Peach Slices Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Milk | 3 Tablespoon | |
| 1/2 teaspoon grated lemon rind | ||
| Peaches | 1 Quart, sliced | |
| Ground cinnamon | 1/4 Teaspoon | |
| Currants | 1/4 Cup (16 tbs), dried | |
| Egg white | ||
| Confectioners' sugar | ||
Directions
Sift flour into a bowl.
Blend butter into flour until mixture resembles coarse corn-meal.
Add 1/4 cup sugar, egg yolk, milk, and lemon rind.
Mix well and shape into a ball.
Divide pastry into 2 equal parts and refrigerate for 15 minutes.
Knead a little on lightly floured board and roll out into 2 equal-size rectangles 9 x 13 inches.
Place one sheet of pastry on a pan (9 x 13 inches) with sides; cover with peaches tossed with 3/4 cup sugar, the cinnamon, and currants.
Adjust the other pastry sheet over peaches and prick lightly with a fork; brush with egg white.
Bake in preheated moderate oven (375° F.) for 35 minutes.
Cut into slices when cold and dust with confectioners' sugar.
Blend butter into flour until mixture resembles coarse corn-meal.
Add 1/4 cup sugar, egg yolk, milk, and lemon rind.
Mix well and shape into a ball.
Divide pastry into 2 equal parts and refrigerate for 15 minutes.
Knead a little on lightly floured board and roll out into 2 equal-size rectangles 9 x 13 inches.
Place one sheet of pastry on a pan (9 x 13 inches) with sides; cover with peaches tossed with 3/4 cup sugar, the cinnamon, and currants.
Adjust the other pastry sheet over peaches and prick lightly with a fork; brush with egg white.
Bake in preheated moderate oven (375° F.) for 35 minutes.
Cut into slices when cold and dust with confectioners' sugar.
Chef
