Put the peaches in boiling lemon water for 3 minutes. Then rinse with cold water, carefully peel off the skin, cut the fruit in half and remove the stone. Preheat the oven to 220 ° C.
Fold the puff pastry once, roll it out 3 mm thick and cut into a circle with a diameter of 24 cm. The easiest way is to put the round baking pan on the dough and cut the circle along the edge with the knife.
Melt the butter in an ovenproof pan (at least 24 cm in diameter), add sugar and vanilla sugar. As soon as the sugar starts to caramelize, place the peaches in the pan with the round side down. Place the dough circle over the fruit.
Bake in the hot oven for about 20-25 minutes. The dough automatically turns over the edge of the fruit.
Note: I could also imagine that canned peaches would work well too.
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