Here’s a delicious Peach Cream Puff Pastry Cake recipe — flaky, creamy, fruity, and perfect for dessert or afternoon tea. It combines puff pastry, fresh peaches, and a luscious cream filling.

🍑 Peach Cream Puff Pastry Cake

Ingredients (8 servings)

For the Puff Pastry Base

2 sheets of frozen puff pastry (thawed)
1 tbsp sugar (for sprinkling)

For the Cream Filling

1 cup (240 ml) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Optional: ½ cup mascarpone or cream cheese for extra richness

For the Topping

2–3 ripe peaches, sliced thinly
Powdered sugar for dusting
Optional: fresh mint for garnish

🍴 Instructions

1. Prepare the Puff Pastry

Preheat oven to 400°F (200°C).
Roll out each sheet of puff pastry slightly on a floured surface.
Place on a baking sheet lined with parchment paper.
Prick the surface lightly with a fork (prevents over-puffing).
Sprinkle sugar on top.
Bake 12–15 minutes until golden and crisp.
Let cool completely.

2. Make the Cream Filling

In a bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Optional: fold in mascarpone or cream cheese for a richer texture.

3. Assemble the Cake

Place one puff pastry sheet on your serving tray.
Spread half of the cream filling evenly on top.
Layer half of the peach slices.
Add the second puff pastry sheet on top.
Spread remaining cream and arrange the rest of the peaches decoratively.

4. Finish & Serve

Dust with powdered sugar.
Garnish with fresh mint if desired.
Chill 30–60 minutes before serving for best texture.

🌟 Tips for Success

Use ripe but firm peaches to avoid excess juice.
Chill the puff pastry sheets before baking for flakier layers.
For extra flavor, drizzle a little honey or peach syrup over the peaches.
Can also use frozen puff pastry and canned or grilled peaches if fresh are unavailable.

If you want, I can also give you:
✅ A mini individual tartlet version
✅ A dairy-free / vegan version
✅ A quick shortcut version using store-bought whipped cream and glaze