Peach-almond turnovers
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ripe Peaches, Peeled, Pitted | |
| Cut in 1/2\" chunks | ||
| 2 | tablespoons | Peach Liqueur |
| 1 | tablespoon | Fresh Lemon Juice |
| ¼ | teaspoon | Ground Nutmeg |
| ½ | cup | (+ 3 Tbs) Sugar |
| 3 | tablespoons | All-Purpose Flour |
| ½ | cup | Almonds -- sliced |
| 2 | Sheets Puff Pastry, Frozen | |
| Defrosted | ||
| 1 | Egg, Beaten With 1 Tsp | |
| Water | ||
Directions
1. Place the peaches in a bowl and toss with the peach liqueur, lemon juice, nutmeg, and ½ cup sugar. Let stand for 10 mins. Add the flour and the almonds and toss to coat well. 2. Preheat the oven to 350 F. Line a large baking sheet with parchment paper. 3. On a lightly floured surface, roll 1 sheet of the pastry out into a square slightly larger than 10 x 10 inches. Trim to form a 10-inch square with very straight sides. Cut into four 5-inch squares. Brush the egg mixture lightly around the edges of each piece. 4. Place about ⅓ cup of the filling slightly off center on each square. Fold over the pastry to form a triangle and pinch the edges together to seal securely. Place the turnovers on the baking sheet. Repeat with remaining sheet of pastry and filling. Brush tops with a little of the egg mixture and sprinkle with the remaining sugar. Bake until golden brown, about 25 mins. Serve warm. Makes 8 turnovers.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (21:35) (159) Fido: Cooking