Thursday, 23 February 2017

Peaches & Cream

 Peaches & Cream Delight

Is there ever a better reason to celebrate with friends and family than having a simple meal together?
I love Brunches they are quick easy meals that incorporate breakfast foods and lunch.

Brunch encourages people to mingle whether standing or sitting in large or small living spaces.

Generally they are informal and allow the hosts to accept help from whom ever wants to add to the menu.
Sweet and savories can be made in large or small batches to save time.

This dessert or breakfast pastry is a good way to incorporate fresh stone fruit available throughout Winter that is succulent and luscious.  People can help themselves,  making your job even easier!

This flaky fusion is delicate, and will have everyone clambering for seconds using ripe
Chilean peaches and Canadian Maple flavoured
cream cheese.
It resembles a giant Toaster Strudel and will scent your home with delightful welcoming aromas.

Readily available puff pastry makes this dessert easy for hosts or guests who want to bring a
treat for the Brunch gathering.

Look at these beautiful ripe Peaches from Chile

Well, there's a few missing my son got to them!

I am entering a recipe contest sponsored by Fruits from Chile and I am eligible to win a prize associated with the contest. I was not compensated for my time.

Here's What You'll Need:

2 boxes of refrigerator defrosted puff pastry
1 egg, beaten
2-3 tbsp. coarse sugar
flour for rolling

1 brick room temp. cream cheese
1/2 cup maple spread
4 ripe Chilean Peaches, peeled, sliced
1 tsp cinnamon
1/4 tsp nutmeg

Roll out puff pastry squares to approx. 12"x14" rectangle between 2 pieces of lightly floured wax paper.
Cut slits through 2 of the sheets to within 2" of edges.
Refrigerate all 4 sheets until needed.

Sprinkle spices over peaches.
             Set aside.

In a stand mixer whip cream cheese and maple spread until fluffy. Set aside.

Place 1 pastry rectangle on a parchment lined baking sheet.

Spread 1/2 of the cheese filling over pastry,
2" from edge of pastry.

Top 1/2 of the peaches over filling.
Brush edges with beaten egg.

Top with 1 cut pastry rectangle and seal edges with a fork.
Brush with egg and sprinkle with coarse sugar.
Gently manipulate the slits to open slightly.

Repeat process to make a second large pastry rectangle.

This can be frozen unbaked then popped frozen into the oven when needed or bake both for a large party

Bake on middle rack of a preheated 375F oven until golden brown approx. 45min.
Let cool for 15-20min.
Slice into desired sizes.
Yields:2 large pastry strudels

Love the oozing!
Enjoy with Love

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