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  • Gives: 6
  • Cooking time: 25 mins
  • Dish: dessert
  • Type of cuisine: Irish

Ingredients

  • 6 medium peaches
  • 1 sheet of puff pastry (if frozen, thawed)
  • 1 egg, lightly beaten
  • FOR THE PASTRY CREAM:
  • 2 egg yolks
  • 30g caster sugar
  • 1 tsp vanilla extract
  • 25g plain flour
  • 150ml milk
  • GLAZE:
  • 2 tablespoons apricot jam
  • Squeezed lemon juice

Method

1 Preheat your oven to 190 degrees (convection heat). Line a large baking sheet with parchment paper.

2 To prepare fresh peaches: cut the peaches in half and remove the core. To remove the outer skin, simply use a vegetable peeler or soak the peach halves in a bowl of boiling water for five minutes and gently remove the outer skin (if using canned peach halves, drain well and place them cut side down on paper towel).

3 For the pastry cream: Whisk the egg yolks and sugar until they whiten, then incorporate the vanilla and flour. Scald the milk by heating it to just below boiling point in a saucepan. Gradually add the hot milk to the egg mixture. Return to the cleaned pot and stir, bringing the custard to a boil for one minute, then reduce the heat and allow to thicken, stirring, over low heat for about 10 minutes (continue to scrape the bottom and sides of the pot with a spoon). wood to avoid lumps). Once cooked, transfer the pastry cream to a clean bowl, cover the surface with cling film to prevent a skin from forming, and let cool before placing the bowl in the fridge. (Custard cream can be made up to two days in advance and stored in the fridge until needed.)

4 Cut the sheet of puff pastry into six squares of equal size (12 cm x 12 cm). Place a tablespoon of pastry cream mixture diagonally along the center of each square of dough (do not overfill). Arrange two peach halves in the center (if the peach halves are very large, cut them off the cut side to make them smaller so they will fit). Brush the exposed edges of the dough with a beaten egg, then bring two corners to the center, pinching the knuckles with your fingers and leaving the peaches visible. Brush the dough with more egg wash to give it a nice golden color when baked.

5 Place pastries on parchment-lined baking sheet and bake for about 25 minutes, or until pastry is puffed and golden.

6 Heat the apricot jam in a saucepan with a drizzle of lemon juice and brush the surface of the cooked pastry and peaches for a glazed finish. Serve immediately or store in an airtight container until ready to serve.

Variation: You can also use canned apricots or pears.