peach ricotta pastries

This has been a pretty lazy Sunday and it feels good just enjoying a lazy day after such a long week.

It finally rained today and the air now feels lighter and cleaner.

We’ve now really settled into summer and the cats are definitely feeling the heat, as they all just sleep on the coldest surfaces they can find and it isn’t until late in the evening that they come back to life.

peach ricotta pastries

I also cannot stop thinking about this elderflower strawberry ice cream float. I really regret not buying some ice cream on Friday, because I would down one of these in a second right now if I could. Instead I’m drinking some ice-cold apple juice, which is pretty great too. But ice cream is normally a staple in my fridge, so I need to get some tomorrow.

peach ricotta pastries

Rok just finished packing, because he’s leaving for Munich tomorrow which means I’ll be cooking for one for a few days and that should be interesting. I’m such a breakfast for dinner type of person, that I just might have cereal for dinner. We shall see. 

For laid back days like Sundays, these peach ricotta pastries make the perfect dessert. They’re made in under 30 minutes, which includes all the prep and assembly. It doesn’t really get easier than that, for a dessert or breakfast treat that is bakery worthy.

peach ricotta pastries - frech ricotta

peach ricotta pastries

peach ricotta pastries

I want to say they’re made with pantry staples, however you may not have everything on hand all the time. But the main three components are: puff pastry, ricotta, canned peach halves. I think all three are easy to store and versatile enough that they should be everyone’s pastry staples.

Puff pastry is great for quick savory tarts or for sweet pastries like the ones I’m sharing today. Ricotta too works in savory and sweet dishes. You can put it on a pizza, in lasagna, mix it in pasta; you can sweeten it and eat it over toast (kind of like these grape toasts) or pancakes (or crepe cakes).

peach ricotta pastries

And canned peaches? Well, for one they’re amazing on ice cream. I also love to throw some in a simple banana smoothie. If you have any other fruit, they are fantastic in a fruit salad too. I know I’m leaving a lot of options out, but these are just the first that come to mind, to illustrate how easily all the ingredients can be used and why it’s worth making them your pantry staples.

peach ricotta pastries

These peach ricotta pastries couldn’t be easier to make, they’re really much more an assembly job than cooking. But I just think they’re such a pretty, tasty and simple addition to breakfast or brunch, and you can easily put one in a ziplock bag and run out the door with it.

peach ricotta pastries

peach ricotta pastries

peach ricotta pastries


Peach ricotta pastries

A perfect brunch treat made in under 30 minutes!
Prep 10 minutes
Cook 20 minutes
Servings 8 servings


  • 250 g 1 cup | 9oz ricotta cheese
  • 2 teaspoons vanilla bean paste
  • 45 g 3 TBSPs granulated sugar
  • 1 1/2 tablespoons peach or apricot jam whisked with a spoon
  • one 40 x 24-cm | 16 x 9 5-inch sheet of ready rolled puff pastry (or similar size)
  • 1 egg beaten
  • 8 canned peach halves
  • powdered sugar for serving


  • Preheat the oven to 200°C (392°F).
  • In a small bowl, combine ricotta, vanilla paste, sugar and 1/2 tablespoon jam. Stir until incorporated, taste to see if you want more sugar.
  • Line a baking sheet with parchment paper and unroll the puff pastry onto the sheet. Using a knife or pizza cutter, slice the sheet into 8 equal pieces, they’ll be slightly rectangular.
  • Brush each piece with the beaten egg and place a scoop of ricotta in the center. Fold in every corner of the pastry, until the two corners on each side almost meet. Place a peach half in the center, cut side down, make sure the tips of each folded part of pastry are tucked under the peach.
  • Brush the exposed pastry dough with egg and brush each peach half with leftover jam.
  • Bake in the center of the oven for about 20 minutes or until the pastry is puffy and golden brown.
  • Remove from oven, sprinkle with powdered sugar and transfer to a cooling rack. Serve warm or cold. Keep leftover pastries covered in the fridge and eat within 1 day.


A ruler is a really handy tool for when you're cutting the pastry, so you end up with pastries of the same size. You can use canned apricots instead of peaches.

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  1. Peggy says:

    oh dear, Such a tasty looking pastry. I love ricotta cheese. I am thinking to make some for work ;).

    1. Alice says:

      You totally should, Peggy, and thank you!

  2. Eva says:

    This is seriously the best thing I’ve seen all morning! Love the presentation! I need to make this tart right away!

    1. Alice says:

      Thank you, Eva! 🙂

  3. Kara says:

    Can you use fresh peaches?

    1. Alice says:

      Hi Kara! If you don’t have canned peaches, fresh will work but I suggest poaching them first. I’ve never made these pastries with raw peaches before, but if you poach them you’ll get what you would with canned.

      HOW TO:
      Halve and pit 4 peaches. In a saucepan, combine 1 1/2 cups water with 2/3 cup sugar (you can use honey if you wish) and 1 TBSP fresh lemon juice. Bring to a boil, add the peaches and let simmer until peaches are tender and easily pierced with a knife. Remove the peaches with a slotted spoon and place on a large plate. When they are cool enough to handle, peel off their skins and use them in the recipe.

      Hope this helps!