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Food & Home

Peach Squares

From Chef Zoe Nathan of Huckleberry in LA, an indulgent brunch-time treat. We tried it out on goop’s Cookbook Club.

makes 10 - 12 squares

1 batch Everyday Flaky Dough

5 or 6 ripe peaches, halved, skin on

¼ cup/50 g granulated sugar, plus more for sprinkling

¼ cup/55 g brown sugar

6 tbsp, 85 g unsalted butter, melted

¼ tsp kosher salt

1 batch Egg Wash (See Brioche recipe)

1. Allow the flaky dough to soften at room temperature for 10 to 20 minutes, depending on the temperature of your house, before rolling. The dough should be cold but malleable.

2. On a lightly floured surface, roll the dough to a 14-in/35.5-com square, and about an even 1/8 in/3 mm thick. Trime the edges to make them even and slice nine 4-in/10-cm squares (that’s three squares down and three across). Transfer them, evenly spaced, to two greased sheet pans. Press any scraps together and re-roll. You should get at least one more square. If you’re feeling especially efficient, you might get another three.

3. In a bowl, toss the halved peaches, granulated sugar, brown sugar, melted butter, and salt until well coated.

4. Brush each square with egg wash and place a peach half, cut-side up, on each square. Sprinkle any exposed dough with a little granulated sugar and freeze for 25 minutes.

5. Preheat your oven to 350°F/180°C. Back from frozen until a deep golden brown, about 35 minutes. Don’t be afraid of good color. Trust us: Deep golden brown is what you want! Transfer to a cooling rack to keep crisp.

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