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Preheat oven to 400°F. Toss peaches, sugar, cornstarch, ginger and lemon juice in medium bowl. Set aside.
Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.
Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.
Delish! Right amount of sweet and sour wrapped in a flaky pastry crust.
Cheryl | November 06, 2014 |