Flowering Peach Puffs Food

PEACH CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Transfer dough to a large bowl; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny., Cut a 1/2-in. hole in tip of a pastry bag. Transfer dough to bag; pipe sixteen 2-in. mounds 3 in. apart onto parchment-lined baking sheets., Bake on a lower oven rack 25-30 minutes or until puffed, very firm and golden brown. Pierce side of each puff with tip of a knife to allow steam to escape. Cool completely on wire racks. , Meanwhile, in a large saucepan, combine filling ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture is slightly thickened and peaches are tender. Cool completely. , In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, peach schnapps; beat until soft peaks form., Cut top third off each cream puff. Pull out and discard soft dough from inside tops and bottoms., To serve, spoon 2 tablespoons whipped cream into each bottom; top with 2 tablespoons filling and 2 tablespoons additional whipped cream. Replace tops. Dust with additional confectioners' sugar.

SPICED PEACH PUFFS

Steps:

• In a large saucepan, bring the water, butter, nutmeg and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Just before serving, fill puffs with whipped cream and peaches. Dust with additional confectioners' sugar.

EASY PEACH TARTLETS RECIPE

Steps:

• Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
• Beat 1 egg in a small bowl and set aside.
• Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
• Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
• Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
• While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.

PEACH PUFF PANCAKE

Steps:

• Heat oven to 375°.
• Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
• Melt butter in baking dish in oven.
• Beat eggs slightly in large bowl with wire whisk.
• Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
• Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
• Pour batter over peaches.
• Bake about 20 minutes or until puffed and golden.
• Serve with warmed Peach preserves, if desired or Maple syrup.
• Note:.
• You may substitute 1 bag (16 oz) frozen sliced peaches, thawed and drained or canned sliced peaches.

EASY PEACH POTPIE

Steps:

• Preheat oven to 350 degrees with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
• On a lightly floured sheet of parchment, unfold pastry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate 5 to 10 minutes.
• In a large bowl, whisk together brown sugar, cornstarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes.
• Whisk egg with 1 teaspoon water. Brush over pastry circle; sprinkle with sanding sugar. Place baking sheet with pastry on top rack of oven. Bake until pastry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pastry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.