Filling recipe:
4 ripe peaches with skin removed (easiest by placing in boiling water for 30 seconds then in an ice bath, the skin will peel right off.)
4 tablespoons salted butter
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1/2 teaspoon vanilla
Melt butter in large pot until bubbles start to disappear, you'll note a nutty aroma when the butter is ready to use
Add diced peaches, brown sugar, spices, salt, and vanilla to butter, cook until peaches are soft and surrounded by caramel looking sugar. This should take about 15-20 minutes on medium-low heat. Stir frequently.
Remove and let cool while you prepare crust, when you are ready to fill your pastries, place peach filling in a food processor and blend until almost smooth. A few chunks left adds a nice texture.
Crust:
2 cups AP flour
1 tablespoon sugar
1 teaspoon salt
1 cup salted butter, cold and cut into cubes
1 large egg
2 tablespoons cold Whole milk
Whisk together the dry ingredients in a large bowl
With your fingers, blend the cold butter into the flour mixture until you have pea-sized or a bit larger chunks. I use my pointer finger and thumb to squeeze the pieces and make flat disc-shaped pats, but you can do it however you like.
Whisk your egg and milk in a measuring cup, the slowly pour over flour and butter mixture
Using a fork or gently with a spatula, mix the dough until it stays together when pinched. It should not be extremely crumbly, you can add cold milk one tablespoon at a time if it is too dry.
Separate the dough into halves and flatten each half between parchment or saran wrap into a rectangle shape, wrap tightly and refrigerate for 30 mins to an hour (can be left overnight.)
When you're ready to make your pastries, remove the dough from the fridge and let it relax on the counter for about 10 minutes, then with a well floured rolling pin and surface roll out a 9x12 rectangle and trim the edges for nice clean lines. Cut the rectangle in half horizontally, and then into 8 even rectangles (these will be your bottom pieces.)
Place 1-2 tablespoons of filling into each rectangle leaving the borders clear.
Roll and cut your second piece of dough in the same manner as the first, and you will have your 8 top pieces.
Run a finger that has been dipped in water around the edges of your bottom pastries, lay the tops on and use a fork to crimp the edges.
Place pastries on a piece of parchment and then onto sheet pans, using a fork poke holes all over the tops to allow steam to release.
Brush with a mixture of one egg whisked with 1 teaspoon of water - this will make a beautiful golden crust
Bake at 350 for 30-35 minutes.
Cool on a rack before icing
Hardening glaze:
1 1/2 cups powdered sugar
2 1/2 teaspoons whole milk
Good pinch of salt
1/4 teaspoon vanilla extract
Whisk all ingredients in a bowl until you have a thick but pourable glaze. You don't want it to run all over the place, but stay in the middle of the pastries somewhat
Maple drizzle:
A few tablespoons of maple syrup whisked with a few tablespoons of powdered sugar and a small pinch of salt, this can be placed in a piping bag or drizzled over with a fork - you can add milk if it's too thick as well.