Before we begin with this lovely recipe, I'll start with
a suggestion for how to serve them. I’ve
found the best way to serve these is in a bowl while they are still warm with
some cream poured on top or a scoop of vanilla bean ice cream. Peaches N' Cream in its most classic form! These pastries have a great flavor on their
own, but when I put this recipe together, I envisioned the cream component
included to round out the flavors. Leave
a comment and let us know if you find another amazing way to serve these!
The best thing about this recipe? It uses no refined sugar! It calls for mostly coconut palm sugar and a
very small amount of xylitol. So let's
get started...
What you'll need for the Pastry:
¼ oz (1 Packet) Yeast
1
tsp Salt
½
Cup Warm Water
1
Large Egg
4
Cups Flour
½
Cup Milk, scalded
1
tsp Vanilla Extract
1 tsp Cinnamon
In a small bowl, dissolve yeast in warm
water (no hotter than 110 degrees). Add
½ teaspoon of coconut sugar to the yeast. Set aside until the mixture becomes foamy and
expands to almost double the original size.
This should take about 10-15 minutes.
While
you’re waiting for the yeast to foam, it’s time to scald some milk!
In a saucepan on medium-low heat, stir
milk constantly until small bubbles start to form along the sides of the pan,
but don’t allow mixture to boil. Remove
from heat.
In a mixing bowl combine the milk,
cinnamon, coconut sugar, coconut oil, salt, vanilla, and egg. Mix well.
So, off subject for a moment here, with a
quick, funny story that is a good reminder to always pay attention while you’re
cooking! The last time I made a batch of
these, I was also in the middle of helping to make another dessert. So I may
have forgotten to add the egg into the above mixture. Hence, this picture shows you what the liquid
mixture will look like if you don’t have an egg in it.
I didn’t realize I hadn't added it in
until I had already poured the yeast and the flour into the liquids. So then I had a “Make it work!” moment! I figured the worst that could happen would be
that I would have to start from scratch. I cracked open an egg and carefully kneaded it
by hand into the dough. It was super sticky
and difficult to fully mix in, but with a firm grip and a lot of patience I succeeded!
I
did have to add about an extra ¼ cup flour at the end to compensate for the
extra stickiness that had formed.
Soooo,
the moral of this story is to always double-check that you have included every
ingredient before moving onto the next step!
Back to the recipe!
Add in two cups of flour to the milk mixture and
continue mixing until it has a smooth texture. Pour the yeast into the dough and mix until fully
combined. Add the remaining flour and
mix until the dough is easy to handle. Knead
dough for 5 to 10 minutes to be sure that the flour is completely mixed in.
Place dough in a large greased bowl,
cover, and let rise for one hour. It
should almost double in size. When the
dough has about a half hour left on the rising time, we can start making the
peach filling. You’ll need the following...
Peach
Filling
3
Cups Diced Fresh Peaches
2
tsp Coconut Sugar
1
tbsp Whipping Cream
½
tsp Salt
½
tsp Cinnamon
1
tsp Maple Syrup
½
Cup Sliced Toasted Almonds
Peel and dice peaches until they measure
three cups (this should take about 3 -4 large peaches). Place in a saucepan with coconut sugar,
xylitol, heavy cream, almond extract, salt, maple syrup, and cinnamon. Let the ingredients simmer over low heat to allow
the flavors to combine.
If you don’t have toasted almonds, you can
easily make them yourself. Just toss some raw sliced almonds in a skillet and stir
them over low heat until they turn golden brown.
Once the dough has risen, then you can
prepare it for the filling. On a clean and lightly floured surface, roll out
the dough until it’s about the size of a 9x13 pan.
Preheat oven to 350°F. Prepare a muffin tin by greasing each cup.
Cut out pieces of dough that are few
inches square. They should be big enough
to press down into a muffin cup with a little extra dough over the top. Fill each cup with spoonful of peach filling
then add about six sliced almonds and a sprinkle of coconut sugar. Fold over the dough flaps so you have a semi-sealed
pastry. Repeat this process until you
have used up all of the dough.
Bake for about 20 – 25 minutes. Keep checking them after the first 20 minutes
so you can be sure to pull them out of the oven just as they are turning a nice
golden brown on top.
Allow to cool in the muffin tin for about three minutes
before removing to a cooling rack. Let
cool slightly.
While the
pastries are still warm, top them with some cream or ice cream and enjoy!
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