I’ve been stumbling upon Greek canned peaches quite a lot recently, ok, I’d better say canned Greek peaches, cause they’re packaged here perhaps, but I’m glad I’m using this blessing of Greeks, of their sun & climate & labour, not only to please our bellies but also to help Greek farmers a bit… Well, we all can find these huge tins with lovely yellow treasures in them. Although I couldn’t find much recipes which require canned peaches, I just figured out that I might as well use those requiring fresh peaches and just adjust sugar etc. I’ve already tried some Greek recipes, like this pastry one. This time I found two recipes, one with leavened dough and the other just a regular batter cake.
For these two recipes a big can of peaches will suffice. If you’re so lucky as to have fresh peaches on hand, well then… =))
Let’s start with …
Mini Peach Strudels adapted from www.jocooks.com – will make not exactly strudels but very nice buns
- 2 cups all purpose flour + I added some ginger
- 1/2 cup sugar
- 1 tsp honey
- 75 ml milk
- 1 egg
- 1/2 stick butter
- 1 tsp active dry yeast
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 large peaches – I used canned, and although they were quite sweet, my parents would rather add extra sugar
Method (I’m copying the recipe)
- Warm up half the milk in a microwave for 20 seconds. To the milk add the honey and a couple tablespoons of flour. Mix it all well, then add the yeast. Whisk it all well together and let it sit for half hour.
- After half hour the dough starter should be doubled in size. Add the dough starter to the mixer bowl, and add the egg, and half the sugar. Mix it well until it’s well incorporated. Add the flour to the bowl, the butter, vanilla extract, the remaining milk, salt and mix well on medium speed for a couple minutes. The dough should be soft and pliable. Form in a ball and let it rise in a warm spot.
- Wash the peaches and peel them and remove the pits. Cut them up in slices, they don’t have to be too thin. In a small sauce pan add the peaches and 1/4 cup of sugar. Turn the heat to medium and cook the peaches for about 5 minutes. Let the peaches cool completely. – As I was using canned peaches, I just chopped them and didn’t use sugar.
- After the dough has doubled in size, cut it in 8 equal pieces and roll each one of them up in a ball.
- Let them rest for another half hour and they will double in size.
- Preheat oven to 190 ‘C degrees.
- After half hour, take one of the balls, and roll it out into a rectangle about 6 inches wide and 6 inches long. Place a heaping tablespoon of the peach filling into the middle of the rectangle, and fold one of the sides over the filling. Use a fork to seam the dough. Now take a pair of scissors and cut the other third of the dough into thin strips.
- Take each long strip and fold it over the roll and tuck it in underneath. Continue this with the remaining dough and peaches. Place them on a cookie sheet lined with a silpat or parchment paper and let them rest for about 10 minutes. Before baking brush each strudel with egg wash and bake for about 30 minutes or until golden brown. (Mine required less time. I also sprinkled them with some vanilla sugar before baking)
Here is another recipe, so that you can finish your can of those delicious Greek peaches=) (My Mom regularly helps with finishing the syrup!)
Cornmeal Cake with Peaches + Rosemary adapted, no copied from www.bellaeats.com – will make a sunny cake with quite an unusual flavour
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup yellow cornmeal
- 1/2 tsp minced, fresh rosemary – I used the same amount of dried
- 2 large eggs
- 1 large egg yolk
- 2/3 cup milk
- 1/2 cup olive oil
- 1 tbsp finely grated lemon zest
- 3/4 cup sugar
- 1/4 cup honey
- 1 ripe peach, sliced thinly – I used canned and of course more =)
Method (I’m copying the recipe)
- Preheat oven to 175 ‘C. Lightly grease and flour a cake springform pan.
- Into a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal and the rosemary.
- In a large bowl, beat the eggs, egg yolk, milk, olive oil, and lemon zest with an electric mixer until frothy. Add the sugar and honey, and mix to combine. Add the dry ingredients and beat until the batter is smooth. Pour into the prepared pan and top with the peach slices.
- Bake in the middle of the oven for 35 minutes, or until a tester comes out with a few crumbs attached. Let the cake cool in the pan on a wire rack. If using a springform pan you can remove the cake whole, otherwise you can slice it in the pan and remove individual slices to serve.
The result: Taste is unusual, as there’s rosemary that I’d normally add to fish dishes which I never eat=))) The cake is soft and peeeaaachyyyy!!
Ok, people, keep supporting Greece and keep baking!