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(12 or 15 ounces)
peach slices, drained and diced
1/4 tsp ground cinnamon
1 tbsp melted butter
1/2 of a 17.3-ounce package
Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 tbsp butter for brushing
You may substitute
medium peaches, peeled, pitted and sliced, for the canned peach slices
Heat the oven to 400°F.
Beat the egg and water in a small bowl with a fork.
Stir the diced peaches, brown sugar, flour, vanilla extract and butter in a bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Divide/cut the pastry sheet into 9 square pieces.
Brush the muffin pan or individual muffin cups with butter.
Drape one piece of puff pastry over each muffin cups.
Spoon the peach mixture into the pastry.
Fold all sides on top of the mixture.
Brush the pastry with the egg mixture.
Sprinkle with sugar.
Bake for 15 minutes or until the pastry is golden brown.
Brush with butter after baking.
Let the pastry cool on a wire rack for 20 minutes.
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