Quick Peach BagsCourse: Cakes
Sweet apricots hidden in a fragile butter dough.
- Peach filling:
6 pcs ripe peaches
1 PL lemon juice
150 g cane sugar
- We still need:
2 packages puff pastry
a little milk
a little cane sugar
We wash the peaches, cut them in half, cut them off and cut them into smaller pieces.
Put the fruit together with the sugar in a casserole and bring it to a boil while stirring constantly. When the sugar has dissolved, add the lemon juice and cook on low heat for about 5 minutes.
Let the filling cool down at room temperature and before using it, put it in the freezer for about 10 minutes to solidify and work well.
Place a rolled sheet of puff pastry on the worktop and only gently mark (do not cut) 6 to 8 rectangles on the surface of the pastry with a knife.
We lay a solidified filling in the middle of each of them and place a second plate on top. We will spread out the filling so that we have at least a spoon or two left in the frying pan for the final rubbing.
Then we really cut out the rectangles with a knife and press each of them along the edges well and close it with a fork so that the filling does not leak out during baking.
Before baking, sprinkle the cakes with sugar and place in an oven heated to 180 ° C for 15 to 20 minutes.
While baking, heat the remaining filling and rub still hot bags to obtain a sticky and glossy surface.