3 easy ways with peaches and puff pastry

Our peach tree was chocka block this year, again. Too many to keep up with, we got 6 buckets all together. I have frozen a heap of stewed ones to use throughout the rest of the year.

We went away for the weekend camping, and I left a bucket full of fresh yummy peaches by the fence with a 'free' sign on them and some bags with the hope that they wouldn't take my bucket. When I got home the bucket was still full! What is wrong with people?! Free yummy peaches, hello!!

Oh well. I got my bake on. 

Strudel

Peach mixture

4 peaches, peeled, seeded and sliced

1/4 cup white sugar

1 tablespoon flour

1 teaspoon vanilla essence

1/4 cup flaked almonds

Mix all together.

Use one sheet of puff pastry. Lay peach mixture down the centre. Make 1 inch slits down the edges, leaving half an inch either side of the peaches.

Fold strips over alternatively, brush with egg wash(made with a beaten egg and 1 tablespoon of water) and sprinkle with sugar. Bake for 25-30 minutes at 200 degrees.

Peach Turnovers

Using the same peach mix as above, cut one sheet of puff pastry into four equal squares. Place a heaped tablespoon of mix on one half of the square and fold over, making a triangle. Seal around the edges with a fork or your fingers.

Brush with egg wash of one beaten egg mixed with a tablespoon of water.

Bake for 25 minutes at 200 degrees

Dust with icing sugar to serve with lashings of cream!

Peach Tart

4 peaches, peeled, seeded and sliced

2 tablespoons flaked almonds, toasted

2 tablespoons sugar

Cut one sheet of puff pastry in half.

Leaving a 1cm border, scatter the almonds on each half. 

Lay the peach slices in two rows along the pastry, remembering to still leave a border.

Sprinkle with sugar.

Brush edges with egg wash and bake for 25 minutes at 200 degrees.