Tuesday, July 28, 2015

Peach pastry - Persikolängd


A lovely peach pastry, not overly sweet. On a crunchy layer you’ll find sliced peaches, covered with apple jelly.

8 to 10 pieces

2 cups flour
good 7 oz butter or margarine
a few drops bitter almond essence
3 eggs
1 tbsp sugar
4 to 5 peach halves
good ¾ cup apple jelly or apricot jam

Put 1 cup of the flour in a bowl. Cut half of the fat in pieces and work it into the flour using a fork. Add 2 tbsps water and work to a dough. Put it on a greased baking plate (or use baking paper) and shape to a length, 14 x 4 inches.

Bring remaining fat to a boil with 1 cup water in a saucepan. Remove from heat and beat in remaining flour and bitter almond essence. Add one egg at a time and stir until everything is blended. Spread this batter on top of the length and sprinkle with sugar. Bake in the middle of the oven at 175C/gasmark 4 for about 45 minutes or until the length is crunchy and coloured. Allow to cool on the plate for 10 to 15 minutes.

Slice the peach halves and put them on. Melt the jelly in a saucepan and spoon it over the peaches. Leave to set, cut the length in slices and serve.



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