Wednesday, July 07, 2010
Fried Fresh Peach Turnovers
I modified these slightly by using half apricots, and ginger rather than cinnamon. I also made them larger.
From The New York Times Heritage Cookbook
You Will Need:
2 cups AP flour
1/2 teaspoon salt
4 tablespoons granulated sugar-divided
1 teaspoon baking powder
1/2 cup whole milk
1 large egg, slightly beaten
3 tablespoons melted butter, cooled slightly
1 1/2 cups peeled and chopped peaches
1/2 teaspoon cinnamon (I used ginger)
Oil for frying
Confectioner's sugar and water for glaze
Sift flour, salt, 1 tablespoon of the sugar, and baking powder together in a large bowl. In a small bowl, combine milk, egg and butter. In another bowl, combine peaches and remaining sugar with cinnamon. Toss well.
Mix milk/egg mixture into dry ingredients to form a soft, not sticky dough, adding more flour if needed. Pat out to 1/8 inch thickness and cut with 2 inch cutters (I did mine larger). Mound a bit of the peach filling in the centre, fold over and seal by pressing with a fork.
Fry in very hot fat, and drain on a rack over a baking sheet. Drizzle with glaze while still hot. Makes 7-14 depending on size.