![]() A Food Processor: A mini one is the kitchen staple.Chopped in a food processor, this mixture is the perfect pairing with the peaches. That crisp you see sprinkled on top (and layered inside)?, are a blend of walnuts and thyme. Thyme and Walnuts: If the peaches are the star, then the thyme is the unlikely hero.Give into that temptation because the peaches are the absolute star of this dessert. Fresh Peaches: Tempted to buy peaches every time you see them at your local farmers market or grocery? Good.I used these from Pepridge Farm and they work like a charm. You can find frozen puff pastry at really ay local grocery store. Puff Pasty: What makes these so easy is the fact that most of the work is done for you with the Puff Pasty.Summer is peak peach season so gather your favorite stone fruit and get baking. They are so delicious and a great way to use up all those summer peaches you’re buying up this summer. Made with store bought puff pastry and fresh peaches – it takes about 20 minutes to make but will taste like it took you hours. Want another super-easy puff pastry recipe? Try my Glazed Apple Tart.You know when you see something and just have to have it? Well, that’s how you’re going to feel after seeing this take on a peach turnover. When cool to the touch, dust the turnovers with confectioner’s sugar and indulge yourself with glee. ![]() Refrigerated and reheated, it is delicious on pancakes or waffles.)Ħ. (If you end up with any leftover filling, which sometimes happens, don’t throw it out. Repeat steps 3-5 for the remaining dough and filling. The turnovers are done when the pastry has puffed, and turned slightly golden. Baking – Place the baking sheet on the middle rack of the preheated 400 degree oven, and bake for 20-25 minutes. Then slide a spatula under each filled pastry, and transfer to the parchment-lined baking sheet.ĥ. Poke the fork into the center of each filled pastry to make venting holes. Fold the dough over the peaches to form a triangle, and seal the edges with the tines of a fork. Filling the dough - Place 3 peach slices and one tablespoon of sauce in the center of each square of dough. The puff pastry dough - Unfold one sheet of dough on a floured surface, and roll it out just enough to remove creases. Off heat, whisk in the cinnamon and nutmeg, and then fold in the peaches. Whisk in the cornstarch solution, and continue to boil for a few seconds as the sauce thickens. The sauce - Pour the reserved peach juices, the butter and the sugar into the saucepan bring to a boil. Special Equipment: a 2-quart saucepan a wire whisk 2 parchment-lined baking sheets a flat, wide spatula for transferring turnovers to baking sheets.ġ. Peach Turnovers Ingredients for 8 pastriesĤ cups frozen peaches, thawed, their juices reservedĢ sheets puff pastry (one package), thawed, but still coldĢ Tbsp non-gmo cornstarch blended with 2 Tbsp water to make a thick paste ![]() If you have a crunchy-craving for something sumptuously fruit-filled, you’ll want to make these turnovers, too. But I realized their greatest culinary calling yesterday, when I soaked the peaches in a cinnamon and nutmeg sauce, and then enclosed them in squares of store-bought puff pastry dough. I’VE ENJOYED the frozen sliced peaches I “put up” last autumn in many ways - on oatmeal, cottage cheese, and of course ice cream.
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