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Parve
Easy
1 Hour, 10 Minutes
Diets 
When I’m working in the kitchen and making a bunch of things at once, this is the kind of thing I make and store in the freezer in case I need it last minute. One dessert done!
3–4 peaches, cut into 1/4-inch (1/2-centimeter) slices or 1 package Beleaves Frozen Peaches, defrosted (see note)
2 tablespoons sugar
2 tablespoons Gefen Maple Syrup
1 tablespoon Haddar Brown Sugar
1 sheet Gefen Puff Pastry, thawed
2 tablespoons margarine, melted, or 1 and 1/2 tablespoons oil
1 egg, beaten
1–2 tablespoons vanilla sugar
Combine the peaches, sugar, maple syrup, and brown sugar in a large bowl. Toss until evenly coated.
Roll out the puff pastry on Gefen Parchment Paper to one-fourth-inch (one-half-centimeter) thick. Arrange the peach mixture in the center of the puff pastry, leaving a one-and-a-half-inch (four-centimeter) border around the edges. Drizzle the melted margarine or oil over the peaches.
Fold the edges of the pastry over the filling, pleating as you go to create a rustic border. Freeze on parchment paper until ready to bake.
When ready to bake, defrost the galette.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Slide the parchment paper onto a baking sheet. Brush the pastry with the beaten egg for a golden glaze. Then sprinkle with vanilla sugar.
Bake for 40–45 minutes, or until the pastry is golden brown.
Remove from oven and let cool and firm up before serving.
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