Peach and Candied Ginger Pastries

These flaky pastries filled with stewed peaches and a touch of spicy ginger are perfect with a morning cup of coffee on the front porch.

Peach and Candied Ginger Pastries
Yields: 8
  • 2 cups unsalted butter
  • 2¾ cups all-purpose flour
  • 1 tablespoon kosher salt
  • ½ cup ice water, divided
  • 3 cups sliced fresh peaches
  • ½ cup granulated sugar
  • ¼ cup finely diced candied ginger
  • 1 large egg, lightly beaten
  • 1 cup confectioners’ sugar
  • ¼ cup heavy whipping cream
  • Garnish: sliced candied ginger
  1. Freeze butter for 30 minutes.
  2. In a medium bowl, whisk together flour and salt. Using a cheese grater, gradually grate frozen butter into flour mixture, tossing and coating with flour as you go. (If you grate too much butter at once, it will clump up and not mix well.)
  3. Drizzle ¼ cup ice water over flour mixture, and toss until fully absorbed. Add remaining ¼ cup ice water, and knead to work it all together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a medium saucepan, combine peaches, granulated sugar, and ginger. Cook over medium heat for 20 minutes. Using a potato masher, mash peaches; cook 20 minutes more. Let cool before using.
  5. Preheat oven to 450°. Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll dough to ¼-inch thickness. Using a sharp knife, cut 16 (3½-inch) squares. Place 2 tablespoons filling in center of 8 squares. Brush outside edges with egg wash. Place remaining squares over filling, and crimp with a fork to seal. Brush tops with egg wash. Place on prepared pan.
  7. Bake for 15 minutes. Let cool completely.
  8. In a small bowl, whisk together confectioners’ sugar and cream. Drizzle or spoon glaze over cooled pastries. Garnish with ginger, if desired.



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