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Ingredientes
- 1 c. chardonnay wine
- 1/2 c. sugar
- 8 x fresh peach
- 2 Tbsp. all purpose flour
- 1 pkt puff pastry
- 2 Tbsp. unsalted butter
- 1 x egg, with 2 tbsp cool water for egg wash
- 2 Tbsp. Turbinado sugar
- 1/4 tsp cinnamon
Direcciones
- Simmer Chardonnay till reduced by half, add in sugar and simmer for 15 more min. Remove from heat.
- Peel and slice peaches. Pour Chardonnay syrup over peaches and toss together with flour.
- On a lightly floured surface, roll out puff pastry to 1/4-inch thick.
- Cut circles with a large cutter (I like to use the fluted edge of a 5-inch fluted tart shell).
- Place a generous spoonful of peaches into centre of each puff disc. Dot each with butter, baste edges with water, mix in half and crimp edges together. Place on a parchment-lined baking sheet and refrigeratefor 20 min before baking.
- Preheat oven to 375 F.Brush turnovers with eggwash.
- Combine turbinado sugar and cinnamon and sprinkle on top. Make a few little snips with a pair of scissors to allow steam to escape.
- Bake for 20 min.
- To Assemble:Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 183 | |
| Calories from Fat 54 | 30% |
| Total Fat 6.04g | 8% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 25mg | 1% |
| Potassium 300mg | 9% |
| Total Carbs 30.57g | 8% |
| Dietary Fiber 2.3g | 8% |
| Sugars 24.67g | 16% |
| Protein 2.68g | 4% |
