How to Make This Summery Dessert
1. Bake the puff pastry
Preheat your oven to 400°F (205°C).
Place the puff pastry sheets on parchment-lined baking trays.
Use a fork to prick the surface to prevent excessive puffing.
Brush lightly with egg wash and sprinkle with a little sugar if desired.
Bake for 12–15 minutes, or until golden and crisp.
Let them cool completely.
2. Prepare the peach cream
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Fold in the peach jam or puree to add color and sweetness.
Gently stir in the diced peaches.
Refrigerate the mixture for at least 20 minutes to firm up.
3. Assemble the cake
Place one puff pastry sheet on a serving platter.
Spread a generous layer of peach cream over the top.
Place the second puff pastry sheet on top, pressing gently.
Add another thin layer of cream or simply top with sliced peaches.
4. Chill before serving
Refrigerate the entire cake for 1–2 hours.
This helps the cream set and allows the flavors to blend beautifully.
5. Add finishing touches
Dust with powdered sugar, add whipped cream swirls, or drizzle peach syrup.
Slice carefully with a serrated knife to keep the pastry crisp.
Why This Recipe Works
Peaches and cream are a classic duo, but pairing them with flaky puff pastry introduces a new level of irresistible texture. The puff pastry stays crisp while the light peach cream adds softness and sweetness. Together, it creates a dessert that feels both luxurious and refreshing.
It looks fancy, tastes incredible, and comes together faster than most cakes. Whether you’re hosting a brunch, celebrating a birthday, or simply spoiling yourself, this Peach Cream Puff Pastry Cake is guaranteed to impress.
