Peach Filled Pastries Recipes

Steps:

• On a lightly floured surface, unfold pastry and roll to 3/8-in. thickness. Cut along fold lines into three pieces. Cut each piece in half widthwise; place on an ungreased baking sheet. , Beat egg white and water; brush over pastry. Sprinkle with sugar. Bake at 400° for 9-11 minutes or until golden brown. Cool on a wire rack., Split each pastry in half horizontally. Combine pie filling and extract; spoon over bottom halves of pastries. Top with whipped topping and pastry tops.

Steps:

• Preheat oven to 400º.
• As you're slicing the peaches, save the juice.
• Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly.
• Add peaches, butter, cinnamon and nutmeg.
• Cool slightly.
• Lightly roll out each pastry sheet on floured surface.
• Cut each sheet into 4 squares.
• Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle (or rectangle) and press to seal edges (or crimp with fork).
• Place on baking sheets.
• Bake at 400º for 10-15 minutes until lightly brown and puffy.
• Cool on racks.
• Sprinkle with powdered sugar. Or frost with a powdered sugar frosting.