Photography by John O’hagan
Inspired by the French kouign amann (pronounced “kween ah-mahn”), these Peach-Vanilla Queenies are as easy as they are satisfying.
Peach-Vanilla Queenies
Makes 6
Ingredients
- 1 cup chopped peeled fresh peaches
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
- 8 tablespoons firmly packed light brown sugar, divided
- 1 large egg, room temperature and lightly beaten
Instructions
- In a medium bowl, stir together peaches, granulated sugar, and vanilla; let stand at room temperature for 20 minutes.
- Preheat oven to 350°. Spray a 6-well jumbo muffin pan with baking spray with flour.
- Drain peaches*.
- On a lightly floured surface, roll puff pastry into a 16x12-inch rectangle. Using a sharp knife, cut pastry into 12 (4-inch) squares. Place 1 tablespoon brown sugar each on 6 squares, spreading to edges. Place a heaping 1 tablespoon peaches in center of each pastry. Top with remaining 6 squares. Pick up each pastry, pinching and folding corners to center. Place in prepared muffin pan. Brush egg on each pastry. Sprinkle tops with remaining 2 tablespoons brown sugar.
- Bake until puffed and golden brown, 30 to 35 minutes. Let cool in pan for 2 minutes. Remove from pan, and let cool completely on a wire rack.
Notes
*This peachy syrup would taste great with iced tea, sparkling water, or Champagne.
