Pre-heat oven to 425 degrees.
Set one sheet of puff pastry on the counter, cover, and allow to thaw for about 1/2 hour.
|Cinnamon Peach Filling|
In a medium saucepan, over medium heat, stir together:
4 small Yellow Peaches, peeled, seeded, and diced
1/4 cup Sugar
2 Tablespoons Licor 43
2 teaspoons Arrowroot
1 teaspoon Cinnamon
Continue stirring until sauce thickens, about 10 minutes
Remove from heat.
Lightly flour it on top, and roll it out until smooth and square.
Using kitchen shears, cut pastry and wax paper into equal-sized squares and stack them with the wax paper between the puff pastry.
Whisk an Egg with 1 Tablespoon Water, and set aside.
|Filling and folding the turnovers|
Working with one square at a time, place square of puff pastry on the baking sheet with one corner pointing towards you so that it looks like a diamond.
Place 3 - 4 Tablespoons of Peach Filling in the lower half of the diamond.
Brush the lower 2 edges of the puff pastry with the egg wash.
Fold the pastry into a triangle and press the sides together firmly.
Brush top of the triangle with egg wash and sprinkle with Cinnamon Sugar.
Repeat until all 4 triangles are made.
Cut 3 small slits in the top of each triangle to vent.
Bake for 20 - 25 minutes until puffed up and golden brown.
|Fresh from the oven!|
|Moonrise over Channel Islands Harbor, CA|