Tuesday, July 1, 2014

Raspberry Peach Pastry Recipe


Raspberry Peach Pastry














Is there anything better on a warm summer day than a fruit pastry? That flaky crust, combined with the delicious taste of your favorite summer fruits or berries seems to always get me excited for sparklers, camp outs, and dips in the pool.

For me, the ultimate summer fruits would have to be peaches and raspberries. I grew up on these! Every time I bite into a nice, ripe peach or pop a few fresh raspberries in my mouth, my thoughts and senses immediately go back to all my favorite childhood summertime memories. Ah, there is nothing better!

With summer officially here, I knew it was time to start working on some sweet and savory summertime dishes. That, of course, meant fresh baked pastries! When it comes to pastries, nothings better than our amazing Swiss Pastry flour. This stuff was made for baking pies, pastries, croissants, and any other delicious, bakery-style goodie you can think of! Combine that flour with our amazing Freeze Dried Peaches and Raspberries and, well, you've got the quintessential summer dessert you simply can't pass up! Grab the flip flops and shades, it's time to make the perfect summer dish, Raspberry Peach Pastry!

Ingredients (Pastry):
1/4 cup cold Water
1 1/4 cup Honeyville Swiss Pastry Flour
6 Tbsp Butter, cubed
2 Tbsp Shortening
2 Tbsp Sugar

(Filling):
1 cup Honeyville Freeze Dried Peaches
1 cup Honeyville Freeze Dried Raspberries
2 tsp Vanilla
1/4 cup Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2 Tbsp Ultra Gel
1 Egg, beaten, with 1 Tbsp Water
1 Tbsp Sugar

Directions:
First, prepare your crust.

Cubed Butter











Cube up your butter. Make sure it is cold.

Pastry Dough in Food Processor











Place cubed butter, pastry flour, shortening, sugar, and water in a food processor. I used the Food Processor Attachment on our BOSCH Universal Mixer for this task. Hit the pulse button a couple times, just enough until you have a smooth, yet stick dough.

Remove dough from processor and shape into a ball. Wrap the ball in plastic wrap and place in your refrigerator to chill for at least 4 hours.

Once at that 4 hour mark, preheat your oven to 375 degrees.

Re-Hydrated Fruit











In a large bowl, re-hydrate peaches and raspberries together by soaking in water until soft, then draining any excess liquid. Add vanilla and toss until fruit is evenly coated.

Dry Filling Mix











In a separate bowl add brown sugar, cinnamon, nutmeg, and ultra gel. Stir dry ingredients into fruit until ingredients are completely combined.

Rolled out Dough











Remove dough from refrigerator and roll out on a floured surface.

Filling on Pastry Dough











Scoop fruit filling on top of dough, then, using a dough scraper, cut dough into an octagon shape.

Pastry Sides Folded











Starting with one side, fold sides of the dough, gently tucking in over the fruit, until each side is folded up. Place pastry in the refrigerator and let cool for 15 minutes.

Egg Wash sprinkled with Sugar











Remove pastry and lightly brush the sides with your egg/water wash, then sprinkle sugar on top.

Place in oven and bake at 375 degrees for 45-50 minutes, or until pastry is lightly gold brown. Remove and serve.

Pastry with Fruit Filling











This is what summer time sweets are all about! The delicious taste of the pastry crust, combined with that sweet fruit filling is everything you love about summer and more. The raspberry/peach combination is perfect for this dish, while the pastry crust is the moist flaky, buttery tasting crust you'll ever have! Trust me, you won't believe how over-the-top, out-of-this-world this crust is! Serve this at any barbecue, family reunion, or summer block party! You're family and friends will wonder why you didn't make more!

Flaky, warm Pastry











Yes, there is nothing better on a summer day than a fruit pastry. Thanks to this recipe, now you don't have to let that summer magic pass you up!

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