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Easy Air Fryer Peach Hand Pies: Best 15-Minute Dessert

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These easy air fryer peach hand pies come together in about 15 minutes with simple ingredients like frozen puff pastry, canned peaches, and a little cinnamon. They’re flaky, golden, and filled with warm, jammy peach filling—perfect for last-minute cravings or unexpected guests.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 1 cup canned peaches, drained and chopped
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon turbinado sugar (or coarse sugar)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your air fryer to 375°F (190°C). Give it a good 3-5 minutes to get hot. While it’s heating, line your air fryer basket with parchment paper if you want easier cleanup.
  2. Make the filling. In a small bowl, combine the drained chopped peaches, brown sugar, cinnamon, nutmeg, vanilla extract, and cornstarch. Stir everything together until the peaches are evenly coated. Let it sit for a minute—the cornstarch needs a moment to start working. The mixture should look slightly syrupy but not watery. If it seems too wet, add another pinch of cornstarch.
  3. Prepare the pastry. On a lightly floured surface, gently roll out the thawed puff pastry sheet just a little bit—you want it about 1/8 inch thick. Don’t overwork it, or the layers will get tough. Cut the pastry into 6 equal rectangles (about 3×4 inches each). You can use a pizza cutter or a sharp knife for this.
  4. Assemble the hand pies. Place about 1-2 tablespoons of the peach filling in the center of each rectangle. Be careful not to overfill—this is the most common mistake. Leave about a 1/2-inch border around the edges. Brush the edges with a little beaten egg, then fold the pastry over to form a rectangle or triangle shape. Press the edges firmly to seal.
  5. Crimp and vent. Use a fork to crimp the sealed edges—this helps them stay closed during cooking and looks pretty. Then poke a few small holes in the top of each hand pie with the fork tines. This lets steam escape so they don’t explode in your air fryer.
  6. Apply the finishing touches. Brush the top of each hand pie with the melted butter, then sprinkle with turbinado sugar. If you’re using the egg wash, brush that on first, then add the sugar. The egg wash gives a deeper golden color, while butter adds more flavor.
  7. Air fry in batches. Place the hand pies in the preheated air fryer basket, leaving at least an inch of space between each one. They need room for the hot air to circulate. Cook at 375°F (190°C) for 6-8 minutes, or until the pastry is golden brown and puffed up. Check at the 6-minute mark—air fryers vary, and you don’t want burnt pastry.
  8. Cool slightly before serving. Let the hand pies rest in the basket for 2 minutes after cooking. The filling will be extremely hot! Transfer to a wire rack and let them cool for another 5 minutes before eating.

Notes

Don’t overfill the pies—2 tablespoons is plenty. Seal edges well with a fork to prevent leaking. Don’t skip the cornstarch; it thickens the filling. Watch your air fryer closely as cooking times vary. Let them cool at least 5 minutes before eating to avoid burning your mouth. For best results, reheat leftovers in the air fryer at 350°F for 2-3 minutes.

Nutrition

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