Ingredients
Equipment
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Remove one sheet of puff pastry from the freezer and allow to sit at room temperature for 20 minutes to thaw.
- Cut the peaches in half and discard the stone. Then cut peaches into thin slices and add them to a medium bowl. Combine the peaches with raw sugar, lemon and cinnamon. Gently mix until peaches are coated. Set aside.
- Once the puff pastry is thawed but still cold, roll out the pastry and divide it into 9 squares. Place them on the lined baking sheet about 1 inch apart. Using a sharp knife, score the pastry, about 1/2 inch (1.25 cm) in from the edge. Using a fork, poke holes in the centre of each piece.
- Begin laying 4-5 peach slices in a diagonal on each pastry square. Brush with egg wash over the edges and sprinkle with raw sugar. Bake for 18 minutes until pastry is golden and peaches are baked.
- Drizzle honey over the peaches while still warm. Garnish with thyme and walnuts. Enjoy!