Peach Cobbler

This is the last of my peaches... also last peach creation.

Not that I phoned it in, just easy way to get something yummy.

Followed the box was easy.  I went ahead and sliced up and lined it all up nice and pretty.  Put it in the oven.

Oh good, rising nice and pretty....

...end result.  Where are my pretty, lined-up peaches?

It all sank to the bottom... lucky for me, every cut still has a good amount of peaches.

Top is all nice and brown but not as crispy on top as I'd like in a good o' fashion cobbler.  It is all in a wet mix after all.  Even it's all browned on top, it didn't get that texture. That's not to say that it didn't taste good.  It tasted good on its own, just different from expectation. 

Anyway, finally used up all 20 something peaches from the truck.  Glad we split the order in 3, because that's too much even 1/2 of the box.  This way it's perfect.  That's not to say I didn't bake in one of the hottest days and the ERCOT tell you to not use the oven, but the peaches were getting soften and I felt there's a time-clock on them.  Yes, I know I don't have to bake, I can canned, jam, or freeze.  Just the baker in me likes to do it this way than otherwise, this is my annual baking exercise.  Had to get it out of my system.  Thus, we conclude our annual baking peach rendition. 

 

Peach Galette

Another peachy delectable, going back to the Peach Galette.

I think out of all the recipes out there, this one is the easiest to do.  You mix cinnamon, vanilla, lemon juice and sugar.  

Mix it all up I was using spatula but it's actually easier to mix by hand. 

Of course, the pie crust is store bought, I would not do a good job making my own anyhow.  Plus, if you do it this style, you can make 2 with 1 box.  

Got it all ready to go and in the oven to bake.  

It came out nice...  I brush some heavy cream on the side and added Sugar in the Raw on top.  Not going to lie, grabbed extra packs when I was at the coffee shop so I have then for the sides.

Here's a close up.

Now that I've made this 2nd or 3rd year.  I always forget that the 2lb of peaches the recipe called for is too much.  That yield about 6-7 medium size peaches.  In reality, there's actually a lot, especially you cut them up and spread.  

Another thing I learned too is that the recipe has a lot more 'sides' to their pie, than I do.  And it is possible because they have smaller or less peach.  So, next time, I think 4-5 is enough.  In actuality, I had a lot of left over, and was busy sholving them on the sides.  It's hard to make it look pretty and even.  Right now, it looks like a little mountain, which is hard to cut into and serve.

 

Peach Hand Pies

This week seems to be a week of sweets.    

Since I got so many peaches, had to find another way to use them up.  This time, I followed this recipe for Hand Pies.

In theory, and in other people's photos, it looks more like a pop tart.  

But I didn't do a good job rolling it all the way out and stretch it well, so it fell short on some.

Baked fine, didn't ooze out too much peaches.

See!  Still came out nice and golden brown.

In case you're wondering, the dough is the Cresent Dinner roll dough, you roll it out to stretch then cut to 'hand pie' sizes.  The filling is cream cheese with egg yolk and peaches to cook.  It came out with a nice balance with the fruit.  It's very nice together.  Great for breakfast on the go.

 

Peach Pastry Puff Bites

It's that time of year again. 

Peach truck is back in town!

Let's get these peaches a look see...

I actually picked up the wrong thing, I was going to get puff pastry sheet instead I got puff pastry shells. 

Since it's shells, I went ahead and pick another recipe. 

So the diced peaches topped on top of the puff pastry shells.

Here's the finish product.

Couple things to note: this is an easy recipe, no biggie there.   But basically you bake the shells, than make the filling.   This recipe calls for cream cheese and sugar mix, you can put pudding, that's probably a good combo.  Now, the diced peach has sugar mixed in, so it's sweet on its own too.  The fruit on top is not baked in, it's topped - so handle with care.  Last tip: when you bake the shells, the middle is baked in too, but after it cools, you can cut it out.  I purposely not cut it all the way thru, so it has a little base for the cream cheese mix and the fruit.  I imagine if you cut it all the way thru, you can hold the fruit more tidy but maybe less.  Overall, not hard to make.

 

Mini Peach Pie

Peach Day 4

Since the Crostata used the store bought pie crust, so I was trying to find another recipe to use the other half and came upon this recipe.

Couple of good tip, use a bigger mug to cut out the circle to fit into your muffin tin.  I actually was able to get 7 out of 1 piece of the pre-made pie crust.  The left over from the first cut, you can roll it out and squeeze in 3 more.

