Rough and ready. So quick to put together, yet this apple and peach pastry is so incredibly delicious with a good vanilla ice cream.
I had some great fresh apples for this, newly imported from New Zealand. Fresh peaches are much harder to come by here in Saigon, so I used canned peaches. Still great, but use fresh ones if you can get them.
My local gourmet market had vanilla pods, so of course I bought a few. You know the difference between canned peas and fresh peas? Point made.
While I used a good vanilla ice cream, this pastry would go very well with a gin and tonic ice cream, if gin and tonics are a drink you appreciate.
Apple and peach pastry with vanilla ice cream
- 2 apples
- 2 peaches Use canned peaches if fresh peaches are not available
- 1 Tbsp brown sugar
- 1 vanilla pod or 1/2 tsp vanilla essence
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 Tbsp flour
- 1 Tbsp lemon juice juice of one lemon
- 1 pack of pre-made flaky pastry
- 1 egg
- 2 tsp water
- Peel and core the apples.
- Peel and remove stone from the peaches.
- Cut the vanilla pod lengthways and remove the pulp from the middle.
- Combine the vanilla bean pulp, brown sugar, cinnamon, salt, flour, and lemon juice.
- Coat the fruit in the spice mixture.
- Whisk the egg with 2 tsp water.
- Spoon some fruit mixture into the middle of a round piece of pastry. Fold the pastry up around the sides.
- Brush exposed pastry with some whisked egg.
- Bake at 200 degC until pastry is golden (30-40 minutes).
- Serve with a scoop of vanilla ice cream.