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Spiced Peach Galettes
in Diana's Recipe Book
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Servings: Makes 2 galettes, 6-8 servings |
Ingredients: Filling: 2 tbsp. (1/4 stick/1 oz./28g) butter 1/4 cup brown sugar 1 (15 1/4 ounce) can cling peach slices, drained 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 cup pecan halves Pastry: 1 package (2 sheets) puff pastry, defrosted 1 egg, beaten 2 teaspoons granulated sugar Serve with: (optional) Whipped cream, frozen non-dairy whipped topping, thawed, or vanilla ice cream |
Instructions: Preheat oven to 400 degrees F/200 degrees C. For Filling: Melt butter in large saute pan over medium heat. Add brown sugar; stir until melted and the mixture begins to caramelize. Add peaches, cinnamon, ginger, and pecans. Cook 4 to 5 minutes until peaches are lightly browned. Set aside to cool. For Pastry: Cut puff pastry in half. On a floured surface, roll half of dough into a 12-inch circle. Repeat with other half. Transfer dough rounds to an 11 x 17-inch baking sheet. To Assemble: Top each dough round with half of filling, leaving a 2-inch border. Fold crust over filling, forming pleats in dough; leave a 2-inch opening in center of galette. Brush dough with beaten egg; sprinkle with sugar. To Bake and Serve: Bake in preheated oven for 20 minutes until pastry has puffed and is golden brown. Serve warm with whipped cream, thawed non-dairy whipped topping or vanilla ice cream. Makes 2 galettes, 6 to 8 servings. |
Source: California Cling Peach Board |
Date: August 18, 2006 |