A simple but delicious recipe for enjoying seasonal fruits. These pastries flavored with lemon zest and a diced cinnamon nectarines will blow your mind.
They are not difficult to make as long as you respect the rest time of the pasta in the refrigerator, which will make it easier to spread and particularly friable after cooking. Ideal for breakfast or a snack, try them also as a dessert, with a scoop of vanilla ice cream: success is guaranteed!
FOR PASTA BRISÉE
FOR THE STUFFING
To prepare the dumplings with peaches starting from the pasta brisée: in the bowl of the planetary mix the flour with the diced butter, the lemon zest, the sugar and the salt using the hook at low speed. Add ice water little by little.
Knead briefly by hand, form a dough and wrap it in the food foil. Place it in the fridge for 1 hour.
Meanwhile, cut the peaches into cubes and sauté in the pan with the sugar and cinnamon until the cooking surface has dried.
Withdraw and allow to cool. Now roll the dough into a 4 mm dough using the rolling pin and using a 5 cm circular cutter made
out of many shapes.
Place half of them, appropriately spaced, on several baking sheets lined with parchment paper and distributed in the center of each a teaspoon of filling. Just roll out the remaining discs with the rolling pin and place them on the full shapes,
making a little pressure to weld the edges. You can make this operation easier by moistening the tip of the index to better adhere the two flaps of dough. Using the prongs of a fork, make a decorative pattern along the circumference of the bundles. Cut the cross center and brush them with the beaten egg along with the water. Sprinkle them with brown sugar.