 | Peach Ginger Cream Cheese Pastry Cups12 servings Toni Roberts / Pastry Chef, The Ritz-Carlton Chicago; Photo by Toni Roberts |
| For the Peach Ginger Jam: | |
| • | 250g The Perfect Purée Peach Ginger blend, thawed |
| • | 300g granulated sugar |
| • | 50g glucose |
| • | 25g lemon juice |
| • | 6g green pectin |
| • | 30g granulated sugar |
| Method for the Peach Ginger Jam: | |
| 1. | In a small bowl whisk together the pectin and the second amount of sugar. |
| 2. | In a heavy bottomed pot mix whisk together the Peach Ginger blend, first amount of sugar, glucose and lemon juice. |
| 3. | Bring to a boil and whisk in the pectin mixture. |
| 4. | Cook, whisking, to 104C. |
| 5. | Pour into a shallow container and chill completely. |
| For the Cream Cheese Filling: | |
| • | 10g The Perfect Purée Lemon Zest, thawed |
| • | 227g cream cheese |
| • | 85g confectioners sugar |
| • | 1 egg yolk |
| • | 1/2 tsp. almond extract |
| Method for the Cream Cheese Filling: | |
| 1. | Blend everything smooth in a food processor. |
| 2. | Chill. |
| For the Pastry Dough: | |
| • | 312g all-purpose flour |
| • | 1/4 tsp. salt |
| • | 227g cold butter, cut into cubes |
| • | 114g sour cream |
| • | 1 egg yolk |
| Method for the Pastry Dough: | |
| 1. | Pulse the flour, salt and butter in a food processor until the butter is the sizes of peas. |
| 2. | Whisk together the sour cream and egg yolk. |
| 3. | Add to the flour mixture and pulse until a dough forms. |
| 4. | Wrap tightly in plastic wrap in a disk shape about 1 inch thick. |
| 5. | Chill overnight. |
| For the Candied Almond Topping: | |
| • | 1 egg white |
| • | 20g granulated sugar |
| • | 1/4 tsp. salt |
| • | 150g sliced almonds, toasted |
| To Build and Bake: | |
| 1. | Load the Peach Ginger Jam and Cream Cheese Filling into separate pastry bags. |
| 2. | Roll the Pastry Dough out to 1/8 inch thick using confectioners sugar for dusting. Chill as needed. |
| 3. | Cut 4” squares. The scraps can be rerolled once and cut. |
| 4. | Spray a regular muffin tin with pan spray. |
| 5. | Place the dough square over the molds and pipe with Peach Ginger Jam and Cream Cheese Filling. |
| 6. | Pull up the corners of the dough square and let the pastry sink into the mold. Shape to fit nicely. |
| 7. | Whisk together the egg white, sugar and salt until foamy. |
| 8. | Stir in the almonds. Place a little pile of almonds on each pastry. |
| 9. | Bake at 350F (or 325F convection oven) 25-30 minutes until golden brown. |
| 10. | Cool 10-15 minutes. Remove from cups while warm and place on a rack to cool completely. |