![]() Continue cooking for another two minutes until the pies are golden brown.Īllow the hand pies to cool by placing them on a baking rack that's place on top of a baking sheet lined with parchment paper so any excess oil will drip off.Ĭombine the ingredients for the glaze and pour on top of the cooled pastries. Please be very careful working with hot oil.Īllow the pies to cook for about two to four minutes and then gently flip them using metal tongs. Once the oil reaches 350°, add four of the hand pies. You don't need much oil, probably about a cup of oil for a skillet as large as I have. Then place the baking sheet in the freezer for at least 15 minutes before frying. Place the hand pies on a parchment lined baking sheet. Press the seams together and then using a fork, seal the edges completely. Once the peaches are drained, add at least two peach slices to the biscuit round and gently fold over. You may need to sprinkle a little flour on top of each biscuit if you find the rolling pin is sticking. Using a rolling pin, gently roll each biscuit into about a 4 - 6 inch round. You can test to see if the oil is hot enough by using a digital meat thermometer or dropping a little water in the oil.Place the hand pies in the freezer for about 10 to 15 minutes before frying.If you don't have a rolling pin, you could use your fingers to press the biscuit dough until it’s flattened.Use a rolling pin to flatten each biscuit.I used Pillsbury Grands biscuits for this recipe but, you may use any bigger type brand of biscuit that you prefer.Table of Contentsįried peach pies using canned biscuits is another one of my desserts to make with canned peaches that I know will be an instant hit with your family. ![]() You can also use homemade pie dough, refrigerator pie dough or even frozen puff pastry to make this fried peach pies using canned biscuits recipe. Perfect picnics - Enjoy Chef Belinda Smith-Sullivan’s recipes and tips to make outdoor dining the highlight of the summer.Using pre-made biscuits and canned peaches are a great way to get a dessert ready fast. In this video, she explains how to mix it up, take it along and serve it over blueberry ice cubes. ![]() ![]() The peel will slide right off, as Belinda Smith-Sullivan demonstrates in her step-by-step video “Give peaches the slip.”Ī toast to summer - Enjoy the cool refreshment of Chef Belinda’s favorite alcohol-free cocktail as part of your next picnic. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles. Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside. Here’s how to take the hassle out of peeling peaches: Score the bottom of each peach, blanch them in hot water for 1 minute, then place them in an ice bath until cool enough to handle. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Cool completely on a rack before wrapping and transporting. Bake for 15 minutes or until brown on top. Using a pastry brush, brush the tops of turnovers with milk and sprinkle with sugar. Place turnovers on a parchment-lined baking sheet. Fold pastry over filling making a triangle or rectangle (your preference). Using a pastry brush, brush around the edges of pastry squares with water. Spoon some of the peach filling on one side of each square. ![]() On a lightly floured surface, roll out pastry to even out edges and cut each sheet into four squares. Thaw puff pastry according to package instructions. Cook until sugar is dissolved, and mixture starts to thicken, 3–5 minutes. In a medium pan, over medium heat, combine peaches, sugar, cornstarch, cardamom, vanilla, salt and butter. ![]()
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