It was peaches again in the farm share this week, and although I love summer fruits, it’s been so hot and humid this week that I’ve been more interested in eating the cool cucumbers and lovely tomatoes they’ve sent along instead.
So now, I have some peaches, and no desperate pie making going on. I thought about making another sorbet, this time with peaches, but Charlie’s got a sort of allergy to hand fruits like apples and peaches especially. When he eats them raw, he gets itchy in his mouth, especially when the fruit is very ripe. If I made a peach sorbet, I’d probably end up eating it all myself, and since we’ve already got a hoenydew sorbet, that would be a bit much.
Charlie’s much better if the fruit has been cooked, so, out of kindness and love for him, I’ll take our remaining peaches and conjure up a recipe that cooks them.
Once upon a time, when I was making an awesome veggie filo recipe from the Moosewood Cookbook at my Brooklyn apartment that I had a few summers ago, and we had some extra filo. I quickly threw together everything that I could find in the house that would make a sweet turnover type of thing. I think it ended up being two plums, a peach, some blackberry applesauce, and some instant vanilla oatmeal. They turned out fabulously.
I was going to make a sort of repeat of this tonight, but sadly, the store seemed to not have a single ripe plum. I remembered that I had most of a carton of blueberries leftover from our brunch the other day, and decided to go with that instead. I had an extremely elegant plan laid out for the peaches and plums, too, but I suppose that will have to wait for another day.
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Ingredients
1/2 package filo dough, thawed
Filling:
3-4 medium peaches, pitted, peeled, and chopped
about 1 1/2 cups of blueberries
1 teaspoon to 1 tablespoon maple syrup, depending how sweet you like things (I used Trader Joe’s Grade B Organic)
1 teaspoon brown sugar
1 teaspoon cinnamon
Butter mixture:
1 tablespoon maple syrup
2 tablespoons salted butter
1/2 teaspoon cinnamon
Egg wash:
1 egg, beaten
1 tablespoon water
Directions
Remember that if you’re working with genuine filo dough, you’ll need to work quickly and in a draft-free environment. If you’re afraid of that but want to try this recipe anyway, you can cheat and use puff pastry which is easier and less delicate.
Keep a damp towel nearby to cover your filo with that you’re not working with at the time. Be sure that all of your other materials are prepared in advance before you begin working with the filo. Also, some filo comes frozen, so make sure you read the box when you buy it. You’ll be mighty disappointed if the instructions say to thaw it for 2 hours on the counter or 8 hours in the refrigerator and you were planning to pop these in the oven in a few minutes.
Prepare the filling by stirring together the peaches, blueberries, 1 tablespoon maple syrup, brown sugar, and 1 teaspoon cinnamon.
In a separate bowl, prepare the egg wash by mixing the egg and water thoroughly.
In a separate bowl, melt the butter. Mix in the remaining tablespoon of maple syrup and 1/2 teaspoon cinnamon.
Ready to start with the filo? Are you sure? You’ve got your butter mixture, your egg wash, and your fruit? Good.
Preheat oven to 350.
Take about 5 sheets of filo. Cover the remaining filo with a damp cloth. Fold the 5 sheets of filo so that it forms a square.
Brush a bit of the butter mixture to within about 3/4 inch of the edge. Place a few tablespoons of fruit onto the square. Be sure to fill enough so that the pastry isn’t droopy, but don’t overfill it, either.
Brush the egg wash onto the remaining bare edge. Fold the square over to make a triangle. Press the edges together. Brush the top of the pastry lightly with more egg wash.
Repeat until no filo remains. Place turnovers on parchment on a baking sheet.
Bake at 350 for about 15 minutes or until filo is flaky and golden brown.
Serve for breakfast, or for dessert with vanilla ice cream.
