Images Via Flickr
This is a fun summer recipe for Plum, Peach, and Mascarpone Hand Pies. These are great desserts and breakfast snacks!
As we know, summer’s bounty is stellar as is, but when you pair it with a slightly savory herb, the fruit transforms into something exotic and irresistible.
Images Via Flickr
Keep in mind you’ll need to set aside a good portion of prep time in order to keep the dough cold, but these hand pies are totally worth it—I promise. Whenever you’re working with pie or pastry dough, it’s important to keep your dough cold. Because this recipe uses an all-butter pie crust, the butter will start to lose its form if the dough gets warm. So while the constant chilling of dough may seem excessive, it’s absolutely necessary.
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Ingredients:
3 peaches, peeled, pitted, and sliced
5 teaspoons sugar, divided
1 cup mascarpone
½ teaspoon kosher salt
2 teaspoons chopped fresh rosemary…
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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