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Preheat the oven: Set your oven to the temperature recommended on the puff pastry packaging (usually around 200°C / 400°F).
Prepare the cream filling: In a small saucepan, whisk together the egg, sugar, cornstarch, and vanilla sugar. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens. Let it cool slightly.
Assemble the pouches: Roll out the puff pastry and cut into 4 equal squares. Spoon a small amount of cream filling into the center of each square and top with peach slices.
Fold and seal: Bring the corners of the pastry together over the filling and pinch to seal. Brush with egg yolk.
Bake: Bake for 18–22 minutes or until golden brown.
Cool and serve: Let them cool slightly before serving. Dust with powdered sugar if desired.
Serving and storage tips:
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