The orchard had trees full of peaches and Landon happily helped us gather a basket full.
Here's what you'll need:
1 sheet of puff pastry
1 wheel of Brie
3 tablespoons brown sugar
cinnamon (optional, but I highly recommend it)
What do you do?
Preheat oven to 400 degrees.
Thaw the puff pastry as directed on the box. Cut into six pieces.
Peel the peaches, remove the pit, and cut into 1/4 inch slices.
Remove the rind from the brie and slice into thin slices.
Put your six pieces on a piece of parchment paper inside a jelly roll pan. My first attempt I thought I would be smart and bake this on one of my baking stones. Really bad idea and not smart AT ALL. As the creation baked, the juices ran off the stone and into my oven. Second attempt with the parchment paper and jelly roll pan worked soooo much better. (Thanks neighbors for not calling the fire department when our smoke alarm was sounding.)
Top each piece of puff pastry with brie and peaches. Generously top each square with brown sugar and cinnamon.
Bake for 15-20 minutes, or until pastry is golden brown.
Let cool for five minutes.
Drizzle with honey immediately before serving.
I road tested this recipe on Sunday when I fixed it at Sherri's lunch. All thumbs up! Hope you enjoy it as much as we have been. Thanks Grace and Good Eats for this outstanding formula!
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