Herby Brie Pastry

Peaches are hands down my favorite summery fruit, and I love recipes that use them in new and elevating ways. I also love recipes with a beautiful end result, so when I saw a picture of peach pastries on Pinterest, I knew I had to come up with my own version. 

The combination of ingredients in this pastry seems a little unusual, but trust me, it all comes together in the end. Cheese and fruit are natural complements, and the caramelized shallots add a savory twist to the buttery, flakey pastry. Seasoning the filling with some olive oil, flakey salt, and freshly cracked pepper emphasizes this savory component, adding a depth of flavor usually not found in sweeter pastries. A little honey drizzled over the top right after they come out of the oven just takes them to the next level. And as if they needed anything else, a garnish of freshly torn sage leaves adds an herby, earthy taste that pairs perfectly with the whole medley. 

The peaches I used were a few days away from being ripe, but I was pleasantly surprised to find that after baking them, the slices were perfectly soft. Because the recipe calls for pre-made puff pastry, these little danishes are so simple to throw together. They can be assembled in 20 minutes or less, and only need to bake for about the same amount of time. They’re best served hot, but can also be stored in a sealed container in the fridge for 5 days. 

These flakey pastries would work perfectly as a sweet summer appetizer, a show-stopping hors d’oeuvre, or a side dish to a light salad. Whether you’re hosting a special occasion or simply treating yourself to a delectable snack, these pastries are guaranteed to impress. Get ready to savor the essence of summer with an elevated recipe that combines the best of sweet and savory.


Herby Peach Brie Pastry

  • Author: Rachel VanDuzer
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 8 servings 1x


  • 2 tablespoons extra virgin olive oil
  • 3  shallots, thinly sliced
  • kosher salt and black pepper
  • 2 sheets frozen puff pastry, thawed
  • 8 oz of brie
  • 3 peaches, sliced
  • 1 egg, beaten
  • 1/3 cup honey
  • Sage, for garnish


  1. Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
  2. Heat the olive oil in a skillet over medium heat. Julienne the shallots very thinly, then add them to the oil. Cook until fragrant and caramelized, 4-5  minutes. Season with salt and pepper.
  3. Cut each sheet of puff pastry into 4 squares. Place a small spoonful of the shallots onto the center of each square, leaving a 1/2-inch border. Top with sliced pieces of brie and use a knife to spread the soft cheese slightly so that it evenly covers the center of the pastry square.
  4. Slice the peach into 1/4-inch slices. Arrange the peach slices over the cheese, pressing them into the cheese to adhere slightly. Drizzle with olive oil and season with more salt and pepper.
  5. Fold the edges of the pastry inward to enclose the filling. Use a fork to press the edges down. Brush the edges of the pastry with beaten egg.
  6. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden and the cheese melted. Drizzle honey over the hot pastries and garnish with sage leaves.

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