Mascarpone-Stuffed Peach Pastries |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Adapted from Taste magazine Ingredients:
70 g ground almonds |
200 g mascarpone |
1 1/2 tablespoons brandy |
1 orange, zest of |
6 fresh peaches, halved with stones removed |
3 sheets pre-rolled puff pastry |
icing sugar, for dusting |
Directions:
1. Combine the ground almonds, mascarpone, brandy and orange zest in a bowl. Mix to combine and put in refrigerator until required.
2. Preheat oven to 220°C
3. Cut 12 rounds of pastry 3cm larger in diameter than the peaches.
4. Fill each peach cavity with about 1 Tbsp of the mascarpone filling so it spills over the cut side of the peach. Put a peach half, cut side down, in the centre of each pastry round and gently press down.
5. Generously dust with icing sugar, then bake for 17-20 minutes or until golden and puffed.
6. Cool slightly before serving, dusted with more of the icing sugar.
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