original lines with a knife and press down the inside of the puff pastry with the back of a spoon so there is enough room for the filling.
7. Cool completely and sprinkle powdered sugar if desired.
8. Now spread the inside of the puff pastry with a layer of peach preserves.
9. In a large bowl using a hand or stand mixer, cream the cream cheese until fluffy. Add in the powdered sugar, heavy cream and vanilla extract and beat until it’s like a fluffy frosting consistency.
10. Pipe or spread the cream layer on top of the peach preserve layer.
11. Slice the peaches.
12. Top the cream layer with peach slices.
13. Finely chop 6 granola bars.
14. Mix the chopped bars with the brown sugar.
15. Place the crumble on a parchment paper lined cookie sheet and bake in an oven preheated to 350 degrees for 7-10 minutes. Cool completely and crumble.
16. Sprinkle crumble on top of the peaches.