The Freshman Cook: Peaches and Cream Mini Pies / Improv Cooking Challenge

It is Improv Cooking Challenge day, and we are celebrating with Peaches and Cream recipes today! Nice, creamy, cool and refreshing Peaches and Cream. During these hot, so very hot, summer days, what could be better! These mini pies are easy to make. The shells can be made ahead of time. The peaches can be cooked ahead of time. Even the whipped cream can be whipped and refrigerated before you need it! Just put it all together when you are ready!

Peaches and Cream Mini Pies

(printable recipe)
Makes 9 Mini Pies

1 sheet Puff Pastry
Pan Spray
Foil Pieces

2 Peaches
1 teaspoon Butter
2 tablespoons Sugar

1 cup Heavy Whipping Cream

1/4 cup powdered Sugar

1. Open 1 sheet of puff pastry. Use a pizza cutter to cut across the folds, and then cut each strip into 3 squares. You do not have to cut them exact.

2. Use a rolling pin to roll over each square one time.

3. Use pan spray to spray nine openings in a cupcake pan. Place a pastry square in each opening.

4. Roll a piece of foil, about 5″ wide, into a ball. Place the foil ball in to the middle of each piece of pastry.

5. Cook the pastry at 400 degrees for 10-12 minutes, until browned, then let cool.

Peel the peaches and then chop them into small pieces. Place in a frying pan, add a teaspoon of butter, and 2 tablespoons of sugar.

Cover the peaches and let them simmer until they are tender, then let cool.

Pour whipping cream into mixing bowl. Add confectioner’s sugar. Mix on high speed until whipped.

Place a scoop of whipping cream into the bottom of each pie crust. Top with a scoop of peaches. Add a dollop of whipped cream to the top of the peaches.