Ingredients:
1 tsp. sugar
Dash of ground cinnamon
1/2 of a sheet frozen puff pastry, thawed according to package directions.
1 egg, lightly beaten
3 tbsp. sugar
1 tbsp. corn starch
1/4 tsp. ground cinnamon
1 16-oz. package frozen sliced peaches
1/2 cup water
vanilla ice cream (optional)
1 cup fresh raspberries
Directions:
For puff pastry twists, preheat oven to 375*. In a small bowl combine the 1 tsp. of sugar and the dash of cinnamon. Place puff pastry on work surface. Brush pastry with beaten egg. Sprinkle with sugar/cinnamon mixture. Cut the pastry lengthwise into 4 strips, cut each strip in half crosswise. Twist strips; place on a greased baking sheet. Bake about 15 minutes, or until brown and puffed.
Meanwhile, in a large saucepan, combine the 3 tbsp. of sugar, the corn starch, and the 1/4 tsp of cinnamon. Add frozen peaches, half of the raspberries, and the water. Cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining raspberries. Top fruit mixture with puff pastry twists. If desired, serve with ice cream. Serves 4.
*recipe courtesy of Better Homes & Gardens magazine
1 tsp. sugar
Dash of ground cinnamon
1/2 of a sheet frozen puff pastry, thawed according to package directions.
1 egg, lightly beaten
3 tbsp. sugar
1 tbsp. corn starch
1/4 tsp. ground cinnamon
1 16-oz. package frozen sliced peaches
1/2 cup water
vanilla ice cream (optional)
1 cup fresh raspberries
Directions:
For puff pastry twists, preheat oven to 375*. In a small bowl combine the 1 tsp. of sugar and the dash of cinnamon. Place puff pastry on work surface. Brush pastry with beaten egg. Sprinkle with sugar/cinnamon mixture. Cut the pastry lengthwise into 4 strips, cut each strip in half crosswise. Twist strips; place on a greased baking sheet. Bake about 15 minutes, or until brown and puffed.
Meanwhile, in a large saucepan, combine the 3 tbsp. of sugar, the corn starch, and the 1/4 tsp of cinnamon. Add frozen peaches, half of the raspberries, and the water. Cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining raspberries. Top fruit mixture with puff pastry twists. If desired, serve with ice cream. Serves 4.
*recipe courtesy of Better Homes & Gardens magazine
