These single-serve Peach Puff Pastry Roses is as charming as it is delicious. It truly is the ultimate summer dessert.
These single-serve Peach Puff Pastry Rose is as charming as it is delicious. Thin slices of ripe peach are tucked into a strip of buttery puff pastry, then rolled into a delicate rose and baked until golden and caramelized. Nestled into a mini cocotte, it bakes up with crisp, flaky edges and a tender, fruity center that smells like late summer sweetness.
It’s the perfect individually portioned dessert—elegant, simple, and surprisingly easy to make. A dusting of powdered sugar or a dollop of whipped cream adds a lovely finishing touch, and the mini cocotte keeps it warm and picture-perfect. Whether for a brunch table or dinner party, this little rose is sure to impress.
Make it Mini:
Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.
If you enjoyed this recipe, be sure to check out all the recipes in this “Make It Mini” series.
Peach Puff Pastry Roses
Ingredients
- 2-4 Peaches depending on size
- Cooking spray or more butter for coating the cocottes
- 5 tbsp Butter
- Cinnamon sugar*
- Egg wash
- Powdered sugar
- 1 tbsp Hot honey
- 1/2 Pack of puff pastry
Instructions
- Preheat oven to 400. Add cooking spray to mini or generously coat mini in butter and then add sugar. Shake mini so sugar sticks to all the butter. Make sure everything is coated well so that the rose doesn’t stick.
- Thinly slice your peaches and set aside. Make your hot honey brown butter by adding butter to pan and cook, stirring often until butter starts to caramelize and brown, about 7-8 min. Remove from heat and add in hot honey. Stir until combined.
- Make your cinnamon sugar by combining sugar and cinnamon to a small bowl.
- Roll out puff pastry dough until it’s about ⅛ inch thick and then cut into strips about 3 inches wide and 12 inches long.
- Brush dough with hot honey brown butter and then top with cinnamon sugar. Place peach slices along the top of dough along the edge, overlapping the slices slightly, about 2 rows. Peach slices should be sticking out over the edge of the dough. Then fold the bottom of the dough over the slices. Whisk egg and water and brush surface of dough with egg wash.
- Roll dough to form a rose and transfer to the mini. Sprinkle with cinnamon sugar. Bake for about 40-45 min or until dough is cooked. Remove and dust with confectioners’ sugar. Enjoy!
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