Prep Time 15 minutes plus 30 minutes dough cooling time Cook Time 45 minutes
I seem to be addicted to peaches this summer. Sweet, juicy, and completely irresistible, they are some of summer's best bounty. I created this dessert one day when I wanted just a taste of my favorite peach pie but didn't want to indulge in an entire piece. It did the trick and now these little delicacies are favorites at summer parties especially with the kids who love to eat them with their hands. Need an amazing vanilla ice cream topper? You found it. Ripe peaches combined with buttery pastry in a hand held treat -- what more could you ask for this summer?
by Meredith Steele
What you'll need
- 1 1/4 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon kosher salt
- 10 tablespoons chilled unsalted butter cut into cubes
- 3 to 4 tablespoons ice water
- 3 ripe large peaches
- 1/2 cup light brown sugar, packed
- 2 teaspoons corn starch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- whipped cream for serving (optional)
Notes:
makes 12 pinwheels
How to make it
- For the crust: Combine flour and salt in a large bowl. Add butter pieces and work in with a pastry blender or a fork until the butter is the size of peas. Add water 1 tablespoon at a time, stirring until the dough comes together. You want the dough to be moist but not wet. You can also do this step in a food processor.
- Food processor instructions: combine flour and salt and pulse until mixed. Add butter and pulse until the butter is the size of peas. While pulsing, add water 1 tablespoon at a time until the dough comes together and forms a ball.
- Press the dough to form a disk and wrap in plastic wrap. Refrigerate for 30 minutes or overnight if making ahead of time.
- For the filling: Slice peaches and discard the pit. Slice into 1/4" to 1/2" cubes and place in a bowl. Add sugar, corn startch, vanilla extract, and salt. Stir to combine and set aside until needed.
- Preheat oven to 375° F and prep a large baking sheet with parchment paper. When the dough has set, dust a work surface and dough with flour. Roll the dough out into a 14" horizontal rectangle. Don't worry if it's not perfect.
- With a slotted spoon, evenly spoon the peach filling onto the dough. Leave any remaining juices that may have formed in the bowl. Some juice on the dough is fine but you don't want to "waterlog" the dough.
- With your hands, roll the dough starting at the widest horizontal end and work up until completely rolled. With a sharp knife, slice the roll into 1" to 1 1/2" thick slices. This will be messy and you will lose a little of the filling.
- Transfer the pinwheels to the baking sheet and space 2" apart. Place in the oven and bake for 40 to 45 minutes until the pinwheels are lightly golden. Remove from the oven, transfer to a cooling rack, and allow to cool.
- Serve with whipped cream if desired.
