Last peaches of the season!
How did I manage to get fresh peaches at the end of October in Canada? It’s simple my friends. Don’t let your eyes fool you- these peaches are nothing more than cookies, fresh from my oven and ready to be devoured by my boys.
Peaches or “persiki” is a widely popular Eastern European shortcrust pastry filled with one of the most delicious filling ever– boiled condensed milk, or in other words dulce de leche.
Cookies on their own aren’t that special but when a tasty filling is added, then they are dipped in the coloured water and finally are coated in sugar, then these simple cookies turn into very interesting and realistic treats that put a huge smile on your kids faces.
Would you like to learn how to make these beautiful peaches? Here is my recipe
Peaches
- 2 large eggs, at a room temperature
- 100g sugar
- 300-350 g all purpose flour sifted
- 50g softened butter
- 50g sour cream
- ½ tsp baking powder
- a pinch of salt
- 250g boiled condensed milk or dulce de leche
- Yellow and red food colouring
- Sugar for dipping
Directions
- Preheat the oven to 370 degrees F, and line a cookie sheet with parchment paper.
- In a bowl of stand mixer, using a whisk attachment, whisk eggs with sugar for about 5 min. until sugar grains dissolve and the mixture looks white and increased in size.
- Add softened butter and sour cream to the egg mixture and whisk again thoroughly . Change mixture attachment to the paddle and add about 3/4 of the sifter flour amount , baking powder and salt. Mix well, until fully incorporated, scraping the sides of the bowl. if needed. Depending on the size of the eggs, the dough might be still runny. If it it is, then add remaining flour. if the dough looks thick, but still slightly sticky, it is ready to be shaped.
- Don’t worry if the dough feels sticky, this makes cookies more soft. Scooping the dough with a small scoop or a teaspoon, roll each scoop into a ball. If needed, slightly grease your hands with oil.
- Place the balls on a baking sheet. leaving some space in between and bake for 15-18 minutes at 370 degrees F. Cookies should look golden but not too brown.
- Cool the cookies slightly. While warm, using an apple corer, or small spoon, cut out small circles at the bottom of each cookie. they will be with dulce de leche later. Pair the cookies so they look similar in shape and size
- Fill pastry beg with dulce the leche. Using a pastry beg fill each cookie with dulce de leche, overfilling slightly . Press paired cookies together. Once all cookies are filled, and paired, place them in the fridge for about 20 minutes.
- While cookies are in the fridge, fill 2 small bowl with water and add red colouring into one, yellow colouring into the other. There is no rule for the amount of colouring. cookies should look more natural, so don’t make them too bright. Fill a third bowl with sugar and set aside.
- After 20 minutes, take cookies out of the fridge. Taking one peach at a time, dip it first into a bowl with yellow coloured water for about 1-2 seconds, then dip into a bowl with red colouring for another second. Coat wet cookies in sugar, make sure they are coated from all the sides. Repeat this step with all remaining cookies.
- Leave peaches to rest for about an hour, they will become softer, and colour will become brighter. Your cookies are ready! Enjoy, and please let me know if you make them !
