Ingredients
Method
- Whisk together the flour and salt in a medium sized bowl. Throw the butter cubes into the flour mixture and toss quickly, coating with flour. Drizzle in ¼ cup of the ice water and toss until fully absorbed. Add remaining ¼ cup water and gently work it to come together. Place the dough on a double strength sheet of plastic wrap and pull the edges up and around the dough like a “kiss”. Gently massage the dough through the wrap to bring it together. You want to see some bits of butter in the dough. Cut dough into two pieces, wrap and chill the dough for at least 30 minutes. (Alternately, you may do this in a food processor, taking care not to over process)Bring dough to room temp for about 5 minutes. Lightly dust your work surface with flour and roll each dough piece to about ¼ thick–about 12×10. Using a pastry cutter or a paring knife, trim the dough to make straight edges. Cut each pastry piece into 8 rectangles that are about 2" x 3" each, for a total of 16 rectangles. Place on parchment paper and chill until ready to use.Combine peaches and sugar in a medium saucepan and cook over medium heat for about 20 minutes. Mash peaches with a fork or a masher and then cook for another 15 minutes or until most of the liquid has evaporated. Add vanilla. Spread the peach mixture out onto a sheet pan to cool completely. Preheat oven to 450º. Line a sheet pan with parchment paper. Brush the outside edges of 8 of the dough rectangles with egg wash. Place a couple of level tablespoons of the peach mixture in the center and then cover with another dough rectangle that hasn’t been egg washed. Press gently to urge the filling to stay inside the pastry and then crimp with a flour coated fork to seal. Place on sheet pan and brush the tops of the pastries with more egg wash. Bake for about 15 minutes or until golden brown. Cool completely.Mix the powdered sugar and cream together until smooth and then drizzle the pastries with the glaze.
Notes
This is a simple pastry to make but I’ve made these with premade pie dough rolls from the dairy case and they come out beautifully! No shame, no judgement!
I made several versions, with several types of pastry dough–puff pastry, sour cream pastry– and I loved this basic pie dough recipe the best. Crispy, flaky, easily browned. The perfect exterior to the jelly fruit center.