Pesche dolci di pasta brioche
I inspired there and there.
I ate it many years ago and I was looking for a peaches recipe many years.
Ingredients:
3 eggs
200 ml oil
200 ml milk
300 gr sugar
850 gr flour
2 teaspoons baking powder
Filling:
Peach Jam , I used also strawberry jam, because my daughter loves it, but peach jam is better. version.
Decorating:
Peach Liqueur or Rum +Cinnamon
Yellow & Red & Orange Food Colouring
Super Fine Sugar
Mint Leaves
Wrap it to the plastic foil and let it rest about 40 minutes.
When tjhe dough is rested roll it into a longer roll of dough, then sliced, so we turn out quite the same! :)
Line two baking sheets with parchment paper.
Bake into preheated oven at 170°C about 20 minutes .. must remain bright colors.
If the temperature is too high, the dough will burst!!
Cool well.
For the filling, use a spoon and cut out a circle at the bottom of the cookie removing the cookie centers and placing these in a bowl. Be careful not to cut completely through the cookies, but you need to make space for the filling.
200 ml oil
200 ml milk
300 gr sugar
850 gr flour
2 teaspoons baking powder
Filling:
Peach Jam , I used also strawberry jam, because my daughter loves it, but peach jam is better. version.
Decorating:
Peach Liqueur or Rum +Cinnamon
Yellow & Red & Orange Food Colouring
Super Fine Sugar
Mint Leaves
Directions:
For the cookies:Place the eggs and sugar in a bowl and beat with an electric mixer until light, add the oil and milk and beat until creamy. Mix the flour with the baking powder just until it is combined.Wrap it to the plastic foil and let it rest about 40 minutes.
When tjhe dough is rested roll it into a longer roll of dough, then sliced, so we turn out quite the same! :)
Line two baking sheets with parchment paper.
Bake into preheated oven at 170°C about 20 minutes .. must remain bright colors.
If the temperature is too high, the dough will burst!!
Cool well.
For the filling, use a spoon and cut out a circle at the bottom of the cookie removing the cookie centers and placing these in a bowl. Be careful not to cut completely through the cookies, but you need to make space for the filling.
One version is: Once you have cut the bottom of each cookie, break up the cookie pieces you have cut out into fine crumbs. Add enough of the peach jam to the cookie crumbs until you have a sticky filling.
Or use only jam without crumbs.
Or an original Italian filling is:
For the lemon cream:
200 ml of milk
50 ml of limoncello
1 whole egg
75 grams of sugar
40 g of flour 00
For the lemon cream:
200 ml of milk
50 ml of limoncello
1 whole egg
75 grams of sugar
40 g of flour 00
Put in a pot milk with limoncello and bring almost to a boil. Meanwhile in another saucepan beat well the egg and sugar. Add the sifted flour and mix well. Pour the hot milk all at once and let thicken over very low heat stirring constantly. In 3 minutes it is ready.
Carefully fill each cookie, and then matching cookies or shape and size,
place two cookies together, using the peach mixture or the lemon cream as a glue to hold the
cookies together.
To decorate, place about 1/2 cup of the peach liqueur or rum +cinnamon in the separate bowl, and colour one yellow, one orange and the other red. In a last bowl, place the fine sugar. Carefully dip each cookie pair into every mixture.I did it for the first time, so really delicious. But I am not very
satisfied with my colours. It would be better if I would had used
smaller amount of red.
Once the cookies have dried, you can insert a couple of mint leaves to resemble a peach.
Once the cookies have dried, you can insert a couple of mint leaves to resemble a peach.
Enjoy!
Erika
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