iN Season: Easy Peachy Pastries
One of the Okanagan’s biggest superstars is in season right now: Peaches. For many, the name alone conjures wonderful childhood memories of the Okanagan. A hot summer day, a sun warmed peach, juice running off your chin onto your bathing suit and your face still a little itchy from the peach fuzz that you couldn’t wait to wash off before you bit. Heaven.
For me, peaches are best served alone, off the tree as above. However, I also love to slice them into salads, serve them on buttered toast with maple syrup and now, I love to make these easy-peasy desserts!
Quick & Easy Peachy Pastries
1 package puff pastry (contains 2 blocks)
2 Tbsp sour cream, divided
2 Tbsp local goat cheese, divided
1 Tbsp basil, chopped, divided
1 sliced Okanagan peach, divided
1 tsp turbinado sugar, divided
1 egg, beaten
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll out each block into a rectangle
First spread 1 Tbsp of sour cream on each rectangle, keeping towards the centre. Sprinkle each with the goat cheese and basil. Divide and arrange peach slices in one layer on top of the other ingredients and then sprinkle with sugar.
Fold the long ends into the centre and press seam to secure. Roll over ends and pinch and then using a fork, press into pastry to form design and seal.
Brush each with egg wash and then cut three small vents into the top of each. Pop into over for 45 minutes or until golden brown and remove to a rack to cool.
Serve with vanilla gelato!
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