Summertime Fruit Dessert | jovina cooks


 

My husband loves these little pastry rolls, so I attempt to make them for him when I’ve additional pastry.

Peach Galette

Substances

For the Galette:
1 Ready pastry dough for a 9-inch pie pan
3 massive peaches, peeled and sliced
1/4 cup brown sugar
2 tablespoons all-purpose flour
¼ teaspoon cinnamon
1 tablespoon butter, melted
Turbinado Sugar
Ice cream, for serving, optionally available

For the Cinnamon Rolls
1 Ready pastry dough for a 9-inch pie pan
2 tablespoons smooth butter
½ cup brown sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 400 levels F.
Put together a baking sheet by lining it with parchment paper. Place the raw pie dough onto the baking sheet.

In a bowl, gently combine peaches, sugar, cinnamon, and flour collectively. Pour the fruit combination into the middle of the pastry spherical, leaving about 2 1/2 inches across the edge.

Fold up the sting of the pastry dough over the filling to make a rim. Fan the sting as you go round folding the dough.

Brush the pastry with the butter and sprinkle with sugar

Bake for 30 to 35 minutes or till the pastry is golden brown and the fruit is effervescent. Cool the galette on a rack and serve heat or at room temperature along with your favourite ice cream.

To make the cinnamon rolls.

Put together a baking sheet by lining it with parchment paper. Place the raw pie dough onto the baking sheet.
Unfold the butter on the dough and sprinkle evenly with the brown sugar and cinnamon. Roll the pastry up, jelly roll type, and lower into 1-inch items. Unfold them out and place the pan within the oven with the Galette and bake for quarter-hour or till crispy and lightweight brown.



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