Peach Cream Pastries

Name: Peach Cream Pastries
Ingredients: 5 oz frozen puff pastry, defrosted for 5 mins and cut into 6 squares; 1 None egg yolk, beaten with 2 tbsp water; 2 tbsp sugar; 1/2 cup heavy cream; 1/2 cup creme fraiche or sour cream; 1 tsp vanilla extract; 2 oz apricot jam; 3 None peaches, stoned and cut into 8 wedges each; 1 oz amaretti cookies, crumbled

9 ingredients

3 steps

Ingredients

5 oz frozen puff pastry, defrosted for 5 mins and cut into 6 squares
1 None egg yolk, beaten with 2 tbsp water
2 tbsp sugar
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1 tsp vanilla extract
2 oz apricot jam
3 None peaches, stoned and cut into 8 wedges each
1 oz amaretti cookies, crumbled

Directions

1

Preheat the oven to 400°F. Line a baking tray with parchment paper and lay the pastry squares on it with at least 1 inch space between them. Brush with the egg wash and sprinkle with the sugar. Bake for 10-12 mins, until golden. Allow to cool on a wire rack.
2

Beat the cream, creme fraiche and vanilla extract with a whisk. In a saucepan, heat the jam, stirring, until smooth.
3

Cut the pastry squares in half horizontally. Arrange the peaches over the bottom halves, drizzle over the jam and sprinkle with the amaretti. Spoon over the cream mixture and top with the pastry lids.