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Mascarpone-Stuffed Peach Pastries

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“Adapted from Taste magazine”
READY IN:
35mins
SERVES:
6-12
YIELD:
12 pastries
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the ground almonds, mascarpone, brandy and orange zest in a bowl. Mix to combine and put in refrigerator until required.
  2. Preheat oven to 220°C
  3. Cut 12 rounds of pastry 3cm larger in diameter than the peaches.
  4. Fill each peach cavity with about 1 Tbsp of the mascarpone filling so it spills over the cut side of the peach. Put a peach half, cut side down, in the centre of each pastry round and gently press down.
  5. Generously dust with icing sugar, then bake for 17-20 minutes or until golden and puffed.
  6. Cool slightly before serving, dusted with more of the icing sugar.

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