Ingredients and Weight:
- 2 pounds fresh peaches, peeled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, cut into cubes
- 10 sheets puff pastry, thawed
- 1 egg, beaten
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- In a large bowl, combine the peaches, sugar, cornstarch, cinnamon, and nutmeg. Toss to coat evenly.
- Heat a large skillet over medium heat and add the butter. Once melted, pour in the peach mixture and cook, stirring occasionally, until thickened and bubbly, about 5-7 minutes.
- Divide the peach mixture evenly among 10 small ramekins or individual pie plates.
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry sheets on a lightly floured surface into a rectangular shape about 12x6 inches.
- Cut each sheet into 10 strips, about 12 inches long.
- Place a strip of puff pastry over each ramekin and tuck the edges underneath.
- Brush the puff pastry with the beaten egg.
- Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbling.
- Let cool slightly before serving.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Carbohydrates: 45 grams
- Protein: 5 grams
Dish Characteristics:
- Flaky, buttery crust
- Sweet and tangy peach filling
- Perfect for a special occasion or dessert
User Comments:
- "This pie was absolutely delicious! The peach filling was the perfect balance of sweet and tart, and the crust was flaky and buttery."
- "I made these with my daughter, and we had so much fun. They turned out beautiful and tasted even better!"
- "I served these to my guests at a dinner party, and they were a huge hit. Everyone raved about how delicious they were."
- "I've never made pies before, but these were surprisingly easy to make. The instructions were clear and easy to follow."
- "These pies are perfect for a summer dessert. They're light and refreshing, and the peach flavor is amazing."
Special Precautions and Tips:
- Make sure to use fresh, ripe peaches for the best flavor.
- Don't overfill the ramekins, or the filling will bubble over when baking.
- If you don't have ramekins, you can use small pie plates or muffin tins.
- To make ahead, prepare the pies up to the point of baking. Store them in the refrigerator for up to 2 days. When ready to bake, remove from the refrigerator and preheat the oven to 375°F (190°C). Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
