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Peach pastry, enhanced with Balsamumm

Preparation: 30 minutes / Cooking: 30 to 35 minutes / Servings: 6

We made this recipe with a semi-puff pastry and fresh, sweet and juicy peaches, fresh thyme and Balsamumm Bianco to give the filling a syrupy texture. The result is spectacular! Especially drizzled with Balsamumm original before serving, it will be love at first bite!

Feuilleté aux pêches
Peach pastry


For crust

300 g (2 cups) unbleached all-purpose flour

2.5 ml (1/2 tsp.) Salt

225 g (1 cup) unsalted butter, cut into thin slices

150 ml (2/3 cup) ice water

For garnish

10 to 12 small or 5 to 7 large peaches, ripe but firm, halved, pitted and thinly sliced ​​lengthwise

2 tbsp. unsalted butter in hazelnuts

3 tbsp. of Balsamumm Bianco *View product 1 tbsp granulated brown sugar

Fresh thyme leaves


Vanilla ice cream (optional)

Balsamumm Original *View product


Parchment paper

Baking sheet with rim or mold about 18 x 12 inches


For the dough, in a bowl, combine the flour and salt. Stir in the butter by crushing it into the flour with your fingers to obtain butter layers. Gradually add water and mix just enough to moisten the dry ingredients while leaving the pieces of butter. The dough should be soft and sticky.

Flour your work surface, roll out the dough into a rectangle about 13 x 9 in. Fold the dough in three crosswise. Fold the dough in half the other way around to form a square of dough. Wrap in plastic wrap. Refrigerate 45 minutes or until dough is firm. The dough will keep for 2 days in the refrigerator or 1 month in the freezer.

Heat the oven to 200˚C (400˚F). Take the dough out of the fridge. Flour your countertop, roll out into a rectangle an inch and a half larger than your pan or baking sheet. Cut a sheet of parchment paper larger than your mold and place it in the mold. Add the pastry to the paper and create a rim with the excess dough all around the pan.

Croute feuillete

Distribute 1 tbsp. brown sugar on the dough. Distribute the pear slices on the dough, in the same direction, by making them overlap. Distribute the thyme leaves and the butter in small amounts. Add the Balsamumm Bianco.

Feuillete aux peche

Place on the center grill and bake for 30 to 35 minutes or until the crust is golden brown and the peaches are lightly caramelized.

Feuillete aux peches

Let cool, serve with vanilla ice cream (optional), drizzle with Balsamumm Original.

Feuillete aux peches et Balsamumm
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