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Article: Egmont Honey – Peach, Honey and Raspberry pastry

Egmont Honey – Peach, Honey and Raspberry pastry

Egmont Honey – Peach, Honey and Raspberry pastry

Peach & Honey Puff pastry. A deliciously flaky pastry filled with cream cheese, topped with honey-soaked peaches, raspberries and pistachios. 

Prep: 20mins
Cook: 25mins

Total time: 45mins

Serves: 8


1 x 350g Puff pastry sheet 

1 x 400g peaches tinned

1 x cup of frozen raspberries

1 x Tbsp berry jam of your choice 

2 x Tbsp Egmont honey, plus extra to serve

1 x Tsp vanilla essence

1 x 250g lite spreadable cream cheese

1 x tsp Lemon juice 

½ x cup crushed pistachios

To serve:

Optional - Whipped cream, ice cream or custard.


  • Preheat the oven to 180 degrees C.
  • Take your puff pastry sheet from the freezer and allow it to thaw for about 10 minutes before preparing the rest of the ingredients. (The puff pastry sheet needs to thaw but should still remain chilled to allow it to puff up)
  • Line a baking sheet with baking paper. In a small bowl, mix together the softened cream cheese with 1 x teaspoon of vanilla essence until well mixed. Taste the cream cheese mixture and add more vanilla to taste if needs.
  • Drain the tin of peaches, dry well and place into a bowl. In a separate bowl mix Egmont honey with 1 teaspoon of lemon juice. Pour honey and lemon mix over peaches and mix carefully not to break the peaches.
  • Spread the cream cheese in the centre of the puff pastry leaving about 4cm on each side. Place the slices of peach over the cream cheese mixture. Fold the sides of the pastry in half to create a rim around the peaches so the honey doesn’t spill when cooking. Drizzle remaining honey mixture over the peaches.
  • Now, brush the beaten egg over the puff pastry. The egg wash will help make the pastry golden brown. Bake for 20-25 mins until golden brown and the sides have risen.
  • To make the berry coulis, take 1 cup of frozen raspberries and allow to thaw. Scoop 1 heaped teaspoon of berry jam of your choice and mix with the thawed berries, creating a thick coulis. 
  • Remove the pastry tart from the oven and leave to cool for a few minutes. Top the tart with the berry coulis and sprinkle with crushed pistachios to finish.


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