Peach – Brownie Mischief
These pretty, portable pastries are made with fresh, juicy peaches wrapped in golden pie crust, coated with sweet vanilla bean glaze.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.browniemischief.com.
Ingredients
- 1 ½ cups (172g) all purpose flour
- 1 ½ tablespoons (18g) granulated sugar
- ⅜ teaspoon fine sea salt
- 2 tablespoons (24g) vegetable shortening
- 6 tablespoons (85g) cold, unsalted butter, cubed
- 1 ½ teaspoons apple cider vinegar
- 8 ounces (227g) peeled and sliced ripe peaches (about 1 1/2 cups of 1/4-inch (.6cm) thick slices)
- 1 teaspoon lemon juice
- 2 tablespoons (25g) packed brown sugar, divided
- ¼ teaspoon vanilla bean paste
- 1 teaspoon cornstarch
- ¼ teaspoon cinnamon
- Egg wash: 1 egg beaten with 1 tablespoon (15 ml) of water
- Pressed edible flowers for garnish (optional)
- ½ cup (60g) powdered sugar, sifted
- 1 tablespoon (14g) unsalted butter, melted
- ½ teaspoon vanilla bean paste
- ½ teaspoon meringue powder (optional)
- 1 dash fine sea salt
- 1-2 tablespoons (15-30ml) whole milk
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