Peaches in Pastry Nests


For a treat that tastes like old-fashioned fruit pie, wrap peach halves in this buttery pastry.
Supplies
baking sheet, parchment paper, sieve, can opener, bowls, wooden spoon, measuring cups, measuring spoons, dinner knife, rolling pin, pastry brush
Ingredients
4 canned peach halves
¼ cup (60 mL) soft cream cheese (see “Cream Cheese”)
2 Tbsp (30 mL) soft unsalted butter (see “Butter”)
2 Tbsp (30 mL) white sugar
¼ tsp (1 mL) white vinegar
pinch of salt
½ cup (125 mL) all-purpose flour (spoon in, level)
2 Tbsp (30 mL) apricot or peach jam
  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper. Also cut another two large pieces of parchment for use in a later step.
  3. Put the sieve over a big bowl. Open the can of peaches and pour the fruit into the sieve to drain. Set the peaches aside. Throw away the liquid.
  4. In another large bowl, use the back of a wooden spoon to cream together the cream cheese, butter, and sugar. Mix in the vinegar and salt.
  5. Gradually stir the flour into the cream cheese mixture to form a dough. Use your hands to press it into a disk. If it sticks to your hands, sprinkle on another small spoonful of flour and squeeze it into the dough.
  6. Use a dinner knife to cut the dough into four equal pieces. Roll each piece into a ball. Place each dough ball, one at a time, between the two pieces of parchment paper you cut in step 2. Place the rolling pin over the top sheet of parchment and roll the dough into a circle about 5 inches (12 cm) across and 3⁄16 inch (5 mm) thick (see “Three-Stacked-Quarters Rule”). Peel off each dough circle and set on the parchment-lined sheet. Roll out all four balls of dough.
  7. Place a peach half—rounded side facing up—in the center of each circle of dough. Scrunch the dough up and around the sides of the peach halves, leaving the tops peeking out.
  8. Bake for 30 to 35 minutes, or until the pastry is lightly golden. Cool until just warm.
  9. Place the jam in a microwave-safe bowl and heat in the microwave at 50% power until runny (about 30 seconds). Dip a pastry brush into the jam and brush it onto the four peach halves to make them shiny.
Makes 4 Peaches in Pastry Nests.
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