Mascarpone Peach Hand Pies

Mascarpone Peach Hand Pies

Whether they’re muddled in a cocktail, charred on the grill, or tucked inside peach hand pies, you’ll be sure to enjoy fresh Louisiana peaches this summer. If you’re looking for more than just peach hand pies, visit the Louisiana Peach Festival in Ruston.

Mascarpone Peach Hand Pies
Yields 1
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  1. 3 peaches, peeled, pitted, and sliced
  2. 5 teaspoons sugar, divided
  3. 1 cup mascarpone
  4. ½ teaspoon kosher salt
  5. 2 teaspoons chopped fresh rosemary
  6. 2 cups cake flour, plus extra for rolling out dough
  7. 1 teaspoon salt
  8. ½ cup unsalted butter, cubed
  9. 1 large egg, lightly beaten
  10. ¼ cup whole buttermilk, divided
  11. ¼ cup confectioners’ sugar
  12. Canola oil for frying
  1. In a large skillet over medium heat, add peaches and 2 teaspoons sugar. Cook until peaches begin to release its juices, about 15 minutes. Let cool about 10 minutes. Transfer peaches to a medium bowl. Add mascarpone, kosher salt, and rosemary, stirring to combine. Set aside.
  2. In the work bowl of a food processor, combine flour, remaining 3 teaspoons sugar, salt, and butter, and process until coarse crumbs form, about 1 minute.
  3. Add egg and 2 tablespoons buttermilk; process until dough comes together in a ball. Shape into a disk, cover with plastic wrap, and refrigerate 1 hour.
  4. On a lightly floured surface, roll out dough to 1⅛-inch thickness. Cut into 5-inch circles; re-roll dough as necessary to make about 12 rounds. Place 1 tablespoon filling in the center of dough circles. Fold dough over, pressing firmly to seal. Use the tines of a fork to seal further.
  5. In a small saucepan over medium-low heat, combine remaining 2 tablespoons buttermilk and confectioners’ sugar. Simmer until sugar dissolves, but do not let boil; keep warm.
  6. In a large saucepan, pour canola oil to a depth of 4 inches; heat until a candy or deep-fry thermometer reads 350°. Cook pies in batches, until golden brown. Maintain oil temperature at 350° between batches. Place on a baking sheet lined with a cooling rack. Brush with confectioners’ sugar mixture, and let cool 15 minutes. Serve immediately.
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