• Puff pastry sheets
• ¼ cup butter (or ½ stick of butter)
• 2 cups of frozen peaches, mostly thawed
• 3 Tbsp brown sugar
• 1 Tbsp orange juice
• Egg wash: 1 egg whisked with a splash of water
• for the glaze:
• 3 Tbsp powdered sugar (Add more or less powdered sugar based on consistency preference.)
• 1 Tbsp orange juice

Preheat oven to 400º.

In a sauté pan, add the butter over medium heat.

When the butter is melted, add the brown sugar and peaches then cook until tender (about 5 minutes) Set aside to cool.

Cut puff pastry sheets in squares approximately 4"5" or 5"5".

Place the puff pastry squares on parchment paper on a baking sheet.

Add a couple of scoops of the peach mixture to the center of the pastry square (not too much or it won't be able to be sealed shut).

Fold the puff pastry square in half, pressing the sides together, then sealing the sides together with a fork.

Brush the tops and sides with egg wash.

Bake for about 15 minutes or until golden brown.

As the peach puff pastries are cooling, make the drizzle by combining desired amounts of powdered sugar and orange juice.

Drizzle each puff pastry with the glaze.