Preheat: Preheat the oven to 375°F and set a quarter sheet pan (9x13) to the side.
Peel the peaches: Bring a large pot of water to boil. Cut a small “X” at the bottom of each peach. Gently place the peaches in the boiling water for about 45 seconds. Start Timer Carefully remove the peaches with a slotted spoon and place them directly in a water bath (a bowl of water with ice in it). Let the peaches cool for a few minutes and then peel the skin away.
6-8 fresh ripe peaches
Slice: Slice the peaches ½ inch thick and place in a mixing bowl.
Add ingredients to peaches: add the sugar, cinnamon, lemon juice, vanilla extract, cornstarch, nutmeg, and salt to the peaches. Stir to combine. Set aside.
½ cup granulated sugar, 1 tsp. ground cinnamon, 2 tsp. fresh lemon juice, 1 tsp. vanilla extract, 2 tbsp. cornstarch, pinch nutmeg, pinch salt
Roll out pastry dough: on a lightly floured clean work surface, roll out one sheet of the puff pastry just enough to cover the bottom of the quarter sheet pan and up the sides a bit.
17.3 oz. puff pastry
Spoon on peaches: Use a slotted spoon to place the peaches on top of the puff pastry. Some of the juices are okay, but you’ll want to leave the majority of the juices behind.
Roll out second pastry & cut: roll out the second sheet of puff pastry on a lightly floured surface. Using a sharp knife or pizza cutter, cut the dough into 10 strips, each strip a little smaller than 1 inch.
Lattice: lay half of the strips across the pan, spaced evenly. Fold back every other strip of dough. Lay a new strip of dough perpendicular to the folded-back strips, and unfold the original strips back over the newly placed strip. Then, fold back the alternating strips (the ones you didn’t fold back before), lay another perpendicular strip, and unfold the original strips back over it. Continue this until the pastry is used and the pan is covered. Trim excess overhang, and pinch the dough to seal the edges.
Egg wash: whisk together the egg and water. Lightly brush the egg wash over the dough and sprinkle with coarse sugar on top.
1 egg + 1 tbsp. water for the egg wash, coarse sugar
Bake: bake for 30-40 minutes or until the top is golden brown and the peaches are hot and bubbly. Cover with foil if the tops brown too much. Start Timer
Cool: allow to cool for about 15-20 minutes (if you can wait), cut into squares and serve with ice cream. Start Timer
vanilla ice cream