Peach Puff

My sister-in-law made an amazing Napolean (Mille-feuille) cake and the curious in me asked too many questions. So much so, she packed me home a bag of 1 lb (Russian) pastry sheet. It occupied the freezer until an occasion (Labor Day cook-out ) presented itself. I confess, in the past, I have laboriously made puff pastry from scratch, with buttering and rolling and folding on and on. For hours. All on chilled slabs.

But the store-bought one was a breeze! Here is a fruit pinwheel. Enjoy!


Muffin pans.


Makes 6.

  • 1 lb puff pastry
  • 2-3 peaches, pitted and thinly sliced into moons
  • little EVOO to spray the muffin pan
  • Peach or any other jam


Thaw the frozen pastry and work while it is pliable but still cold. If it gets too warm, leave in the refrigerator for a few minutes. I unwrapped the sheet on parchment, placed another layer of parchment on top and rolled thin. Score the rectangle to make 6 equal-sized strips.

Keep the muffin tray ready by spraying with EVOO.

Work with each strip at a time (keeping the others between parchment in the refrigerator, else it may get too warm). Brush the jam and place 2 to 3 layers of halfmoon peaches with the curved sided of the moon facing out (see picture). Fold the strip over. Roll tightly and place in muffin cup.

Bake at 375 F for 30-40 mins or until golden brown.


  1. My muffin tray had 6 cups, so I made 6 large puffs. But if yours has 8, you could make 8 delicate puffs from 1 lb of puff pastry.
  2. This was inspired by youtube’s Delish recipe.
  3. You could garnish with powdered sugar.
  4. Mille-feuille (thousand leaves) is a mathematical pastry. Let me explain. Repeated folding and rolling gives you 3^6 = 729 layers. It is rounded off to one thousand. If you repeat the process again (which is not usually done), you will get 3^7 = 2187, way larger than one thousand. QED.

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