Peach halves filled with a creamy cheese mixture, placed on a delicate pastry – here’s an idea for a simple and tasty dessert.
Ingredients
Pastry:
- Sugar – 40 g
- Vanilla sugar – 1 packet
- Egg – 1
- Egg white – 1
- Butter – 20 g
- Baking powder – 1.5 tsp
- Peach in syrup – 820 g
- Apricot jam – 380 g
- All-purpose flour – 260 g
- Ground cheesecake curd – 240 g
Cheese Filling:
- Powdered sugar – 20 g
- All-purpose flour – 10 g
- Ground cheesecake curd – 150 g
Preparation
Cheese Filling: Mix all the ingredients together.
Pastry: Sift the flour with baking powder, combine with the curd. Beat egg, egg white, sugar, and vanilla sugar until fluffy, then mix with the curd. Add cooled melted butter and knead the dough. Roll out to a thickness of 6-8 mm, cut into squares with sides of about 9 cm, and transfer to a baking sheet lined with parchment paper.
Peach Pillows: Drain excess syrup from peach halves. If the seed cavities are too shallow, deepen them slightly with a teaspoon. Fill the cavities with the cheese mixture and place peach halves on the pastry. Bake the pillows for 20-25 minutes at 165°C (convection) until golden brown.
Heat the apricot jam in a pan until liquefied, then blend it. Brush the warm pillows with the jam using a brush over the entire surface.