One thing this recipe did not called for but totally NEEDED!  It's to grease your pan.  I was naive enough to think that I can get away with it... but nope!

It said that to bake for 15 mins then add fruit.  You should actually try to pop them out before adding fruit.

Though, not entirely sure even had I popped it out, it would've helped or not since the fruit juice cooked would've bind it to the pan.

It's fine if it stay in there, but....

You have to eat it some how, and this is where it does not get pretty.  The crust get stuck to the pan, very hard to cut it out.  On top of that, the juices once baked turns into candy to glue it together.  That didn't work out the way I thought it'd would at all.  

I think if you don't want to grease the pan at least put a cupcake cup in there to help.  Another thing is that the crust puffed up when we did the first bake, so even though it should've been half done, then add fruit.  It looks like it's mostly done and no enough 'cup' space to put the fruit.  While I'm all for over-flowing peachy goodness; it is still became a mess.  So, learn from it!

 

Peach Crostata

Peach Day 3

I did this last year as well and used this recipe.

 

Like the previous 2 days, you slice the peaches, 16 slices per peach.  Again, the recipe called for 4 peaches, but 3 was enough for us.

Of course, I went to do the store bought pie crust.  It was super easy and convenient.  

I used the left over egg wash and brushed it on the side.  The recipe called for heavy cream as the wash, either way, goal is turning it brown.

So, this turned out a bit weird because the recipe asked for turbinado sugar (I used Sugar in the Raw), but ... As you can see, some of the sugar is burnt, and looked like sesame than a pretty sugar top.  

The trick on this, again, keep the pretty slices for the top because the bottom layers will get covered.  I tell ya, by the 3rd pie, I was getting pretty good at slicing peaches into thin slices.  The problem was the some peaches the pit broke when I was cutting into them, ended up cutting thru them.  That was the most time consuming time.   If you're looking at the prep time on these recipes, add 10 mins or so to make sure you got all the peaches and pits taken out.

Mini Peach Tart

Peach week day 2.

There are some good looking peaches.  I'm not going to lie there were a few rotten ones that I had to throw out.  So make sure you check.

This is the mini version of the Peach Tart yesterday. 

It's helpful because you use the other puff pastry in the box up all in the same spot.  You unroll it and cut it in 9 squares. 

Again, you slice the peaches in 16 slices.  The recipe called for 4 peaches, but if they are medium or large, you don't need 4 peaches.  It takes about 3 slices per tart, so 3 peaches really is enough.  Just keep that in mind as you pick your peaches.

I added egg wash just to use them up, but look how brown the edges are.  Of course, didn't help that the juices leaked out and it's basically making peach melty cracked candy.

See! I told you!

This is super great for breakfast!  Easy grab and go!

 

Peach Tart

This is going to be Peach Week.

Split a box of Peach Truck box with a friend.  Even though it's half of a box, there's still a lot of peaches.

One of my favorite recipe to make is the 5 ingredients Peach Tart.  You start with a store bought Puff Pastry.  Favorite and easy to find is the Pepperidge Farm version.

If yours cracked, no worries, just use your thumb to smush them back together.  Good as new.

You slice them nice and thin, basically about 16 slices per peach.  Prepared some egg wash and set it on the side.  You mix the sliced peaches with lemon juice.  

In this experience I've learned that if you want some more flavor, drizzled in some cinnamon. 

You leave about an inch around and put the egg wash on it.  

I love it because it comes up with nice, puffy and nice and brown.  Of course because it's a puff pastry, it's nice and fluffy and crunchy.  The entire recipe is easy to make and technically it's 4 ingredients, because the last part is to sprinkle in powdered sugar, which my kid doesn't like, so we can save that one step.

What I learned is that if you have crappy slices, hide it at the bottom, and save the pretty slices for the top.  If you have left over, you can use it as a filler.  You can cut it up after dinner and enjoy it with some ice cream. 

 

Easy Peasy Peach Cobbler

This is the last thing I made with the peaches I got.

For the filling, I used this recipe.  Not hard to do, pretty easy and fast to marinate the peaches.

 For my lazy way, I got a can of the Grand Biscuits and halved them, so if you get a can of 6 that's plenty.  Basically you can cut them in quarter and put it across the top.

I also mixed a tsp of cinnamon and a tbsp of sugar and mixed into cinnamon sugar and sprinkle it across the top.

Once it baked, it does turn a tad golden.  I think next time I would put it in the boiler to golden the top more and melt the top.  

It does come out more mushy than I like for a cobbler.  It tasted ok.  I think next time, I would like to do something else for the top instead.  Hmm...