With a Sweet Elderflower GlazeJump to Recipe
This peach ginger chai pastry is the perfect sweet treat for a tea party! Not only is it really delicious and fancy looking but its so simple to make! It requires so little effort and tastes amazing! I mean that's definitely my type of pastry!
First make the filling! You can definitely use fresh peaches for this. Especially if they're in season. But to make quick work of this decadent pastry, I suggest getting the peach slices packed in fruit juice. I like this one, I just love that it's clear plastic packaging and you can see the peaches. I fear buying canned fruit sometimes and finding mushy fruit!
But the peaches slices are already peeled and sliced, all you have to do is drain the liquid and stick the peaches into the saucepan with the other spices! I love shortcuts!!
Speaking of the spices, I like ginger because it helps to spice up the peaches a little. It might sound a bit strange but the sweet and tart peaches blend really well with the warm spicy ginger. And of course a touch chai spice or chai masala always perfectly compliments ginger! Making this peach ginger chai pastry the perfect pair with Masala Chai or Masala Chai Affogato!!
The pastry dough
Another shortcut alert! Just but some puff pastry dough! I try to always have some on hand. They make the perfect base for any tea time snack, whether its savory or sweet.
Here's how I assemble the pastry:
- Roll out the puff pastry sheet a little bit (mostly to smooth the surface out)
- Cut the puff pastry sheet in half
- Spoon on peach ginger chai filling onto one of the halves, leaving a little bit of room all around the edges to seal
- Place the other half of the puff pastry sheet on top and crimp the edges with a fork to seal.
- Bake in the oven for 20 minutes
So have you had peaches and elderflower together yet? They are an amazing pair!! In drinks, desserts, maybe even savory dishes! They are like quintessential summer flavors and together they will make anything you use them in out of this world!
I like to use elderflower syrup, because we like to have it on hand to make summer drinks. But it turns out you can easily use it to make delicious glazes too! Just a little powdered sugar, milk and elderflower syrup. Whisk until its smooth and then pour over the cooled Peach Ginger Chai Pastry!
If you don't have elderflower syrup, you can replace with a teaspoon of vanilla extract and a teaspoon of additional milk.
Check out these other sweet fruity treats: Apple Cheesecake Tart with Almond Shortbread Crust, Chocolate Chip Cherry Scones, Matcha Blueberry Muffins, Lavender Berry Jam
Peach Ginger Chai Pastry with Elderflower Glaze
- 1 sheet puff pastry dough defrosted
- all purpose flour for rolling
Peach Ginger Chai Filling
- 2 cups peaches
- 2 tablespoons sugar
- ½-1 teaspoon fresh ginger
- ½ teaspoon chai spice
- ½ cup powdered sugar
- 1 tablespoon elderflower syrup
- 1 tablespoon milk
Make the Peach Ginger Chai Filling
- In a medium saucepan, add all of the ingredients of the peach ginger chai filling on low heat. Stir to ensure sugar does not burn on the bottom of the saucepan before the peaches release water. Cook for about 8-10 minutes, remove from heat.
- If you're looking for a smooth consistency, either mash with a potato masher or blend with an immersion blender. Set aside to cool. Can be refrigerated for up to a week.
- Preheat oven to 425°F
- Defrost puff pastry according to package directions. On a floured surface, lay out the puff pastry. Roll out a little bit to get a smooth out the creases. Cut the dough in half (one half will be the bottom crust and the other half will be the top crust).
- On a parchment lined baking sheet, lay down one of the puff pastry dough halves. Add the peach ginger chai filling to the middle of the dough, ensure it does not touch the edges. (You may not use all of the filling, it depends on how much you want the pastry to be filled)
- Lay the other puff pastry dough half on top of the peach filled bottom puff pastry sheet. Press the edges with a fork to seal. Bake for 18-22 minutes until the puff pastry has puffed and browned.
- Allow the pastry to cool for a few minutes before glazing.
Make the Elderflower Glaze
- Add all of the ingredients for the elderflower glaze into a small bowl. Whisk until it reaches a smooth consistency. If the glaze is too thick, add milk a teaspoon at a time until it reaches consistency.
- Pour the glaze over the cooled pastry, cut into squares and enjoy!