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Peach Ginger Cream Cheese Pastry Cups

12 servings

Toni Roberts / Pastry Chef; 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.