This is not an overly sweet, overly buttery pastry, yet it hits the spot as a snack, teatime treat, or breakfast goody. Use the freshest peaches you can find or substitute a 12-16 ounce bag of frozen diced peaches.
- 2 c peaches, pitted, peeled and diced
- 2 Tbsp all purpose flour
- 1/4 c honey
- 2 Tbsp boiling water
- 1 tsp pure almond extract
- dash salt
- 1/2 tsp dry yeast
- 1/2 c warm water (105-110 degrees F)
- 1 tsp honey
- 1 c all purpose unbleached flour
- 1/8 tsp salt
- 2 tsp melted butter or margarine
- 2 tsp sugar
- Place the peaches and flour in a medium saucepan and stir until the flour has coated all the peaches. Dissolve the honey in the boiling water and add it to the pan.
- Stir in the almond extract and salt; blend well. Over medium heat, continue to stir until the mixture simmers two minutes and has thickened. Remove from flame and set aside.
- In a large bowl, proof the yeast in a mixture of the warm water and honey for about 10 minutes. Add the flour and salt and blend well with a wooden spoon. Adding a bit more flour as needed, knead the dough in the bowl for 2 minutes, or until smooth and elastic. Place in a clean bowl that has been lightly oiled or sprayed. Cover with a towel, place in a warm place, and allow to double in volume.
- Preheat the oven to 450 degrees F. Punch down the dough and knead a few seconds. Lightly flour a large sheet of parchment paper, place the dough in the center, and flour the top of the dough. Using a rolling pin, shape into a large rectangle of about 10 x 12 inches.
- Spread the peach mixture over the pastry, leaving a 2 inch margin at the edges. Fold the edges over on all sides. Transfer the pastry on the parchment paper to a baking sheet. Brush the pastry with the melted butter and sprinkle with sugar.
- Bake in the center of the oven for 10 minutes. Turn the baking sheet around and lower the oven temperature to 350 degrees F. Bake 10 minutes more. Allow to cool at least 15 minutes before cutting and serving.