Summertime is fun! So to enjoy the summer here’s an easy and a handy snack recipe. Flaky and buttery crust filled with sweet and juicy peaches, a delicious summer snack perfect to share with the whole family while doing summer activities.
1 can or 820g of peach with syrup
1 teaspoon cinnamon powder
2 tablespoon granulated sugar
pinch of salt
1 tablespoon potato flour, dissolved in a 2 tablespoon of water
2 ½ cups flour
100 g cold butter, cut into cubes
1 large egg
⅓ cup cold water
1 beaten egg, for egg wash
Cut the peaches into cubes. In a medium-sized saucepan on medium heat, put the peaches, 2 tablespoons of peach syrup from the can, cinnamon powder, sugar and a pinch of salt. Taste and adjust the sweetness desired. Cook, stirring occasionally until the mixture starts to reduce and thicken. Once thick enough, add the potato flour dissolved in water. Stir to combine and continue to cook until you get a significantly thicker consistency. Remove from heat. Set aside to cool.
Pulse the flour and salt in a food processor. Add the butter, egg and cold water, pulsing until the mixture resembles coarse crumbs. Shape the dough into a ball. Wrap the dough tightly with a plastic wrap and refrigerate for at least 30 minutes. Line a baking pan or cookie sheet with parchment paper and set aside. Remove the dough from the refrigerator. Roll the dough into a ¼ thick on a lightly floured surface. Lay a drinking glass or a cookie cutter on the dough, press firmly straight down and lift straight back up to make a circle shape. Take your circle dough pieces and place them on your baking sheet. Space them out evenly. Scoop 1-2 tbsp of filling in the middle then place another piece of a circle dough on top. Crimp and seal the edges with a fork. Using a small, sharp knife, make 2 small cuts on top of the pies so that air can escape while baking. Brush the pies with egg wash and optionally, sprinkle with brown sugar. Preheat the oven to 180°C and bake for 20 minutes or until golden brown.