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This Peach Galette with Puff Pastry is the perfect quick and easy dessert! If you’ve never made a galette, you are in for a treat! First, we take a shortcut by using puff pastry. No need to fuss with a homemade pie crust. Then, the fruit is arranged in a pretty design with the pastry simply folded up around the edges. No crimping necessary!
If you love a good peach dessert, try my peach pie with canned peaches, peach cobbler with cake mix and my peach crumble recipe next!
When you just want an easy dessert, there’s nothing simpler than a galette. I find it much easier to arrange the fruit slices in a pretty design than I do mixing up a pie crust and fluting the edges!
You can arrange the peaches in a circle as I shared in these photos, or you can go with a square design like in my Cinnamon Sugar Apple Galette.
Table of Contents
Why You’ll Love this Recipe
- Use boxed pastry to cheat! This is the perfect way to save time – just pick up a box of frozen puff pastry at the grocery store.
- Enjoy the freshest summer produce by making this at the height of peach season.
- Just the right level of sweetness is in this dessert. You only need a half cup of sugar when paired with the freshest fruit.
Peach Galette Ingredients
See the recipe card for full information on ingredients and quantities.
Peaches – Snag peaches that are ripe but still firm, so that they are easy to peel. Watch for any bruises and eat those slices right up, so that the best slices are ready to present in the galette.
Brown sugar – The caramel flavor will really pair nicely with the peaches instead of using regular white sugar.
Cornstarch – This is key, even though it may seem like such a small amount. Mixing cornstarch into the filling allows it to thicken slightly in the oven, so the juices aren’t running all over.
Step-by-Step Instructions
Step 1: Mix together brown sugar, cinnamon, nutmeg, ginger, cornstarch, and salt in a small bowl.
Step 2: In a large bowl, Toss peaches in lemon juice and vanilla extract. Coat in brown sugar mixture and allow peaches to sit for 10 minutes.
Step 3: Place peach slices onto puff pastry leaving about 1 inch space on the sides. (Pro Tip: the peaches will become very juicy, don’t add this to the pastry, try to leave behind as much syrup as possible as this can make the pastry soggy. If you’d like, you can spoon it on top of the pastry after it’s done baking!)
Step 4: Wrap the edges of the pastry around the peaches, then brush with beaten egg and sprinkle with coarse sugar. Bake until browned and the peaches are soft. Brush with melted apricot preserves if desired.
Pro Tips
- Easily peel your peaches by cutting a small ‘x’ in the end and dropping it in boiling water for 30 seconds. Shock it in a bowl of ice water and you will easily be able to peel it with your fingers.
- Make sure and thaw the puff pastry before using. Follow the directions on the box for how long to set it in the fridge before attempting to unfold.
- Leave the juices behind! While the peaches are sitting in the lemon juice and sugar, a syrup will form. When assembling the pastry, leave as much of the juice behind as possible. This will prevent the pastry from becoming soggy!
- Use a rubber spatula and a large bowl to stir the filling. This will help you to not break any slices.
Do I need to arrange my peaches like the photo?
Nope! You can take the extra time if you want to arrange them in a circle or square or lined up. But if you are really short on time and going for the rustic look, feel free to just dump them on. Just make sure and spread them into an even layer, leaving a clean edge of pastry on all sides.
What to Serve with Rustic Peach Galette
If serving still warm, I love to top with a high-quality vanilla ice cream. This way it melts into all the crevices of warm fruit and takes things up a level. The galette is also delicious at room temp, and then you might try some whipped cream instead.
Storing Leftovers
If this didn’t disappear in one sitting, cut the rest into slices. Then place in a container and store in the fridge for the rest of the week. It tastes great no matter the temperature it is served at, and I won’t tell if you decide to eat some at breakfast!
Recipe FAQs
You could try apples or pears. Whatever fruit you use, ensure it is the freshest it can be, and remove any peels for the best presentation. Make sure you cut even slices so the entire galette bakes evenly. Depending on the hardness of each fruit, you may need to adjust the baking time.
Ever wondered why bakery goods are so glossy? This is the secret! Melt the preserves in the microwave and use a pastry brush to cover all of the fruit filling after baking. This will give a glossy finish and add just the right touch. If you change up your fruit filling, feel free to change the preserves to coordinate.
You can generally find puff pastry in the freezer section with the pie crusts and ready made pies. But if you can’t find it, you can always use pie crust. Either make your own pie crust (I did that with my Apple Galette!) or pick up a refrigerated crust.
More Peach Dessert Recipes
Desserts
Peach Cobbler Pound Cake
Desserts
Peach Cobbler with Cake Mix
Desserts
Peach Shortcakes
Desserts
Peach Crumble Recipe
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Peach Galette with Puff Pastry
Ingredients
- 4-5 Peaches
- 1/2 cup Brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla
- 1 egg
- Puff pastry
- 1 tablespoon apricot preserves, optional
Instructions
- Preheat oven to 425 degrees f.
- Mix together brown sugar, cinnamon, nutmeg, ginger, cornstarch, and salt in a small bowl.
- In a large bowl, Toss peaches in lemon juice and vanilla extract. Coat in brown sugar mixture and allow peaches to sit for 10 minutes.
- Place a large piece of parchment paper onto a work surface and sprinkle with flour. Place thawed puff pastry sheet onto parchment paper and gently roll out to smooth the edges.
- Place peach slices onto puff pastry leaving about 1 inch space on the sides. (Pro Tip: the peaches will become very juicy, don't add this to the pastry, try to leave behind as much syrup as possible as this can make the pastry soggy. If you'd like, you can spoon it on top of the pastry after it's done baking!)
- Wrap the puff pastry around the peaches. Beat an egg in a small bowl and brush the edges of the puff pastry. Sprinkle with coarse sugar (optional).
- Bake in preheated oven for 25-30 minutes until sides of puff pastry are browned and peaches are softened.
- Place apricot preserves in a small bowl and microwave for 20-30 seconds. Brush the top of the peaches (you also use the syrup from the peaches).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long will a baked puff pastry galette keep until you need to eat and get good results.
I like to eat them immediately, but it’ll keep for about 1 day before it begins to get soggy.
Excellent. I brought to a party, doubling the recipe. Big hit on a dessert table but even brushing the puff pastry with an egg white wash, it was a little soggy. I served maybe 3 hours after baking. Very tasty but I think it’s a bake and serve dessert. Reheating doesn’t help. No complaints from guests!
Can this recipe be made ahead (no baking) and frozen for future use?
Hi! I’ve never tried that but I don’t see why it wouldn’t work. The baking time may need to be increase slightly but I think it’ll be just fine.
Should peaches be blanched and peeked? I did.
Way too much syrup. I suggest spooning it on a bit at a time after putting fruit on the pastry.
No there’s no need to peel or blanch them. That’s probably why you had too much syrup – too much water from soaking them in the cold water. Hope it was still enjoyable
Super easy and delish !!!
Delicious, substituted pyure brown sugar tasted lovely just missing was scoop of vanilla!!!
Looks great!
How many peaches?
About 4-5! Enjoy and thank you!
What a great summer dessert!YUM. My family loved it! I made this twice. The first time I added all of the juices from the peach mixture & I thought it over saturated the pastry. The second time I spooned only a little bit onto the peaches and it turned out better IMO. My peaches were SO RIPE and juicy so that may have had some effect. Cook time for me was closer to 40 minutes (second bake) and I covered the pastry crust after 25 minutes to prevent charring. Thanks for the recipe.
Love that you enjoyed it, thank you!