Recipe

Peach and cinnamon triangles

Aug 31, 2011 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Makes 9 Item
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Ingredients

Peach and cinnamon triangles
  • 2 tablespoon bought lemon butter
  • 1/4 teaspoon ground cinnamon
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 9 small canned peach slices, halved lengthwise
  • icing sugar, to dust
  • vanilla ice-cream, to serve

Method

Peach and cinnamon triangles
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Combine lemon butter and cinnamon in a small bowl.
  • 2
    Cut pastry sheet into 3 equal strips (rectangles). Cut each pastry strip into 3 squares (9 squares). Brush with a little egg.
  • 3
    For each triangle, place 2 peach slices and 1 teaspoon of the lemon butter mixture over half of each pastry square. Fold square in half diagonally to enclose filling. Press edges to seal and form a triangle.
  • 4
    Place triangles on prepared tray. Brush with remaining egg. Bake for 20 minutes or until golden and puffed. Cool for 5 minutes. Dust with icing sugar and serve with ice-cream.

Notes

Replace lemon butter with passionfruit butter or marmalade. Add a pinch of cinnamon to icing sugar before dusting.

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