Peach Cobbler Puffs

I couldn’t decide what to name these Peach Cobbler Puffs at first. Peach Cobbler Tarts, Peachy Puff Pastry Bites, etc. I think I made the right decision. Whatever you decide to refer to these as, they’re delicious! I don’t even like peach cobbler (I’m not big on cooked peaches) and I ate like four of them!

Peach Cobbler Puffs Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Peach Cobbler Puffs recipe:

• Peaches: Fresh peaches. I recommend eastern, southern peaches, but that’s a personal preference of this eastern, southern girl. You can use canned or frozen, thawed, and drained peaches.
• Granulated sugar, dark brown sugar, turbinado sugar: Light brown sugar is fine instead of dark, and demerara sugar would be a good substitute for turbinado. You can also omit the turbinado if you don’t have any. You won’t have that sweet, crispy bottom, but otherwise, the Peach Cobbler Puffs will turn out the same.
• Salted butter, unsalted butter: Use them interchangeably, adjusting with fine sea salt as needed.
• All-purpose flour, cornstarch, baking powder: Flour and baking powder for the cobbler topping. Cornstarch to mix with water and thicken the jam so it doesn’t flow all over the place.
• Cold water, boiling water: Make sure the boiling water is boiling, and the cold water is cold! The cobbler topping won’t come together correctly if the water isn’t boiling, and the cornstarch will clump if the water isn’t cold.
• Lemon juice, vanilla extract: For the peach jam filling. Adds a couple of extra layers of flavor to the Peach Cobbler Puffs.
• Ground ginger, ground cinnamon, ground nutmeg, ground coriander: Coriander adds a warm zip to the cobbler topping, the rest are for the jam. These are the same things I flavor my Southern Peach Cobbler and Peaches and Cream Cobblers with.
• Puff pastry: The base, and the reason they’re called Peach Cobbler puffs! Don’t substitute it with anything else!
• Large egg: For brushing on the edges of the puff pastry. Adds color and sheen. Completely optional.

How to Make Peach Cobbler Puffs

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Peach Cobbler Puffs recipe:

• JAM ON IT! Melt the butter in a small saucepan over medium heat. Once the butter has melted, add the peaches, sugar, lemon juice, cinnamon, nutmeg, and ginger. Stir together and allow to simmer for 10 minutes, until the peaches have softened and are swimming in their juices. Whisk together the cornstarch and water for the jam. Once the peaches have softened, pour in the cornstarch slurry along with the vanilla extract. Remove the saucepan from the heat and stir well until the cornstarch slurry has been incorporated.
• Prepare for Peach Cobbler Puffs. In the meantime, make the cobbler topping: grab a large mixing bowl and add the flour, sugars, baking powder, and coriander. Whisk them together, then use a pastry cutter or fork to cut the butter into the flour mixture. Work the butter into the flour until there are no chunks of butter larger than a pea. Place the bowl in the fridge to chill. Unfold your puff pastry and pinch together any seams. Use a 3-4″ biscuit cutter to cut out circles of the puff pastry, making sure to cut them as closely together as possible. Brush each of the circles with melted butter, then sprinkle a bit of turbinado sugar on top of each one. 
• Puff Pastry Time. Preheat the oven to 400°F and make sure a rack is in the top half. Line a large baking sheet with parchment paper or a silicone mat. Peel the circles out of the puff pastry sheet and place them butter and sugar side down on the baking sheet. Leave about an inch or so of space between them. Use your finger or a small basting brush to lightly brush the egg wash around the edges of each circle. Pull the bowl of flour out of the refrigerator and make a well in the center of it. Pour the boiling water – carefully! – into the well, then fold the water and flour mixture together. Keep stirring until the batter comes together and there aren’t any more large pockets of flour.  
• Build the Peach Cobbler Puffs. Return to the puff pastry circles. Grab the peach jam and give it a stir. Dollop a tablespoon or so of jam into the center of each circle, moving slowly and deliberately so it doesn’t spread too much. Repeat the process with the cobbler topping, dropping a teaspoon or so of it directly onto the center of the peach jam. Sprinkle any leftover turbinado sugar over the edges of the circles. 
• Bake the Peach Cobbler Puffs. Bake for 17-20 minutes, until the cobbler is set and the puff pastry is golden brown. While they’re baking I suggest making – or running to the store and buying – some sweetened whipped cream. Let the Peach Cobbler Puffs rest for 5 minutes, then enjoy! Dassit. 

Obligatory Pinterest Graphics –

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