INGREDIENTS
2 large peaches - halved, pitted peeled
1 1/4 CUPS all purpose flour
2 TBSP unsalted butter, well chilled
extra flour
8 TSP Rose Jam or Rose Jelly
1/4 CUP sugar
1 TSP grated lemon zest
1 egg
DIRECTIONS
Wash and pat peaches dry and set aside.
In a food processor, mix 1 1/4 CUP flour and sugar.
Pulse 2 times.
Cut up chunks of butter and mix in some flour.
Sprinkle chunks and lemon zest into the flour mixture in processor until it resembles fine meal.
While the food processor is running, add egg, mixing just until blended.
Knead gently on floured surface, just until pastry forms.
Wrap in plastic and refrigerate for 1 hour.
Sprinkle board with flour and turn pastry frequently during rolling.
Roll out to 1/8 inch. If it rips, just patch it.
Roll out 4 circles of dough (approx. 6-7 in. diam.)
Place each peach half in center of each circle with the cut side up and fill each with 2 TSP of jam/jelly.
Enclose pastry carefully, sealing all sides. For extra effect, use leftover pastry to form "rose petals" to place underneath peach.
Bake 425 degrees for 10min. and then lower to 350 degrees for 15 min. on ungreased cookie sheets. Baking time may vary slightly
recipe from Marmellata di Rose
I have not made this yet, but wanted to save it for when I have fresh rose petals this summer:)
Hugs to all Who Visit Comfrey Cottages xx
