Peach And Pecan Empanadas Food

PEACH-PECAN BARS

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
• Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
• Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
• Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars.

PEACH EMPANADAS RECIPE - (4.3/5)

Steps:

• Add butter and cream cheese to WildSide jar and secure lid. Press "Pulse" 6-8 times until butter and cream cheese are blended and creamy. Add salt and 1 cup flour and secure lid. Press "Pulse" 6-8 times. Using spatula, scrape sides of jar. Add 1/2 cup flour and secure lid. Press "Pulse" 6-8 times. Using spatula, scrape sides of jar again. Add remaining flour and secure lid. Press "Pulse" 10-12 times until all flour is incorporated. Press the dough together to form a ball. Wrap in plastic and refrigerate for at least 2 hours. Roll out into 12 equal discs. Add peaches, sugar and cinnamon to clean WildSide jar and secure lid. Press "Pulse" 3-4 times until peaches are roughly chopped. Add peach mixture to medium saucepan and bring to a boil. Simmer 10-15 minutes until mixture thickens. Add 2 tbsp of peaches to rolled out empanada dough, fold over, and pinch the edges. Bake at 325°F for 15-20 minutes. For a glossy finish, brush tops of empanadas with egg whites before baking. Note: Unbaked dough can be wrapped and frozen for later use.

FRESH PEACH EMPANADAS

Steps:

• Place flour in a medium bowl. Whisk in sugar and salt. Cut in butter using 2 knives or a pastry cutter. Gently work in cream cheese and sour cream until dough is combined.
• Turn dough out onto your working surface. Quickly gather crumbs together into a square; fold square in half. Flatten dough out into a larger square using a rolling pin; fold in half again. Roll out one more time and fold into thirds, like a letter. Wrap dough in plastic wrap. Chill until firm, about 1 hour.
• Mix peaches, 3 tablespoons sugar, and cinnamon in a small bowl. Let sit for about 15 minutes. Transfer filling mixture into a strainer over a bowl to drain the excess juices for 15 minutes, stirring occasionally.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Roll pastry dough onto a floured surface to about 3/8-inch thickness. Cut out 15 to 20 circles about 4- to 6-inches in diameter. Place 2 teaspoons of filling into the middle of each circle. Fold dough in half over the filling and seal edges together with your fingers. Press edges together with the tines of a fork to make a decorative seal, if desired.
• Place empanadas on the prepared baking sheet; brush with egg and sprinkle with remaining sugar.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from oven and let cool for 5 minutes before serving.

PEAR AND CHEESE EMPANADAS

Steps:

• Dough: Mix the flour and salt in a medium bowl and make a well in the center. Place the butter, egg and yolk in the well. Rub the mixture between your fingertips until it forms a crumbly mass. Sprinkle with the water and knead in the bowl until it comes together into a dough. (If the dough seems too moist, sprinkle with additional flour, and knead it in briefly.) Divide the dough into 2 thick disks, and wrap each in plastic wrap. Refrigerate until chilled, about 2 hours.;
• Filling: In a medium skillet, heat the walnut and olive oils over high heat. Add the pears and cook, stirring occasionally, until lightly browned and beginning to give off their juices, about 2 minutes. Transfer to a medium bowl and cool completely. Stir in the remaining ingredients. Cover and refrigerate until ready to use.
• Assembly:
• 1 large egg beaten with 1 tablespoon water, for glazing
• If the dough is too hard to roll easily, let it stand at room temperature to warm slightly. On a lightly floured surface, working with 1 portion of dough at a time, roll into a 1/16-inch thick circle. Using a small saucer as a guide, cut out six 4 1/2-inch rounds. Repeat with the remaining dough. Place equal amounts of the filling on the lower halves of the rounds. Fold over to enclose the filling, then crimp closed with the tines of a fork. Place on a parchment paper-lined (or lightly greased) baking sheet. Cover loosely with plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 375 degrees F. Brush the empanadas lightly with the egg mixture. Bake until golden brown, 15 to 20 minutes. Serve warm.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

PEACH AND PECAN EMPANADAS

Steps:

• Preheat oven to 400°F.
• Roll out pastry on a lightly floured counter. Cut out 8 six inch circles (can use a saucer as a guide).
• Place the peaches in a heatproof bowl and pour over enough boiling water to cover. Leave for a few seconds, then drain and peel off the skins. Halve the peaches, remove the pits and slice the flesh.
• Place a spoonful of sour cream on one half of each pastry circle and top with a few peach slices. Sprinkle over a little brown sugar and some nuts. Brush all around the edge with the beaten egg, fold the pastry over the filling and press the edges together to seal. Crimp the edges with a fork and prick the tops.
• Place on a baking sheet, brush with beaten egg and sprinkle with the superfine sugar. Bake for 20 minutes or until golden brown.