Brandied peach pie poppers from When Pies Fly: Portable Pastries from Empanadas to Strudels, Hand Pies to Knishes (page 90) by Cathy Barrow

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Notes about this recipe

  • Kinhawaii on August 15, 2021

    I am not sure whether this was worth the effort for me. I think because of the size I cut the butter & cream cheese in, after 5 pulses in the food processor, they got real small & the resulting dough, despite minimal handling, wasn’t flaky- almost cookie like. I looked at other cream cheese pastries that I liked in the past & they seem to have more fat proportionately. I couldn’t fit more than a tsp into the pocket & couldn’t taste the brandy in the cooked filling. After baking the filling had a really nice peach taste. I guess if I wanted to make it again I would use a different pastry & make them bigger. I got 26 & had enough pastry & filling to make a big hand pie too. The weight for the peaches in g is off- used cup measurement.

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