1sheet (8 ounces)frozen puff pastrythawed according to package instructions
1 and ½cupsblueberries
1heaping cupsliced peaches~2 small peaches
¼cuplight brown sugar
1tablespoonlemon juicefrom ½ lemon
1tablespooncorn starch
½teaspoonvanilla extract
powdered sugarfor serving
Instructions
Let puff pastry thaw completely according to package instructions before use. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
When the puff pastry dough is thawed, place it on a piece of parchment paper or a silicone baking mat. Roll it out so that it is 12x16 inches, the size of a half sheet pan. Slice into four rectangles (6x8 inches each).
In a small bowl, mix together the peaches with half of the sugar, lemon juice, corn starch, and vanilla. In another bowl, mix the blueberries with the remaining sugar, lemon juice, corn starch, and vanilla.
Place the puff pastry rectangles on a parchment paper-lined baking sheet. Place a single layer of blueberries on each puff pastry, leaving about 1 inch around the center.
Fold the edges of the puff pastry in, overlapping a little bit of the berries. Pinch the corners together to seal. Top with 3-4 slices of peach and any leftover berries.
Bake on the middle oven rack at 400F for 18-20 minutes, until the puff pastry is golden and fluffy and the berries are juicy.
Let cool before enjoying (optional, I usually don't wait!). Serve with a sprinkle of powdered sugar and scoop of vanilla ice cream. Enjoy!