Ingredients
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½ cup125 mL unsalted butter, at room temperature, cut into chunks
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½package
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¼ tsp1 mL salt
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1 cup250 mL all-purpose flour
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1can
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2 tbsp30 mL cornstarch
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2 tsp10 mL lemon juice
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½ tsp2 mL cinnamon
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¼ tsp1 tsp nutmeg
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1egg yolk whisked with 1 tsp
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Granulated sugar
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Instructions
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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.
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Place ¼ cup (50 mL) peach syrup in a medium pot, and then drain remaining peaches very 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.
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Set over medium heat, stirring continuously until mixture thickens, about 3 minutes. Set aside to cool completely.
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Line 2 baking sheets with parchment paper. Preheat oven to 375 F (190 C).
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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.
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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.
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