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.
2 comments:
I wonder if this recipe could be used with pie irons rather than frying?? We are camping this weekend and I have been on the look out for good things to make in pie irons.
It might be difficult to handle. The dough is pretty soft. On the other hand, it does come up similar to biscuit dough, so maybe with enough flour you could eliminate some of the sticking issues.
Let me know if you end up trying it-I'd be interested in hearing how it went.
Have fun camping.
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