Mini Peach Pocket Pies |
Embrace bbq season with this tasty dessert! Serve with vanilla ice cream and a sprinkle of icing sugar for an extra sweet treat. Makes 12 pies.
Ingredients
- 1/2 cup (125 mL) unsalted butter, at room temperature, cut into chunks
- 1/2 pkg (8 oz/250 g) cream cheese at room temperature
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) all-purpose flour
- 1 can (28 oz/796 mL) California cling sliced peaches, in light syrup
- 2 tbsp (30 mL) cornstarch
- 2 tsp (10 mL) lemon juice
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) nutmeg
- 1 egg yolk whisked with 1 tsp (5 mL) water
- granulated sugar, preferably coarse, for sprinkling
Directions
1. Place butter, cream cheese and salt in a large bowl. Using an electric mixer, beat until well blended. Gradually add flour, beating just until blended. Form into 6 equal-size balls. Wrap each with plastic wrap; refrigerate at least 1 hour.
2. Place ¼ cup (50 mL) peach syrup in a medium pot, then drain remaining peaches really well. Stir cornstarch with peach syrup until dissolved. Chop well-drained peaches, into pieces no larger than ½-inch (1-cm). Add to pot along with lemon juice and spices. Stir well.
Set over medium heat, stirring continuously until mixture thickens, about 3 minutes. Set aside to cool completely.
3. Line 2 baking sheets with parchment paper. Preheat oven to 375°F (190°C). Dust counter with flour. Slice 3 balls in half. Roll each into a circle measuring about 5-inches (12.5 cm). Place about 2 tbsp (30 mL) peach mixture in centre of each. Brush egg mixture around edges of pastry. Fold pastry over filling to form a semi-circle. Press edges together to seal. Then roll edges over again to seal really well.
4. Place on prepared baking sheet. Brush tops with egg mixture, cut a small slit in tops with knife, then sprinkle with sugar. Bake in centre of preheated oven until golden, about 20 minutes. Repeat with remaining 3 balls while these are baking. Serve warm or at room temperature.
Recipe and image courtesy of California Cling Peach Board
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April Leigh | June 5, 2011 at 2:01 am - §
Both of our Moms have Diabetes. So with that in mind, I wonder if this recipe would be just as good without the syrup. 'Peaches in pear juice' would work, don't you think?