Juicy summer peaches and fresh mint adorn crisp, buttery puff pastry in this simple dessert. Look for puff pastry in the freezer section.

Recipe by Cooking Light June 2002


Recipe Summary test

4 servings (serving size: 1 croustade and 1/2 cup peach mixture)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Combine sugar and water in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Cool completely. Place sugar mixture and mint in a blender; process until smooth. Combine mint mixture and sliced peaches in a bowl.

  • Cut 4 (2-inch) circles in puff pastry using a sharp round cookie cutter. Roll each circle of dough into a 4-inch circle on a floured surface. Place on a baking sheet. Bake at 400° for 12 minutes or until golden brown. Top with peach mixture.

Nutrition Facts

166 calories; calories from fat 30%; fat 5.5g; saturated fat 1.4g; mono fat 3.1g; poly fat 0.8g; protein 1.8g; carbohydrates 28.8g; fiber 2.3g; iron 1.1mg; sodium 37mg; calcium 17mg.