Ingredients:
3 peaches, peeled, pitted, and sliced
5 teaspoons sugar, divided
1 cup mascarpone
½ teaspoon kosher salt
2 teaspoons chopped fresh rosemary
2 cups cake flour, plus extra for rolling out dough
1 teaspoon salt
½ cup unsalted butter, cubed
1 large egg, lightly beaten
¼ cup whole buttermilk, divided
¼ cup confectioners’ sugar
Canola oil for frying
Instructions:
In a large skillet over medium heat, add peaches and 2 teaspoons sugar. Cook until peaches begin to release its juices, about 15 minutes. Let cool about 10 minutes. Transfer peaches to a medium bowl. Add mascarpone, kosher salt, and rosemary, stirring to combine. Set aside.
In the work bowl of a food processor, combine flour, remaining 3 teaspoons sugar, salt, and butter, and process until coarse crumbs form, about 1 minute.
Add egg and 2 tablespoons buttermilk; process until dough comes together in a ball. Shape into a disk, cover with plastic wrap and refrigerate 1 hour.
On a lightly floured surface, roll out dough to 1⅛-inch thickness. Cut into 5-inch circles; re-roll dough as necessary to make about 12 rounds. Place 1 tablespoon filling in the center of dough circles. Fold dough over, pressing firmly to seal. Use the tines of a fork to seal further.
In a small saucepan over medium-low heat, combine remaining 2 tablespoons buttermilk and confectioners’ sugar. Simmer until sugar dissolves, but do not let boil; keep warm.
In a large saucepan, pour canola oil to a depth of 4 inches; heat until a candy or deep-fry thermometer reads 350°. Cook pies in batches, until golden brown. Maintain oil temperature at 350° between batches. Place on a baking sheet lined with a cooling rack. Brush with confectioners’ sugar mixture, and let cool 15 minutes. Serve immediately.
From: Flickr
