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Ingredientes
- Ingredients for pastry:
- 1 refrigerated pie crust (from 15 ounce package)
- 1 egg white, slightly beaten
- 1 tablespoon sugar
- Ingredients for peach filling:
- 2 peaches
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour
- juice from half a lemon
- Ingredients for raspberry sauce:
- 1/2 cup red raspberry jam
- 1 tablespoon Amaretto liqueur
Direcciones
- Directions:
- 1. Allow crust pouch to stand at room temperature for 15 to 20 minutes.
- 2. Heat oven to 425 degrees. Remove dough from pouch; unroll. Peel off plastic sheet. Cut dough into 3-inch squares. Reroll dough scraps and make remaining squares. You should have 8 squares.
- 3. Peel peaches and cut into small pieces. Place in small bowl and toss with lemon juice. Add sugar, cinnamon, and flour. Mix gently.
- 4. Divide peach mixture among squares. Brush dough edges lightly with water. Bring corners of pastry up to top; press edges of to seal. Cut steam and leaves from any pastry scraps and attach to dough with water.
- 5. Brush with beaten egg white and then sprinkle with sugar.
- 6. Bake for 15-to 18 minutes.
- 7. Warm raspberry jam in microwave. Mix in liqueur and serve with mini-dumplings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 8 servings | |
| Calories 248 | |
| Calories from Fat 74 | 30% |
| Total Fat 8.26g | 10% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 133mg | 6% |
| Potassium 119mg | 3% |
| Total Carbs 41.69g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 21.53g | 14% |
| Protein 2.13g | 3% |
