Pastry Crescents with Peaches and Cream

0
Average: 0 (0 votes)
(0 votes)
Pastry Crescents with Peaches and Cream
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the cream
200 grams
1 package
1 package
50 grams
roasted, ground Hazelnuts
For the pastry
2
ripe Peaches (or nectarines)
2 sheets
Pastry flour (for work surface)
Powdered sugar (for dusting)
Lemon balm (for garnish)

Preparation steps

1.

For the pastry: Defrost shortcrust pastry on top of one another. Roll pastry out on lightly floured surface and use crescent-shaped cookie cutter to cut pastry into as many crescents as possible.

2.

Place pastry crescents on baking sheet lined with baking paper, leaving distance between each, and bake in preheated oven at 230°C (approximately 450°F) for 10-15 minutes until golden brown. Remove pastry crescents from oven, place on wire rack to cool and sprinkle with powdered sugar.

3.

Rinse, halve and pit peaches and cut into wedges.

4.

For the cream: Whip cream with powdered sugar and whipped cream stabilizer until stiff then fold in nuts and place in small bowl.

5.

Arrange pastry crescents and peach slices on plates, sprinkle with a little powdered sugar and garnish with lemon balm. Serve with cream.