Description
Bite-sized handheld versions of your favorite summer dessert!
Ingredients
Scale
Peach Jam:
- 3 peaches, peeled and diced
- 1/3 C granulated sugar
- 1 tbsp salted butter
- 1 tbsp cornstarch
- 1/2 tbsp cold water
- 1 tsp lemon juice, freshly-squeezed
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
Cobbler Topping:
- 2 C all-purpose flour
- 1/2 C salted butter, cold and diced
- 1/2 C boiling water
- 1/3 C granulated sugar
- 1/4 C dark brown sugar
- 2 tsp baking powder
- 1/4 tsp ground coriander
Puffs:
- 1 sheet of puff pastry dough, thawed
- 4 tbsp unsalted butter, melted
- 2 tbsp turbinado sugar, as needed
- 1 large egg + 1 tsp water, beaten
Instructions
- Begin by making the jam: 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.
- 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 while you wait for the peach jam to be ready.
- 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. Set aside while you prepare the puff pastry.
- 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.
- 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.
- Preheat the oven to 400°F and make sure a rack is in the top half.
- 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.
- 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 puff pastry circles 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.
Notes
- Don’t skip the post above the recipe!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
