Peach Pocket Pie Recipe | Fagottini di Pesca

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For the dough:-

  • 2 cups all-purpose flour (260 grams)
  • 1 1/4 stick butter (140 grams)
  • 3 tbsp granulated sugar (50 grams)
  • Zest of 1/2 lemon
  • Pinch of salt
  • 4 or more tablespoon of ice water

For the filling:-

  • 3 large peaches
  • 3 tablespoons of pure cane sugar
  • A little lemon juice
  • 1/4 tsp cinnamon

For the top of cookies:-

  • 1 egg lightly beaten
  • 1 tbsp water
  • 2 tablespoons pure cane sugar for sprinkling on top
  • Beat the egg lightly and add water.

Instructions

for the dough:-

  • 1. Mix all ingredients in a food processor and pulse several times until the mixture looks crumbly.
  • 2. Now add ice water a tablespoon at a time until dough ball forms.
  • 3. Flatten the dough, wrap in plastic wrap and refrigerate at least for one hour.

for the filling:-

  • 1. Peel and cube the peaches. Combine remaining ingredients and in a frying pan on low flame reduce the juices of the peaches. This should take 4 to 5 minutes. Now set aside until cool.

for the top of the cookies:-

  • 1. Once the dough has chilled roll out to about 1/8 inch. With a 3 inch round cookie cutter cut out an even number of circles.
  • 2. In the center of half of the circles add about 1 tsp of the peaches. Now cover with the other circle. Press down on the rim of both circles. This can be fine with a fork. Cut a small cross on top of the cookie so that it can release steam as it cooks or you can puncture with the tip of a fork.
  • 3. With a pastry brush brush the egg wash and sprinkle some sugar on each cookie.
  • 4. On a cookie sheet lined with parchment paper line the cookies and bake in a preheated 350 degrees Fahrenheit (180 Celsius) oven for 25 minutes.
  • 5. Time to put the kettle on!

Notes

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