“Make it Mini” with Le Creuset Peach Puff Pastry Rose

This mini peach puff pastry rose is the ultimate summer dessert.

The Deets

Welcome to the next episode of “Make It Mini,” which is a series that reimagines recipes using Le Creuset Mini Cocottes. Next up is a take on a peach puff pastry rose. In honor of peach season and these Pêche colored minis, we have created mini peach roses with hot honey and brown butter filling. Make sure to coat the inside of the mini cocotte so the pastry won’t stick to the sides. It’s so simple and only needs just a couple of ingredients. You’ll need peaches (obvi!), butter, sugar, cinnamon, hot honey, powdered sugar, and an egg for the egg wash. You can put as much or as little cinnamon sugar as you want; it’s totally your personal preference. Just combine sugar and cinnamon together to your taste! They are dusted with powdered sugar and served in the mini for the ultimate personal summery dessert. If you have several mini cocottes, this would be such a fun dessert to make for a dinner party, too. If you enjoy this recipe using the mini cocotte, be sure to check out all of my recipes in the “Make it Mini” series here.

“Make it Mini” with Le Creuset Peach Puff Pastry Rose

Print Recipe
Servings 2 Cocottes


  • 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


  • 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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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.