Peach Puff Pastries with Chocolate Drizzle

I try to remember that with small children, there is no such thing as a "picnic" in the park. You'll try your best to make the perfect day out at the beach perhaps, only to find out that your baby has an unshakable fear of sand. But no matter how hard I try to remember this, I still get caught off guard when plans fail. I was so excited when I decided to make a fool-proof field trip for my girls to a large park in the Chicago suburbs overlooking the lake about 30 minutes from home. They ran around and played and giggled, and I watched and smiled and laughed... for about 15 minutes. After a water-spilling incident, the tables turned and the girls were done. When I finally gave up trying to stabilize the situation, I walked us back to the car totally defeated. On the way there, the girls found a drinking fountain and couldn't have been more excited. We stayed and "played" there for a long time while I grappled with the fact that we just drove a half hour to play at a drinking fountain.

Not only is there nothing fool proof with kids, there's nothing completely fool proof with food. I appreciate when a recipe says "stress free", but there's nothing more stressful than botching a recipe that promised a newborn panda could put it together. When I was checking out ideas for an easier summer dessert, I realized that brilliance of store-bought puff pastry. Puff pastry with a bit of sugar, summer fruit, and chocolate drizzle, and you have an absolutely delightful summer treat. 

Peaches on Puff Pastry with Chocolate Sauce (Not Pictured)

A few sheets of puff pastry cut into 6 small squares or rectangles (or more)
About 5 to 6 white peaches
1 egg
Sugar for sprinkling
Powdered sugar for dusting
6 oz chocolate chips
1/2 cup milk or soy milk

Preheat the oven to 400. Cut puff pastry sheets into 6 (or more) small squares or rectangles. Slice peaches about 1/4" thick and arrange on the puff pastry as pictured above (in a straight line down the middle, overlapping one another slightly). Mix the egg with a splash of cold water and then brush onto the sides of the puff pastry for an egg wash. Sprinkle sugar onto each square. Place onto parchment paper on a cookie sheet and bake for about 10-15 minutes or until golden brown. Take out and let cool. Dust with powdered sugar.

For the sauce, carefully heat up 1/2 cup of soy milk or regular milk right until it looks like its about to simmer but not quite. Turn off the heat and add chocolate chips. Stir until completely melted, turning the heat off briefly if necessary. Add more milk if desired. Serve in a small bowl or drizzle on pastry.