Puff Peach Purses

     The response to my Peach Enchilada post has been huge for my little blog.  I guess that I am not the only person who loves Southern Living recipes and couldn’t wait to try this melt-in-your-mouth treat.  This blue-ribbon dessert may be simple, but it is definitely worthy of your guests.

     Because my eyes are bigger than my stomach, I have an abundant supply of peaches in the kitchen, and I started looking for a way to serve them that was not quite as sweet as the sugar-soaked Peach Enchiladas.  After perusing an assortment of fruit-related recipes, I cobbled together this not so-sweet dress-up or dress-down combination.  Similar to a turnover but not so big, it is short on ingredients and easy to enjoy. 

     The name comes from one of my go-to kitchen helpers, Pepperidge Farms Puff Pastry Sheets (there really is no substitute unless you make it from scratch).  Plus, the pockets that I made from the puff pastry ended up bursting open like my purses are known to do.  As with so many fruit-filled recipes, other ripe goodies like apples, peaches, strawberries and blueberries would work just as well.

  • 2 cups finely chopped peaches (no need to peel)
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon nutmeg
  • pinch salt
  • 1 box Pepperidge Farm Puff Pastry Sheets
  • 1/4 cup marscapone cheese
  • 1 egg, beaten

Remove pastry sheets and bring to room temperature as directed on the box.  Preheat oven to 400º.

Combine peaches and next 4 ingredients.  Set aside.

Using a 4″ round biscuit or cookie cutter, cut the puff pastry sheets into 8 circles.  Combine the scraps into a ball and reroll.  Cut more rounds and repeat until you have 12.

One at a time, roll each circle to slightly flatten and spread a thin coating of marscapone cheese over it almost to the edge.  Using a fork to allow some of the liquid to drip out, put a heaping tablespoon of peach mixture onto one half of the round.  Fold the round over, pinch the edges closed and place on a baking sheet.  Repeat with remaining rounds placing them 2″ apart on the baking sheet.  Brush the tops of the pastry with the beaten egg and bake for 20-25 minutes.  If using 2 baking sheets, rotate halfway through the baking time.

     As you can see, the pockets open to reveal their treasure, but the filling stays in place.  This not so sweet treat reminds me of peach pie but can be enjoyed anytime.  In fact, I think that one of the leftovers might be my breakfast.  Yum!

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