Biscuit with peach

Category: Bakery products
Biscuit with peach

Ingredients

Universal dough for biscuits, tarts and pies 1 serving
Fresh peaches 600-700 g
Sugar 70 g
Vanilla
Corn starch 10 g

Cooking method

  • A little introduction, as always.
  • A combination of thin crunchy buttery dough and aromatic peach filling ...
  • Delicious ... and very simple.
  • In the peach season, for lovers of peaches, and just for lovers of goodies ...
  • In the recipe I use one portion of the universal dough for biscuits, tarts and pies, which I published earlier here. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=461535.0
  • Now let's get down to stuffing.
  • Blanch the peaches, remove the skin, take out the pit and cut into slices 1/2 cm thick.
  • Add sugar to the peaches and let stand at room temperature for about 2 hours to extract the juice.
  • Pour the fruit into a colander, collect all the resulting liquid with sugar. We should take about 100 ml of liquid. Add vanilla and bring to a boil.
  • In a separate container, dissolve the starch in 30 ml of cold liquid (here you can use the excess juice formed).
  • Pour into boiling liquid, bring to a boil and cook, stirring until thickened for about 3-5 minutes.
  • Remove from heat and fill our peaches with this jelly. Mix gently, being careful not to crush the fruit. Let cool completely for at least 30 minutes.
  • Let's move on to the test.
  • On a well-floured table, roll out the dough into a circle with a diameter of about 35 cm. Cut the irregularities.
  • Put the cooled down in the center of the dough! The filling, forming a circle with a diameter of about 25 cm.
  • Wrap the remaining empty edges of the dough with an overlap to the center of the circle. The center of the circle (about 5 cm) remains open and the filling peeps out of it appetizingly
  • We send the biscuit to the refrigerator for 30 minutes to harden the butter in the dough.
  • Before baking, sprinkle our "ryushechki" on the biscuit with cold water and sprinkle with sugar (this will make the crust crunch stronger).
  • We bake in an oven preheated to 200C for about half an hour until tender.
  • Cool on the wire rack.
  • Biscuit with peach Biscuit with peach
  • Delicious both warm and cold. Just do not rush to cut right away, the filling is hot and you can chat!
  • Bake for pleasure!
  • P.S. (well, how can it be without it ☺) pay attention to the process of making the filling. Having tasted it once, now I always use it - both in pies, and in tarts and even in ordinary fried pies.

The dish is designed for

6 servings

Time for preparing:

1 h

Cooking program:

Oven

Jiri
Olya, I bookmark it, thanks!
gawala
And I really like these biscuits with whole grain flour. It turns out very tasty .. By the way, yes, it must be done. thank you for reminding..
Anatolyevna
L-olga, Olga, very interesting filling. Nice and tasty!
Tanyush @ ka
L-olga,Biscuit with peach
Here is such a biscuit I got, baked in clathronics, thanks for the recipe

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