Peach Puff Ring-a-lings

Preparation

1. Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside.

2. Prepare the Peaches: Slice each peach into 3-4 horizontal disks, working around the pit. Use a small circular cookie cutter or apple corer to remove the center of each disk, creating a peach “ring.”

3. Sugar the Rings: Place 1 cup of sugar in a large, shallow bowl. Gently toss each peach ring in the sugar until coated, then set aside.

4. Prepare the Pastry: On a lightly floured surface, roll out the puff pastry sheet. Use a knife or pizza cutter to slice the pastry into long, thin strips (about ½ to 1 inch wide).

5. Assemble the Rings: Carefully thread one strip of puff pastry through the center of a sugared peach ring. Gently wrap the pastry strip around the entire ring, slightly overlapping the ends. Place the wrapped ring on the prepared baking sheet. Repeat with the remaining peach rings and pastry strips.

6. Add Topping: In a small bowl, whisk together the milk and beaten egg. Lightly brush this egg wash over the top of each wrapped ring. Sprinkle the remaining tablespoon of sugar evenly over the pastries.

7. Bake: Bake for 15-18 minutes, or until the pastry is puffed and a deep golden brown.

8. Serve: Let the rings cool on the baking sheet for 5-10 minutes before serving. They are delicious warm, topped with a dollop of whipped cream.

Key Changes and Improvements:

• Clarity: Instructions are broken into distinct, numbered steps for easier following.

• Active Language: Uses stronger verbs like “gently toss,” “lightly brush,” and “sprinkle.”

• Details: Specifies the puff pastry package size and includes an approximate width for the pastry strips.

• Flow: The order of steps is slightly rearranged for a more logical workflow (e.g., sugaring the peaches happens right after they are cut).

• Tone: Maintains a friendly and encouraging tone while being more direct.