Substituting may result in a watery filling. Cream cheese: Use full-fat block of cream cheese.Check out my step by step photos on How To Peel Peaches. Peach pie filling: I always opt for homemade filling, but you can also use canned.Puff pastry: Puff pastry can be found in the frozen section near frozen pie crust (not to be confused with phyllo).To make peach turnovers with puff pastry, gather the following ingredients: Ingredients For Puff Pastry Peach Turnovers Not only are these peach turnovers filled with homemade peach pie filling, there’s also a cream cheese filling to mimic cheesecake (the opposite of my cheesecake stuffed peaches).Īs mentioned with my apple turnovers, I love puff pastry more than pie crust.Īlthough peach turnovers with puff pastry are considered dessert, I like to consider them as breakfast and pair them with my coffee.Īfter all, peach turnovers have a serving of fruit and dairy, right? The only thing better than a ripe peach? These warm, flaky Puff Pastry Peach Turnovers. Nature’s candy, as I like to call them because of their natural sweetness. That perfect bite is when the juices run down your arm. Peaches are probably one of my favorite fruits. Trying to slow down time, I bought a quart of peaches from the local fruit stand (it may not sound like a lot, but there’s only me eating them). I still have yet to go on my annual beach trip to Erie, and now I need to desperately squeeze in some peaches before August is completely gone. ![]() It doesn’t help I had a family emergency in July and spent a good bit of time at the hospital while also trying to keep everything afloat. I had to squeeze in strawberry picking in June, completely missed cherry season, and have only been to my favorite farmer’s market only once all summer. I swear no matter how much I prepare, summer always escapes me. Perfect picnics - Enjoy Chef Belinda Smith-Sullivan’s recipes and tips to make outdoor dining the highlight of the summer.Puff Pastry Peach Turnovers are flaky, warm pastries filled with peach pie filling and cheesecake. In this video, she explains how to mix it up, take it along and serve it over blueberry ice cubes. The peel will slide right off, as Belinda Smith-Sullivan demonstrates in her step-by-step video “Give peaches the slip.”Ī toast to summer - Enjoy the cool refreshment of Chef Belinda’s favorite alcohol-free cocktail as part of your next picnic. Here’s how to take the hassle out of peeling peaches: Score the bottom of each peach, blanch them in hot water for 1 minute, then place them in an ice bath until cool enough to handle. Cool completely on a rack before wrapping and transporting. Bake for 15 minutes or until brown on top. Using a pastry brush, brush the tops of turnovers with milk and sprinkle with sugar. Place turnovers on a parchment-lined baking sheet. Fold pastry over filling making a triangle or rectangle (your preference). ![]() ![]() Using a pastry brush, brush around the edges of pastry squares with water. Spoon some of the peach filling on one side of each square. ![]() On a lightly floured surface, roll out pastry to even out edges and cut each sheet into four squares. Thaw puff pastry according to package instructions. Cook until sugar is dissolved, and mixture starts to thicken, 3–5 minutes. In a medium pan, over medium heat, combine peaches, sugar, cornstarch, cardamom, vanilla, salt and butter.
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