From: Serious Eats
Ingredients:
2 cups diced peaches, from about 2 large peaches
2 teaspoons brown sugar
4 teaspoons sugar, divided
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon juice from 1 lemon
1 (17.3 ounce) package puff pastry
1 egg, lightly beaten with 1 teaspoon water
2 teaspoons brown sugar
4 teaspoons sugar, divided
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon juice from 1 lemon
1 (17.3 ounce) package puff pastry
1 egg, lightly beaten with 1 teaspoon water
Directions:
Adjust oven racks
to upper and lower middle positions. Preheat oven to 375°F. Line two
baking sheets with parchment paper. In a medium bowl, combine diced
peaches, brown sugar, 2 teaspoons sugar, salt, cinnamon, and
lemon juice. Let stand 10 minutes.
Unfold puff pastry sheets onto a clean work surface. Cut each sheet of pastry into four rectangles.
Top one half of each rectangle with
peach filling. Fold the pastry over the filling to form a triangle,
pressing out excess air. Use your fingers or a fork to press and seal
the pastry together. Repeat with remaining squares. Brush each turnover
with egg wash and then sprinkle with remaining sugar. Use a knife to
make three 1 inch slits on the top of each pastry. Bake turnovers until
golden, about 15 minutes. Serve warm.
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