Post by Chuckie on Jul 4, 2018 22:20:18 GMT -5
I got led to this recipe from an Irish site back along Easter time, and told Monkey we were gonna have to make these when the peaches come on. Some advice before you start---DON'T believe the video site when it says "prep time 15 minutes"---at least FOUR TIMES THAT for making two dozen!!!! In our world anyway!! And get slightly UNDER ripe peaches, and slice them on a mandolin. Otherwise, they are nearly impossible to roll up---or they were for us!
I dunno HOW to inbed a video, but here's the link:
www.delish.com/cooking/recipe-ideas/recipes/a47888/peach-roses-recipe/
And here is the recipe if the link dies:
PEACH ROSES
Ingredients:
Cooking spray
1 box puff pastry, thawed at room temperature and cut into 12 strips, 6 each square (Monkey stretched it out to 12", and cut them every two inches)
1/3 c. peach jam (took about 1/2 jar)
3 ripe peaches, thinly sliced into half moons (we needed EIGHT to get enough to do 24)
Powdered sugar, for dusting
Directions
Preheat oven to 375° and spray a muffin tin with cooking spray (we put about a pea sized piece of butter in each tin instead, wiped it around, and they STILL stuck!!).
Spread puff pastry strips with jam. Layer peaches on top half of puff pastry like rainbows so that they're slightly overlapping and the top half of the peach slices are off the pastry.
Fold up bottom half of puff pastry and tightly roll.
Transfer to prepared muffin tin. Repeat with remaining peaches and puff pastry.
Bake until golden, 25 minutes (ours took 35 minutes).
I checked ours @ 25 minutes, no where NEAR done, and they were bubbling over. Checked again @ 30, same, so went five more and after typing this sentence (35+/- minutes), they were perfect!! Here's some pix:
I dunno HOW to inbed a video, but here's the link:
www.delish.com/cooking/recipe-ideas/recipes/a47888/peach-roses-recipe/
And here is the recipe if the link dies:
PEACH ROSES
Ingredients:
Cooking spray
1 box puff pastry, thawed at room temperature and cut into 12 strips, 6 each square (Monkey stretched it out to 12", and cut them every two inches)
1/3 c. peach jam (took about 1/2 jar)
3 ripe peaches, thinly sliced into half moons (we needed EIGHT to get enough to do 24)
Powdered sugar, for dusting
Directions
Preheat oven to 375° and spray a muffin tin with cooking spray (we put about a pea sized piece of butter in each tin instead, wiped it around, and they STILL stuck!!).
Spread puff pastry strips with jam. Layer peaches on top half of puff pastry like rainbows so that they're slightly overlapping and the top half of the peach slices are off the pastry.
Fold up bottom half of puff pastry and tightly roll.
Transfer to prepared muffin tin. Repeat with remaining peaches and puff pastry.
Bake until golden, 25 minutes (ours took 35 minutes).
Dust with powdered sugar and serve.
Some notes: Monkey used her fingers to flatten the strips to about 2+" wide, and ONLY put about a (heavy) 1/2" spread of jam down the center--(no jam in store, we used preserves). Peaches MUST be sliced T-H-I-N to get them to roll up correctly.
I checked ours @ 25 minutes, no where NEAR done, and they were bubbling over. Checked again @ 30, same, so went five more and after typing this sentence (35+/- minutes), they were perfect!! Here's some pix:
Before going into oven:
AND after they came OUT:
And here they am, trayed up & sprinkled w/powdered sugar & some R/W/&B sprinkles for the 4th of July party:
Once again, they were THEE FIRST thing GONE out there!!!
Hope YOURS turns out as good as OURS!!! But DO remember, they are a PITA to make--for US anyways!!!!
CHEERS!
Chuckie
(with TONS of HELP from Monkey)