Summer peach roses with fruit spread

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A long time ago I made apple roses that you (and me) really liked. So I thought it would be fun to make a summer version with peach.

And these are secretly even tastier than the ones with apple, and I think they turned out better. I had rolled out the puff pastry, which made these foils a bit thinner and crispier. And the pistachio pieces are a nice crunchy addition and provide the colorful finishing touch. It’s almost a shame to eat them, I think they’re so beautiful!

And the peach roses not only look super cute, the taste was also really great! Peach is a deliciously soft and sweet fruit, which makes this pastry extra deliciously fruity. But also because of Le Fruit , the new fruit spread from Hero. This one contains extra fruit and less sugar than other jams. The fruity apricot variant combines wonderfully with the peach and provides an extra beautiful shine at the end.

Tip: if you have also made a nice recipe with Hero jam that you are enthusiastic about, send it in via the Jam Studio and have a chance to win a KitchenAid Artisan Mixer or the KitchenAid Artisan Blender every month. That makes baking and cooking a lot easier and more fun, believe me!


Recipe peach roses



4 sheets of puff pastry
1 large peach or 2 slightly smaller ones (ready to eat but not too soft)
3 tablespoons Hero Le Fruit apricot 1 tablespoon water Flour for dusting 2 tablespoons unsalted pistachios (finely chopped)

Muffin baking tin
Mandolin (or sharp knife or cheese slicer)
Rolling pin Baking


Preheat the oven to 190 degrees. Let the puff pastry sheets thaw. Cut the peach into quarters and remove the pit. Cut them with a mandolin (or knife or cheese slicer) into very thin slices. Flour a surface and place the sheets of puff pastry on it. Stick 2 sheets of puff pastry together with a little water as ‘glue’ so that you get a rectangular surface. Cut the long side into 3 strips. Roll them out a little thinner with the rolling pin.

Briefly heat the apricot fruit spread with the water in a bowl in the microwave or in a pan so that it becomes a bit thinner. Spread the dough on the strips (keep what’s left over). Place a few slices of peach on one side in a shingled fashion. Sprinkle with some pistachios and fold the bottom of the strips over the peach.

Note, the peach should still rise above the dough. Carefully roll them up and press the ends (possibly with some water) to the puff pastry florets. Grease the muffin tin well and place the florets in it. Bake them in the oven for about 30 to 35 minutes. Immediately after baking, top with some leftover fruit spread and sprinkle with some extra pistachio.

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Source: Leukerecepten by leukerecepten-nl.
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