PEACH-FILLED PASTRIES
When your family has a taste for pie but time is ticking away, make this fast and fruity dessert. For a tasty twist, use cherry pie filling instead.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, unfold pastry and roll to 3/8-in. thickness. Cut along fold lines into three pieces. Cut each piece in half widthwise; place on an ungreased baking sheet. , Beat egg white and water; brush over pastry. Sprinkle with sugar. Bake at 400° for 9-11 minutes or until golden brown. Cool on a wire rack., Split each pastry in half horizontally. Combine pie filling and extract; spoon over bottom halves of pastries. Top with whipped topping and pastry tops.
Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 4g fiber), Protein 5g protein.
5-INGREDIENT PEACH TART
All you need is five simple ingredients for the ultimate peach tart recipe starring juicy peach slices atop a buttery puff pastry crust.
Provided by Kelly Senyei
Time 27m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.
- Pit the peaches then cut them into 1/4-inch-thick slices. In a small bowl, toss together the peaches with the lemon juice.
- Unfold the puff pastry onto the baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Arrange the peach slices so that they are slightly overlapping each other in three rows inside the border.
- In a small bowl, whisk together the egg with 2 teaspoons water. Brush the eggwash around the edges of the tart. Bake the tart for 15 to 17 minutes until it is golden and puffed. Remove the tart and let it cool slightly then dust it with confectioners' sugar and serve.
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Nutrition Facts : Calories 265 kcal, Carbohydrate 25 g, Protein 4 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 112 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
PEACH PIE
Homemade Peach Pie. A wonderful recipe all made from scratch with a delicious crispy flaky pastry. Serve warm with some whipped cream or ice cream! Yummy!
Provided by Lovefoodies
Categories Desserts
Time 1h30m
Number Of Ingredients 8
Steps:
- Make the pastry for the base and the top.
- Boil water, sugar and cornstarch slowly to form a gel. Add peaches, vanilla and spices once you take the base off the heat.
- Remove your pastry from the fridge and cut into two pieces.
- Roll out and line the base of the dish with one, fill with the peach filling then top the dish with the other piece of rolled out pastry.
- Bake at 350 for about an hour.
Nutrition Facts : Calories 710 calories, Carbohydrate 129 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 22 grams fat, Fiber 8 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 385 milligrams sodium, Sugar 86 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
EASY PEACH TARTLETS RECIPE
Juicy cinnamon peaches, toasted almonds and a generous amount of vanilla glaze over a flaky crust... These peach tartlets are a real treat!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 44m
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
- Beat 1 egg in a small bowl and set aside.
- Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
- Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
- Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
- While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.
PEACH HAND PIES
Sweet, juicy peaches with brown sugar and cinnamon all wrapped in a flaky pastry crust. Our baked peach hand pies are a quick and easy way to enjoy the delicious taste of peach pie with a fraction of the work.
Provided by Steph
Categories Breakfast Brunch Dessert Snack
Yield 6 hand pies
Number Of Ingredients 12
Steps:
- Peel, remove pits, and cut peaches into 1/2-inch pieces.
- In a saucepan over medium heat, combine peaches, sugars, butter and cinnamon until butter is melted. Cover and cook for 6-8 minutes until peaches reach desired softness.
- In a small bowl, mix together 2 Tablespoons water and cornstarch, then add to saucepan. Stir and cover for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat and set aside.
- Preheat oven to 375 degrees.
- Roll out both puff pastry sheets, and cut each sheet into six 3x6 inch rectangles. Evenly split the apple mixture down the middle of six of the rectangles. In the other six sheets, make 3-5 cuts in the puff pastry. Take each puff pastry sheet with peaches and top with a puff pastry sheet that has been cut. Press the seams together using the tines of a fork. Place the hand pies on a baking sheet.
- In small bowl, mix together egg white and water. Brush over the top of each hand pie.
- In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each pie.
- Cook for 15-18 minutes, until pastry starts to brown. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 563 kcal, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 255 mg, Carbohydrate 88 g, Sugar 79 g, Protein 4 mg
EASY PEACH POTPIE
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and serve warm without breaking a sweat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
- On a lightly floured sheet of parchment, unfold pastry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate 5 to 10 minutes.
- In a large bowl, whisk together brown sugar, cornstarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes.
- Whisk egg with 1 teaspoon water. Brush over pastry circle; sprinkle with sanding sugar. Place baking sheet with pastry on top rack of oven. Bake until pastry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pastry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.
PUFF PASTRY PEACH PIE
I saw this recipe online for puff pastry pie and changed it a bit by using my favorite homemade pie filling.Serving this warm with vanilla ice cream,YUM ME!
Provided by Leanne D.
Categories Pies
Number Of Ingredients 11
Steps:
- 1. Heat oven to 400 deg. Combine peaches,sugar,cinnamon,nutmeg and butter in a sauce pan,stirring occasionally,cook until sugar is melted and mixture is slightly thickened. Cool to rm. temp. Beat egg and water in a small bowl. Unfold 1 pastry sheet on a baking sheet.Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar,if desired.
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- Roll thawed puff pastry to flatten creased and shape into an 11-inch square. Cut into four squares with a pizza cutter.
- Add 3 tbsp of filling into the center of each square and brush the edges of the square with egg wash.
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- Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll over the pastry to seal any perforations then cut each sheet into 4 squares.
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- While the galette is baking, whisk cornflour into the reserved peach syrup. Heat over medium-high heat for 2 minutes until it thickens (the consistency has to look like honey). Then pour this preparation over half-baked peaches. Sprinkle the rosemary leaves on top and bake for the other 15 minutes until the pastry is golden and the filling bubbling.
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- Remove the pastry sheets from the freezer and thaw for about 15 minutes at room temperature. Or until they can be easily unfolded without cracking.
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- Bake puff pastry for 13-15 minutes. Pastry will rise and be golden brown. Be sure not to over bake or the pastry will get scorched bottoms.
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