June 10, 2010

Peach-Pluot Pastry Braid

This is a riff on gifflar.  It's the same recipe, except the filling is a mix of peaches and pluots.

First, I made the gifflar pastry dough as usual, then let it rise.

I put some pluots, a white peach, and chopped walnuts in a pan with a good 1/4 cup or so of agave nectar, some cinnamon, nutmeg, and cloves, a pinch of salt, and the tiniest bit of pepper.
Cooked it down into a chunky saucey filling.  I divided the pastry dough into two balls, rolled each one into a rectangle, added the filling, then braided the dough.  Alas, I don't have pictures from this process.  The result is a streudel-like pastry that has a crust slightly flulffier than a pie.

A slice to share...

The filling up close.  I love the tart pink pluots.  We got them from the farmer's market.

No comments:

Post a Comment