Peach Hand Pies



Fry these individual pies, which call for dried prunes and prune nectar in place of fresh fruit


*  the ingredients :


°  Stick butter

° 1 packet of cream cheese

° 4 1/2 tbsp.

° Sugar 3 c.

° All-purpose delicate

° 1 tsp.

° the salt

° 1 package dried plums 2 can peach nectar

° 3/4 c. Sugar

° Vaniilla extraact

° 1 egg

° 1 tsp Water

° 1 tsp.

° Ground cinnamon 4 c.


* Preparation  :


About crust : In a medium bowl and using the mixer on medium speed, beat the butter, cheese, cream and sugar until the mixture is smooth and there are no visible pieces of butter or cream cheese, about 5 minutes. Adding flour also salt & miix until combiined . Turn dough onto a delicate surface. Diviide dough in half, shaape it to tablets, and wrapping it in plastic wrap. Chill for at least 1 hour or until overnight.

For the filling: In a medium pot, bring the peaches, nectar and 3/4 cup sugar to a boil. Reduce heat to low mix and simmer to aesthetic consistency, from 30 to 40 minutes; To calm down. Stir in vanilla.

Spread the dough to 1/8 inch thick on a flour surface. Cut 16 to 20 four-inch circles, collect scraps and re-rerling as needed. Put circles on a baking tray and wrap them with plastic wrap; Chill for at least an hour or until overnight.

In a little bowl, beat eggs & water. Place a tablespoon of the peach mixture in the center of the dough circle. Brush the edges of the dough with an egg wash, fold the dough over the filling, and curl the edges with a fork. Repeat with the remaining dough circles. Keep pancakes cooled until ready for frying. In a shallow bowl, mix together 1 cup remaining sugar and cinnamon.

In a large, heavy-duty pot equipped with a deep thermometer, heat the oil to 350 degrees Fahrenheit (the oil should be 4 inches). Add 3 pies to the hot oil and fry until golden brown, about 2 minutes per side. Drainage on paper towels, and coat with ciinnamon sugar. Renew until all of peach pies own fried.