• Preheat the oven to 400°F

for the puff pastry crust

• 30 minutes before baking, remove the puff pastry from the freezer to thaw.
• Once thawed enough to roll out naturally without cracking, roll out the puff pastry, and using a 3 inch cookie cutter (or larger depending on your vessel size) cut 4 circles. Place in fridge to chill.
• *If desired, for a braided decor, cut long strips of pastry dough and pinch the ends of three strips together. Continue to braid down the strips, pinching at the end as well. Once done braiding all the strips, place the braids and cut-out circles in a pan and in the fridge to chill until ready to use. 

for the filling

• In a bowl, place the sliced peaches and brown sugar. Toss to coat and let the mixture rest for 15 minutes to release excess water. Pour out all excess water.
• In a saucepan melt the butter over medium heat. Once the butter begins to foam, add the peach/sugar mixture, sage leaves lemon juice, cinnamon, cloves & salt. Spread the peach slices evenly around the pan so they are not crowded.
• Reduce the heat to low and continue caramelizing the peaches by flipping the peaches occasionally to brown each side. Once the butter/sage sauce has reduced to about 3 tbsp, add the bourbon. Continue cooking for another 2-3 minutes until the sauce has reduced to 1 tbsp and is thick.

to assemble & bake

• Turn off the heat and distribute the peaches among the four baking vessels  (if using one large pan, there is no need to distribute).
• Create the egg wash by whisking together 1 tbsp of heavy cream with the beaten egg.
• Using the cut puff pastry dough, lightly pressed a circle of dough over the edges of a vessel to seal. If desired, add the pastry braid decor by brushing the underside of the braid with egg wash and placing on top of the round pastry dough. Brush the entire top with the egg/heavy cream wash and sprinkle with brown sugar. Repeat this step until all vessels are covered and assembled. 
• Place the vessels on a larger baking sheet and bake for 8 minutes at 400°F then reduce the temperature to 375°F and bake for another 10 minutes. If needed cover the top with foil to prevent burning. Serve warm with ice cream!