Peach Frangipane Pillows

On Thursday I decided that I wanted to make use of the filo pastry sheets that had been sitting in my freezer since we had the tripolatas birthday picnic in Southend. I'd only ever used filo pastry to make baklava and I didn't have all the ingredients needed for that.

After mentally shifting through the various treats I'd seen on the Internet, TV, Pinterest and in recipe books, I went for an adaptation of something I'd seen on an episode of Dinner Date where the guy wrapped pieces of chocolate in filo and deep fried them.

I didn't have chocolate but I did have a couple of peaches and almonds and so this recipe was born.

The frangipane is easy to make and the ingredients can easily be adjusted. You'll need equal amounts of the main ingredients plus some flour. You could also add different fruit fillings. 

So...

Here's what you'll need: makes approx 36.

2 small/medium peaches (skinned, stoned and sliced)
Approx. 1/4 cup water
125g softened butter + approx 3-4 tbsp melted butter
125g castor sugar
2 medium (UK) eggs
125g finely ground almonds
1 tbsp flour

Icing sugar (optional)

Here's what you'll need to do:
Preheat the oven to 200°C/180°C fan/400°F

1. Place the peach slices in a pan with the water, it should be level with the peaches, and bring it to boil. Lower the heat and simmer for about 3 minutes or until the peaches are soft. Set aside and leave to cool.

2. Mix the butter and sugar together until smooth,  then gradually add the beaten egg, mixing after each addition.

3. Fold in the the almonds and flour, then place in the fridge to chill.

4. Once the peaches have cooled, place in a blender and puree.

5. Open up the filo pastry and lay flat. Cut along width ways into three section

One section cut from pastry

6. Take one of those sections and cut it into three squares (try to get them as evenly sized as possible)

One section cut into three squares

7. Take one filo square and brush it with the melted butter. Take another one, place it on top and brush again with the butter. Take a third square and place it on top of the square just buttered.

8. Place 1 tsp of the frangipane batter and 1/2 tsp of the peach puree on top of the filo squares. Brush some melted butter along the top and side edges of the squares.

9. Starting with the bottom edge, fold over the filling, then do the same with the top edge. Slightly press down the sides, brush with butter and fold. Place each pillow on a greased baking sheet or silicone sheet with the folded side down.

                         

10. Once the tray has been filled with pillows, place it in the oven for approximately 35 minutes. The pastry should be dark in colour but not burned.
                         

11. When baked leave to cool on a cooling rack. Then dust with icing sugar.

Eat and enjoy.

What fruit filling would you add?