How easy can it get!?! Any self-declared-michelin-inspired chef can do this. In less than 30mins, you can wow your diners! No kidding.
* Pampas Butter Puff Pastry (from Cold Storage)
* Canned peach
* Egg (for egg wash)
* Icing Sugar (for dusting)
This is what I did:
1. Thaw a sheet of Pampas pastry in the fridge.
2. Slice into 6 rectangles. Place them on a baking paper on the baking tray.
3. On the side, slice the peach into desired size. I sliced them.
4. Lay the peach in the centre of each rectangle.
5. Lightly indent along the border of each rectangle (about a cm inwards; this allows the pastry to puff up).
6. Egg wash the borders lightly.
7. Bake at 180degC for about 20mins till puff is golden brown.
8. Dust with icing sugar and serve. Vanilla ice cream can do too!
Psst psst... of course, go ahead and make your own puff pastry if you'd like. But sorry, this is not the sort of things I do... not yet. Shortcrust pastry maybe I will attempt... but puff pastry... errr... hang on.
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