Peach Puff Pastry Galette

Baked with puff pastry and Brown Sugar Cinnamon Better Butter, this fabulous free form pie couldn’t get much easier - or more delicious.

Ingredients:

• 1 package puff pastry dough (2 sheets)
• 2-3 large peaches, pitted and sliced, or 1 lb. frozen
• 3 Tbsp. sugar
• 1 Tbsp. flour
• ½ tsp vanilla extract
• 2 Tbsp. Cinnamon Brown Sugar Cinnamon Better Butter
• 1 egg, whisked

Directions:

1. Take puff pastry out of the freezer and allow to sit at room temperature for about 30 minutes.
2. Meanwhile, if using frozen peaches, arrange them to thaw slightly on a baking sheet lined with parchment paper. Separate them as they soften.
3. Preheat oven to 425° F. and line another baking sheet with parchment paper.
4. In a medium mixing bowl, toss together peach slices, sugar, flour, and vanilla.
5. On a lightly floured surface, roll the puff pastry to make a long rectangle. Transfer to the lined baking sheet.
6. Arrange the prepared peaches in the middle of the pastry in a single layer. Keep about an inch of space along the edges.
7. Place small dollops of Brown Sugar Cinnamon Better Butter on top of the peaches.
8. Fold the edges of the pastry over to create a crust. Brush the crust with the whisked egg.
9. Bake at 425° F for 20-25 minutes, until the pastry is golden and flaky.
10. Cut into pieces and serve.