Harvest Moon Pies

Name: Harvest Moon Pies
Ingredients: Ginger peach date preserve; 3 peaches, peeled and chopped; 9 dates, pitted and chopped (Medjool); 1/8 cup of organic cane sugar, to taste; 1/4 cup of sake or other liquid; 1-2 tsp. of peeled grated ginger, to taste; 1/2 tsp. lemon zest; tiny pinch of kosher salt; The moon pies; 2 cups of white whole wheat flour or all purpose flour; 3/8 cup of buttermilk powder (or regular milk powder); 1/2 tbl. of baking powder; 1/2 tsp. kosher salt; 2 medium eggs; 5/8 cup of organic cane sugar; 3/8 cup of unsalted butter, softened; 1/2 tsp. almond extract (or vanilla); 3/4 cup of ginger peach date preserve; 1/2 cup of cooked skinned yam or sweet potato; 1/8 cup of light brown sugar, to taste; 1/8 cup of chopped almonds, optional; 1 medium egg, beaten and mixed with 2 tbl. of water

22 ingredients

5 steps

Ingredients

Ginger peach date preserve
3 peaches, peeled and chopped
9 dates, pitted and chopped (Medjool)
1/8 cup of organic cane sugar, to taste
1/4 cup of sake or other liquid
1-2 tsp. of peeled grated ginger, to taste
1/2 tsp. lemon zest
tiny pinch of kosher salt
The moon pies
2 cups of white whole wheat flour or all purpose flour
3/8 cup of buttermilk powder (or regular milk powder)
1/2 tbl. of baking powder
1/2 tsp. kosher salt
2 medium eggs
5/8 cup of organic cane sugar
3/8 cup of unsalted butter, softened
1/2 tsp. almond extract (or vanilla)
3/4 cup of ginger peach date preserve
1/2 cup of cooked skinned yam or sweet potato
1/8 cup of light brown sugar, to taste
1/8 cup of chopped almonds, optional
1 medium egg, beaten and mixed with 2 tbl. of water

Directions

1

Bring the ingredients together in a nonreactive saucepan. Simmer until the fruits soften and the mixture thickens (@ 10 minutes). You will need less than 1 cup for the recipe. Any leftovers can be used as a regular preserve.
2

Sift the flour, dried milk powder, and salt together. Whisk the eggs in a mixing bowl; add the sugar. Beat vigorously, about 5 minutes. Add the butter, almond or vanilla extract, and the sifted, dry ingredients to the egg mixture, folding after each addition. Mix to a rough dough, turn out onto a lightly floured surface, and knead until smooth. Divide the dough into 10 portions.
3

Mix the preserve with the yam and brown sugar. Add the almonds if you want.
4

Preheat the oven to 375. Roll or press each portion of dough into about a 5-6 inch circle. Spoon about 2 tbl. of the filling in the center. Pinch the dough together to seal and shape into a ball. Then flatten on the bottom to create about a 2 1/2 -3 inch dome shape. Make a few slashes in a decorative pattern on the top or an X (I forgot). Place on a sheet of parchment on a baking dish. Finish the others the same way. Brush on some egg wash and bake for about 30 minutes until golden brown. Cool on a wire rack.
5

If you have a mooncake press, after shaping, chill overnight, then brush with egg and bake as above.