1 1/2tbspturbino/cane sugar, dividedrefined white sugar is fine too
1tsp ground cinnamon
1tspvanilla
2tbspmelted butter, cooled, dividedadd pinch of salt if using unsalted butter
Instructions
Remove dough from freezer, take out of box and leave to sit about 30-40 minutes until thawed.
Preheat oven to 375 degrees F.
Line a sheet pan with parchment.
Meanwhile, rinse, remove pits and stems, and cut peaches into 1/2"-3/4" wedges.
In a large mixing bowl, gently toss the peaches with the the vanilla, 1 tablespoon of the sugar, 1 tablespoon of the melted butter, and ground cinnamon. Set aside.
Wash and dry hands well.
Gently remove one puff pastry sheet from the wrapper and lay on parchment lined sheet pan. Take the second sheet out and lay on top of the first, turning it one quarter, so you get a 6 pointed star shape.
Arrange the peaches however you like in the center, and then begin with one of the bottom corners, pulling and folding the dough up over the edges of the peaches at an angle, going around all the peaches to create something of a circle. (See main photo).
Brush the edges of the dough with remaining tablespoon of butter and sprinkle with remaining tablespoon of sugar.
Place in center rack of oven for 35-45 minutes, until the edges are golden brown and the bottom of the dough is cooked through. (If the top is getting brown but underside not done, move to lower rack and loosely place a piece of foil on top and cook a few minutes more.)
Let cool for 10 minutes and serve with vanilla ice cream, whipped cream, or whatever else your heart desires.
Notes
I used two puff pastry sheets here as we wanted extra puff and crunch, but you may also make a lighter, slightly smaller version one using just one puff pastry sheet - just reduce the cooking time by about 10 minutes. Same simple recipe works using berries, or even thinly sliced apples!