by Lisa Le 14 Comments
This post is sponsored by California Cling Peaches,
which is actually where Canada gets most of their canned peaches!
Thank you for reading and supporting my corner of the internet =)
I’m a sucker for anything peach-filled and anything wrapped in flaky pastry. It’s actually a little sad how much I love eating these things. The other day, I visited my favourite doughnut bakery, Through Being Cool, and they had these fantastic peach-filled doughnuts that were dusted with powdered sugar. Their fluffy, doughy doughnuts are absolutely phenomenal, and when stuffed with a golden peach puree…I die of happiness.
Peach pie, peach bellinis, peach-filled doughnuts… get in my belly.
The sad thing is that I actually can’t eat fresh peaches anymore. I used to be able too, but now with my aggravated allergies, fresh fruits I once loved now become dangerous for me to eat because it renders me completely useless for a few days to recover from the water blisters and hives. As much as I loved eating fresh, juicy summer peaches, I must confess that I actually love canned peaches more.
My love affair with canned peaches started with those little tin fruit cups they used to make for school before the no garbage rule (which I thought was a fantastic idea by the way). My mom used to buy the assorted fruit ones with peach, pear, grapes, and cherry, but seven-year-old Lisa would always get in trouble because my mom would catch me eating around the other fruits just to get to the peach chunks. I didn’t like the texture of pears, grapes in those cups were just…meh, and the cherries kind of freaked me out. The peaches, man. Juicy, smooth, bursting with delicious peachy flavour.
Luckily they started making peach-only canned fruit, and I’d open my little tin can of glorious peaches to devour them and slurp up that last little bit of peachy syrup. Ah, the good ol’ days.
It turns out that the canning process for peaches eliminates whatever enzyme or pollen it is that makes me allergic to fresh peaches. I guess 7-year-old me knew what was what. Besides, like frozen produce, canned peaches are picked and packed within 24 hours so that they’re at peak deliciousness when you pry off the lid of the can. Actually, the canning process of peaches has been proven to increase key nutrients including Vitamin A, Vitamin C and folate. Take that, Mother Nature. I will eat these peaches defiantly at your failure at natural selection, and get a boost in nutrients.
So make these California cling peach hand pies for your next potluck. If you ever keep puff pastry in the freezer and canned peaches in the pantry, you can easily plan ahead to defrost the pastry and whip up some fancy little desserts for your next party. It’s healthy because it’s got fruits in ’em, right?
California Cling Peach Hand Pies
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 20
Author: Lisa Le
Ingredients
- 1 cup California canned cling peaches in syrup drained and diced
- 2 tbsp all purpose flour + flour for rolling
- 2 tsp sugar
- 1/2 tsp ground ginger powder
- 1 tsp vanilla extract
- 2 tbsp soy milk for brushing over pastry
- 2 tbsp vegan butter cut into little cubes
- 1 package vegan puff pastry
Instructions
-
In a bowl, stir in diced canned peaches with flour, ground ginger, sugar, and vanilla extract until mixture seems creamy. Set aside.
-
Roll out puff pastry into 1/4 inch thickness. Cut 3 inch circles (you can cut them bigger if you like). Gather excess dough and reroll, cutting circles until dough is all used.
-
Fill each circle with a scant tbsp of the peach mixture. Dot with a couple little chunks of butter. Fold over and seal the edges by pressing with the fork. Don’t worry if it’s not perfect, the mixture shouldn’t leak out too much while baking. Place on a silicone-lined or parchment paper-lined thick baking sheet, at least 1 inch apart.
-
Preheat the oven to 425F.
-
Using a pastry brush or a silicone brush, coat each hand pie with the soy milk. The proteins in the soy milk will help develop a glaze.
-
Bake for 15-20 minutes (depending on the puff pastry manufacturer) until pies are golden and pastry is baked through. Let cool on a wire rack and enjoy! Best enjoyed the day of or the day after.
This post is sponsored by California Cling Peaches,
which is actually where Canada gets most of their canned peaches!
Thank you for reading and supporting my corner of the internet =)
About Lisa Le
Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply