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(12 or 15 ounces)
peach slices, drained
1/4 tsp ground cinnamon
1 tbsp melted butter
1/2 of a 17.3-ounce package
Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 tbsp butter for brushing
You may substitute
medium peaches, peeled, pitted and sliced, for the canned peach slices
Heat the oven to 400°F.
Beat the egg and water in a small bowl with a fork.
Stir the peaches, brown sugar, flour, vanilla extract and butter in a bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle.
Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture.
Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture.
Brush the pastry with the egg mixture.
Sprinkle with sugar.
Place the pastry onto a baking sheet lined with parchment paper.
Bake for 25 minutes or until the pastry is golden brown.
Brush with butter after baking.
Let the pastry cool on a wire rack for 20 minutes.
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Brazo de Mercedes
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