Peach and Blueberry Pastry Pocket with Vanilla Glaze and Candied Almonds
- Level: Easy
- Yield: 8 pastry pockets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 582
- Total Fat
- 28
- Saturated Fat
- 14
- Carbohydrates
- 77
- Dietary Fiber
- 5
- Sugar
- 51
- Protein
- 9
- Cholesterol
- 86
- Sodium
- 565
- Total: 1 hr 30 min (includes chilling time)
- Active: 35 min
Ingredients
Pastry Pocket:
8 ounces cold cream cheese, cut into cubes
1 1/2 cups all-purpose flour, plus more for dusting
1 stick (8 tablespoons) cold unsalted butter, grated on a box grater
Kosher salt
1/2 cup plus 1 tablespoon granulated sugar
1 large egg plus 1 yolk
1 pint blueberries (about 10 ounces)
3 peaches, peeled and small diced
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
6 sprigs thyme, tied together with kitchen twine
Zest and juice of 1 lemon
Glaze:
1 1/4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Juice of 1/2 lemon
Candied Almonds, recipe follows, for garnish
Flaky sea salt, for garnish
Candied Almonds:
1/2 large egg white
1/3 cup granulated sugar
Pinch kosher salt
1 cup sliced almonds
Directions
Special equipment:
a 5-inch ring cutter- For the pastry pocket: To the bowl of a food processor, add the cream cheese, flour, butter, 1/2 teaspoon kosher salt and 1 tablespoon of the granulated sugar. Pulse to combine until it’s the consistency of grated Parmesan cheese. Add the egg yolk and 1 tablespoon of water. Pulse until the dough just comes together. Turn out the dough onto a floured work surface and gently knead into a large disc. Roll the dough into a circle about 1/4 inch thick. Transfer the dough to a sheet tray and cover with plastic wrap, then place in the refrigerator to chill for at least 20 minutes.
- Preheat the oven to 425 degrees F.
- Set up an ice bath and generously season with kosher salt (it keeps the water cold!). Add the blueberries, peaches and cornstarch to a medium saucepan. Stir to combine, making sure all of the fruit is coated with the cornstarch. Add the cinnamon, thyme bundle, lemon zest and juice, remaining 1/2 cup granulated sugar and 2 tablespoons of water. Bring to a boil, then reduce to a simmer and cook until thickened, about 10 minutes. Remove the thyme bundle and discard. Transfer the peach and blueberry mixture to a bowl, place over the ice bath and stir to cool down.
- Whisk the whole egg with 1 teaspoon of water to create an egg wash. Place the dough on a floured work surface. Roll out the dough to 1/8 inch thick. Using a 5-inch ring cutter, punch out 8 circles and place on a parchment-lined sheet tray. Brush the edges of one half of each circle with the egg wash. Add 2 tablespoons of filling into the center of each circle, then fold the dough over to create a half moon. Press the edges with your fingers to secure the seam tightly. Crimp the edges using a fork. Make 3 small slits in the top of each pastry pocket with a paring knife.
- Bake, turning the tray halfway through cooking, until golden brown, 15 to 17 minutes. Set the pastry pockets on a sheet tray lined with a rack to cool.
- For the glaze: Sift the confectioners' sugar using a fine-mesh sieve into a large bowl. Add the milk, vanilla extract and lemon juice and whisk to combine. The consistency should be on the thinner side, but still have a slow flow when drizzled with a spoon.
- Spoon the glaze over both sides of the pastry pockets. Garnish with chopped Candied Almonds and flaky sea salt.
Candied Almonds:
- Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper.
- Place the egg white into a large bowl with 1 teaspoon of water. Whisk vigorously until it’s foamy, frothy and white. Add the granulated sugar and kosher salt and whisk to combine. Fold in the sliced almonds. Spread the almond mixture onto the sheet tray. Bake, giving it a toss halfway through, until golden, about 15 minutes.