Sunny-side-up Peach Pastries
- 24 peach slices
- 2 cup water
- 1 tablespoon lemon juice
- 1 cup milk
- 1/4 cup sugar (for the pastry cream)
- 1 dash salt
- 2 large egg yolks
- 2 tablespoon cornstarch
- 1-1/2 teaspoon vanilla extract
- 1-1/4 lb puff pastry (can be store bought)
- 1 cup sugar (for the pastry)
Combine the peach slices, water and lemon juice in a saucepan and bring to a low simmer over med heat. Allow peaches to soften in the poaching liquid on low heat for about 30 min. Set aside to cool. Drain. This can be done at least a day ahead.
The Pastry Cream
Put the milk, sugar, salt, egg yolks and cornstarch in a 2 qt. saucepan. Stir with a whisk to blend. Bring liquid to a boil and reduce heat to a simmer, whisking, for 30-60 seconds. Remove pan from the heat and let cool for a few minutes, then add the vanilla. Transfer cream to a bowl and cover with plastic wrap directly on surface. Cool in refrigerator. Pastry cream can be made a few days in advance.
Preheat oven to 350. On a lightly floured work surface, roll out dough to a 1/4" thickness. Store bought dough will usually already be this thick. Flour the edges of a 4" round cookie cutter and cut out 8 rounds from the dough. clean the flour off the surface and sprinkle it with the sugar. Roll out one round at a time by laying it on the sugar, and sprinkling a bit of flour on the top to facilitate rolling. Roll out the round to elongate into an oval about 8" long. Don't roll out all the way to the ends, giving the ends a thicker edge to hold in the pastry cream and peaches. Place dough on an ungreased pastry sheet and put a rounded Tablespoon of pastry cream in the center of each one. Add a few peach slices on top of the cream and bake for about 35 minutes. The pastries should be golden and puffed.