Baking / Cakes & Cupcakes / Desserts

Peaches and Cream Crostata

What happens when you combine the sweetness of summer peaches and the creaminess of a cream cheese icing and your favorite pie crust? You get a beautiful crostata dessert! Or this Peaches and Cream Crostata to be precise. If you prefer strawberries, this Puff Pastry Strawberry Tart may be more to your liking!

Jump to Recipe
What happens when you combine the sweetness of summer peaches and the creaminess of a cream cheese icing and your favorite pie crust? You get a beautiful crostata dessert! Or this Peaches and Cream Crostata to be precise.

Why a Crostata Recipe Works

A crostata is an Italian baked pie or tart that is filled with all sorts of goodness. But unlike a pie, a crostata takes a free-form shape and wraps up all of your favorite fillings. In this case, peaches dipped in sugar covering a cream cheese icing. A Peaches and Cream Crostata makes the perfect summer dessert!

How to Make a Peaches and Cream Crostata

A crostata recipe calls for a pie crust. You can make one from scratch or purchase a pre-made crust. Either way, this recipe is delicious. Here’s what else you will need:

  • Fresh Peaches
  • Raw Sugar
  • Maple Syrup
  • Cream Cheese
  • Egg for egg wash

Spread out your pie crust over a slice of parchment paper and a sprinkle of flour. In a mixing bowl, combine the cream cheese, maple syrup and a portion of the raw sugar. Spread it on the pie crust. Dip the peaches in another portion of sugar and place in a clockwise inner and outer circle. Fold up the pie crust around the peaches and brush on the egg wash. Top with the third portion of sugar. Bake and serve! It’s that easy.

Notes

  • Raw sugar works better than white sugar for this recipe. It’s thicker and makes the dish even sweeter.
  • Leave at least 2 inches of the pie crust around the edges so you have enough to fold over.
  • When creating the circle of peaches, start with the outer layer. Act as if it’s a clock and start at noon and go clockwise. Place the peaches underneath one another to have the skin on top. It makes for a prettier dessert.
  • Keep this dessert in the refrigerator but warm it up again before you eat it.
Crostata recipe
Crostata recipe
Peaches Crostata

Did you make and love this recipe? Make sure you comment below and share your creations by tagging me on Instagram!

Peaches and Cream Crostata

What happens when you combine the sweetness of summer peaches and the creaminess of a cream cheese icing and your favorite pie crust? You get a beautiful crostata dessert! Or this Peaches and Cream Crostata to be precise.

Course Dessert
Cuisine Italian
Keyword crostata recipes, dessert, peaches, peaches and cream crostata, peaches crostata
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 2-3 Fresh Peaches sliced
  • 1 Pre-made Pie Crust
  • 1/2 cups + 1 Tablespoon Raw Sugar divided
  • 1 Tablespoon Maple Syrup
  • 8 oz. Cream Cheese softened
  • Egg + water for Egg Wash

Instructions

  1. Preheat oven to 400 degrees and place a piece of parchment paper on a baking sheet. Dust with flour so the pie crust won't stick.

  2. Using a stand mixer or hand mixer, combine the cream cheese, maple syrup and 1/4 cup of the sugar until the filling is light and fluffy. Set aside.

  3. Slice the peaches evenly so they are the same height when placed on pie crust.

  4. Lay the pie crust flat on the parchment paper. If you are using a homemade pie crust, make sure you roll out the dough so it's about 1/8 inch thick.

  5. Spread the cream cheese filling over the pie crust, leaving 2 inches of the dough on the edges uncovered.

  6. Dip each of the peach slices into a bowl with a 1/4 cup of the sugar. Lay the peaches on top of the cream cheese filling in a circle starting around the outside layer. Picture a clock and start at 12 noon and lay the peach slices under one another. This will allow the skin of the peach to stay on top. Once you are done with the outside, do another circle of peaches in the middle.

  7. Fold the uncovered pie crust over the peaches. When folding, pinch any of the loose pie crust so it's a tight fit.

  8. Now put the crostata in the freezer for about 20 minutes. This will keep it from shrinking.

  9. In a separate bowl, make the egg wash with one egg and a teaspoon of water.

  10. Take the frozen crostata out of the freezer. Using a pastry brush, brush the egg wash on top of the crust of the pie. Sprinkle the remaining sugar on top of the egg wash.

  11. Bake for 40-45 minutes or until the crust is golden brown.

  12. Remove from the oven and let cool before you slice it up.

Recipe Video

Recipe Notes

  • Raw sugar works better than white sugar for this recipe. It’s thicker and makes the dish sweeter.
  • Leave at least 2 inches of the pie crust around the edges so you have enough to fold over.
  • When creating the circle of peaches, start with the outer layer. Act as if it’s a clock and start at noon and go clockwise. Place the peaches underneath one another to have the skin on top. It makes for a prettier dessert.
  • Keep this dessert in the refrigerator but warm it up again before you eat it.
  • This recipe is adapted from a beautiful Mango Crostata created by Plum!
0 Shares
About Author

As a married-mother of two, Chris understands the demand on all families when it comes to dinner-time. She started her food blog, Burnt Macaroni, because she wanted to make that process easier for her family and others. Follow her on Facebook, Pinterest, Twitter and Instagram as she teaches herself and her kids how to cook!

No Comments

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares