This post is sponsored by California Cling Peaches,
which is actually where Canada gets most of their canned peaches!
Thank you for reading and supporting my corner of the internet =)
I’m a sucker for anything peach-filled and anything wrapped in flaky pastry. It’s actually a little sad how much I love eating these things. The other day, I visited my favourite doughnut bakery, Through Being Cool, and they had these fantastic peach-filled doughnuts that were dusted with powdered sugar. Their fluffy, doughy doughnuts are absolutely phenomenal, and when stuffed with a golden peach puree…I die of happiness.
Peach pie, peach bellinis, peach-filled doughnuts… get in my belly.
The sad thing is that I actually can’t eat fresh peaches anymore. I used to be able too, but now with my aggravated allergies, fresh fruits I once loved now become dangerous for me to eat because it renders me completely useless for a few days to recover from the water blisters and hives. As much as I loved eating fresh, juicy summer peaches, I must confess that I actually love canned peaches more.
My love affair with canned peaches started with those little tin fruit cups they used to make for school before the no garbage rule (which I thought was a fantastic idea by the way). My mom used to buy the assorted fruit ones with peach, pear, grapes, and cherry, but seven-year-old Lisa would always get in trouble because my mom would catch me eating around the other fruits just to get to the peach chunks. I didn’t like the texture of pears, grapes in those cups were just…meh, and the cherries kind of freaked me out. The peaches, man. Juicy, smooth, bursting with delicious peachy flavour.
Luckily they started making peach-only canned fruit, and I’d open my little tin can of glorious peaches to devour them and slurp up that last little bit of peachy syrup. Ah, the good ol’ days.
It turns out that the canning process for peaches eliminates whatever enzyme or pollen it is that makes me allergic to fresh peaches. I guess 7-year-old me knew what was what. Besides, like frozen produce, canned peaches are picked and packed within 24 hours so that they’re at peak deliciousness when you pry off the lid of the can. Actually, the canning process of peaches has been proven to increase key nutrients including Vitamin A, Vitamin C and folate. Take that, Mother Nature. I will eat these peaches defiantly at your failure at natural selection, and get a boost in nutrients.
So make these California cling peach hand pies for your next potluck. If you ever keep puff pastry in the freezer and canned peaches in the pantry, you can easily plan ahead to defrost the pastry and whip up some fancy little desserts for your next party. It’s healthy because it’s got fruits in ’em, right?
California Cling Peach Hand Pies
Ingredients
- 1 cup California canned cling peaches in syrup drained and diced
- 2 tbsp all purpose flour + flour for rolling
- 2 tsp sugar
- 1/2 tsp ground ginger powder
- 1 tsp vanilla extract
- 2 tbsp soy milk for brushing over pastry
- 2 tbsp vegan butter cut into little cubes
- 1 package vegan puff pastry
Instructions
- In a bowl, stir in diced canned peaches with flour, ground ginger, sugar, and vanilla extract until mixture seems creamy. Set aside.
- Roll out puff pastry into 1/4 inch thickness. Cut 3 inch circles (you can cut them bigger if you like). Gather excess dough and reroll, cutting circles until dough is all used.
- Fill each circle with a scant tbsp of the peach mixture. Dot with a couple little chunks of butter. Fold over and seal the edges by pressing with the fork. Don't worry if it's not perfect, the mixture shouldn't leak out too much while baking. Place on a silicone-lined or parchment paper-lined thick baking sheet, at least 1 inch apart.
- Preheat the oven to 425F.
- Using a pastry brush or a silicone brush, coat each hand pie with the soy milk. The proteins in the soy milk will help develop a glaze.
- Bake for 15-20 minutes (depending on the puff pastry manufacturer) until pies are golden and pastry is baked through. Let cool on a wire rack and enjoy! Best enjoyed the day of or the day after.
This post is sponsored by California Cling Peaches,
which is actually where Canada gets most of their canned peaches!
Thank you for reading and supporting my corner of the internet =)
Jeni says
These look absolutely delicious! I’ve gotta try them out!
Lisa Le says
Thanks Jeni! They’re so good. I may have eating an entire tray full while taking these photos.
Katie @ Produce On Parade says
These are so beautiful. You are a true professional, my friend. I’m so glad you can at least have canned peaches! I confess, I like them very much as well. Question, is most puff pastry vegan or not so much? I’ve never seen it before! Is it in the freezer or refrigerated section?
Lisa Le says
Most puff pastry isn’t vegan. When I looked at the Tenderflake package I bought, there weren’t any animal products in there but I found out later that they use D3, which apparently has animal derivatives. But Pepperidge Farm’s puff pastry is vegan, and I think there’s a Whole Foods puff pastry that’s vegan as well. One day when I have the time and patience, I’ll try out Vegan Dad’s Puff pastry or Veganbaking.net‘s recipes too. It’s typically near the freezer section, next to all the frozen fruit and pie shells =)
Cyndi - My Kitchen Craze says
These look amazing! I heart puff pastry too. I’ve actually never cooked with it so I need to try it soon and use this recipe. Yum! I’m not vegan but this looks delicious! Pinned!
Lisa Le says
Thanks Cyndi! It’s actually super easy. One day I’ll make my own, but the ready made stuff is easy to work with =)
genevieve @ gratitude & greens says
I’ve been wanting to visit Through Being Cool! These peach hand pies sound divine! I have some hand pies waiting to go up on the blog, too. The hardest part is making sure I have enough to photograph… I just can’t stop myself from eating them haha!
Lisa Le says
Through Being Cool is FANTASTIC. They have kickass sandwiches too. And pizza buns. VEGAN PIZZA BUNS!!
Janet Walters says
Hi where can I get the vegan puff pastry? I would like to try this recipe. Also the cling peaches
Lisa Le says
Hi Janet, it depends on where you are and what your grocery provides. There might be vegan puff pastry at Whole Foods or at your local health food store, but you may find that your store may provide brands that are vegan-friendly. You could also make it yourself (linked in another comment). I mentioned in a comment before that when I bought mine, it was Tenderflake and it didn’t list any animal ingredients, but I later researched and discovered that apparently an additive called D3 is not vegan-friendly. Be vigilant as you see fit.
Cling peaches are actually canned peaches, and in Canada, most of the canned peaches are either from California or South Africa.
Janet Walters says
Thank you for your quick reply. About the D3 , and yes we have to be vigilant. I find that some products that says vegan, are not. Just check the labels and do your research. It’s so cool to own these smart phones so when you are buying foods and other products you can easily access the search engine from your phone to look up an ingredient you are not familiar with. That will save time and expense.:)
Timaree says
These sound good, really good. My son and his girlfriend are vegan and I’ve been making vegan cupcakes for them when they visit but they really don’t turn out very good. I think they would like these better and maybe my granddaughter who is allergic to almost all raw fruits can eat these also!
Lisa Le says
Vegan cupcakes are hard to master, but once you do, they’re a hit amongst everybody and not just vegans =) I hope you find vegan puff pastry to make these! Feel free to post on facebook or instagram and tag me so I can see =) (@TheVietVegan)