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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 8 |
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Good as a breakfast, snack or dessert. My husband used frozen peaches that I had put up this summer. I'm certain canned peaches could be used as well. Ingredients:
1/2 cup sugar |
2 tbls cornstarch |
2 lbs fresh peaches, peeled and sliced |
3 tbls butter |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
2 sheets frozen puff pastry, thawed |
1 egg (beaten with 1 teaspoon water) |
1/2 cup powdered sugar |
Directions:
1. Preheat oven to 400 degrees.
2. As you're slicing the peaches, save the juice.
3. Combine peach juice (in my case it was about 1 cup since they were frozen) with sugar and cornstarch in saucepan. Cook until thick and bubbly.
4. Add peaches, butter, cinnamon and nutmeg.
5. Cool slightly.
6. Lightly roll out each pastry sheet on floured surface.
7. Cut each sheet into 4 squares.
8. Place some of peach filling on half of each square. Brush edges with beaten egg. fold over into triangle (or rectangle) and press to seal edges (or crimip with fork).
9. Place on baking sheets. Bake at 400 degrees for 10-15 minutes until lightly brown and puffy.
10. Cool on racks. Sprinkle with powdered sugar or frost with a powdered sugar frosting.
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