How To make Peachy Pinwheels
1 c Finely chopped dried peaches
3/4 c Water
1/2 c Sugar
1/2 ts Ground nutmeg
1/2 c Margarine or butter;
-softened 1/4 c Shortening
1 c Sugar
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking powder
1/4 ts Salt
*if using self-rising flour --- omit Baking powder and salt. Recipe by: Betty Crocker's Cookbook Mix peaches, water, 1/2 cup sugar and the nutmeg in 1-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until peaches are tender and water is almost absorbed; cool slightly. Mash with fork. Mix margarine, shortening, 1 cup sugar, the eggs and vanilla. Stir in remaining ingredients. Cover and refrigerate at least 1 hour. Divide dough in half. Roll each half into rectangle, 11 X 7 inches, on floured surface. Spread half of the peach mixture to within 1/2 inch of edges of each rectangle. Roll up tightly, beginning at long side. Pinch to seal. Wrap and refrigerate at least 4 hours or until firm. Heat oven to 375 degrees. Cut roll into 1/4-inch slices. Place on ungreased cookie sheet. Bake about 10 minutes or until light brown; cool. ABOUT 5 DOZEN COOKIES; 75 CALORIES PER COOKIE. -----
How To make Peachy Pinwheels's Videos
We don’t order pizza anymore! These snails with filling are great!
We don’t order pizza anymore! These snails with filling are great!
Ingredients:
puff pastry - 800 g (28.2 oz)
tomato sauce -100 g (3.5 oz)
bacon - 200 g (7 oz)
parmesan - 100 g (3.5 oz)
green onion - 100 g (3.5 oz)
salt - 5 g (0.18 oz)
black pepper 5 g (0.18 oz)
egg - 1 piece
Tray diameter 22 cm (8.66 in)
IN THE OVEN 180 °C (356 °F)/45 MIN
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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Puff Pastry Peach Recipes - Pastry Ideas
Puff Pastry Peach Recipes - Pastry Ideas
Puff pastry
Cream cheese
Canned Peaches
Egg wash
Brown sugar
Bake for 25-30 minutes until golden brown
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Puff Pastry Peach Tartlets
Full recipe available at
*Ingredients*
brown sugar, butter, cinnamon, cornstarch, eggs, milk, peach, powdered sugar, puff pastry, salt, sugar
*Recipe*
Preheat the oven to 360 degrees F/180 degrees C.
Peel and dice the peaches and put them into a bowl. Add the sugar, cinnamon, salt and mix.
Heat a skillet and melt the butter.
Add the peaches and cook them in butter.
Add the cornstarch and mix.
Flour your workplace and roll out the puff pastry sheet.
Use a cookie cutter and cut as many forms as you can. You should make about 14-16 cookies.
Put the puff pastry forms on a baking tray.
In the center of each cookie put one tablespoon of the peach mixture.
Make the egg wash by whisking the egg with the milk. Coat the edges of each cookie with egg wash.
Bake the cookies for 30 minutes.
If you want, you can sprinkle some powdered sugar over the cookies.
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Easy Holiday Peach Cobbler Crescent Rolls Dessert Recipe w/ Pecan and Oat Topping
All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!
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