Peaches Baked in Puff Pastry with Strawberries

Peach season is my favorite time of the year. When I thought I exhausted all of my ideas on what to make with peaches, an inspiration came. I halved each peach and put a small strawberry inside of it. I then wrapped the peach into strips of puff pastry, sprinkled it with brown sugar and baked them. They came out fragrant and juicy. The presentation is my favorite thing. Nobody expects a little surprise inside!

Use peaches that are not overly ripened, otherwise your baked peach will turn into something mushy and not so fun. Never peel peaches for this recipe. The peel will help the peach to stay in shape and prevent the juices from ruining the puff pastry. As for strawberries, I recommend choosing the most ripened small-sized berries. They have the most appetizing smell that blends so well with the peaches.

Makes 8 Baked Peaches

• 8 medium peaches, slightly firm, not overly ripened, with peel
• 8 medium strawberries, ripened
• 2 sheets puff pastry, thawed according to package instructions
• 1 tbsp butter, melted
• brown sugar to taste
• cinnamon to taste
• powdered sugar to taste

1. Preheat oven to 350F. Wash peaches and strawberries. Remove the green leaves from each strawberry. Using a paring knife, cut a peach in half and remove the pit.

2. Using a small spoon, make a dent in the peach big enough to fit a strawberry.

3. Place the strawberry inside of the peach and put the peach halves back together. Make sure both halves can fit to firmly close.

4. Cut the puff pastry into a 1-inch wide strips. Use a couple of strips to tightly wrap each peach. Make sure you pace yourself and don't use up all the strips for the first few peaches. Two sheets should be enough for 8 peaches. Cut one strip into half lengthwise to create skinny strips and form a little "hat" on top of the peach to close down the hole.

5. Brush each peach with melted butter.

6. Sprinkle each peach with brown sugar and cinnamon. Repeat with the rest of the peaches. Place the peaches in a baking form. Bake for 20-25 minutes or until the pastry becomes golden brown and puffy.

7. Serve warm sprinkled with powdered sugar. Enjoy!