Peaches and Cream Bars
If creme brûlée and a peach danish had a baby.
Servings: 12
Calories: 338kcal
Ingredients
Pastry Cream
- 4 egg yolks
- ⅓ cup white sugar
- 2 tbsp corn starch
- 1½ cups milk
- 1 tsp vanilla bean paste or 1 tsp vanilla extract and ½ vanilla bean pod
Peach Compote
- 16 oz frozen peaches
- ½ cup sugar
- 2 tsp lemon juice
- dash salt
Puff Pastry
- 2 sheets frozen puff pastry
Instructions
Pastry Cream
- Separate eggs whites from yolks. In a medium sized bowl, combine egg yolks, sugar, and cornstarch, and whisk until pale yellow.
- In a medium saucepan, combine milk and vanilla paste and bring to a simmer stirring to ensure milk doesn't burn on the bottom of the pan.
- When milk comes to a soft boil, stir half the milk mixture into the egg mixture, whisking to ensure the eggs don't scramble, then return the mixture to saucepan.
- Stir the custard until it thickens and remove from heat. Place in a bowl and cover the surface with saran wrap. Refrigerate until ready for use.
Peach Compote
- Combine frozen peaches, sugar, lemon juice, and salt in a sauce pan and bring to a boil. Cook for 10-15 until peaches are tender.
- Mash with a potato masher until chunky and continue boiling another ~5 minutes until thick. Remove from heat and cool.
Puff Pastry.
- Preheat oven to 400°.
- While oven is preheating, take puff pastry out to thaw.
- Once pliable, cut each sheet of puff pastry into 6 equal sized rectangles. Cut a ¼ inch borer along each rectangle and prick the inside rectangle with a fork.
- Bake for 15 minutes, until golden brown. Let cool.
Assembly
- Press down the center of the puff pastry to create a well of the fillings.
- Add a layer of pastry cream to puff pastry and top with peach compote. Enjoy!