Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
PIE CRUST
- Preheat oven to 400 degrees Fahrenheit. Line muffin tins with liners.
- Measure flour and salt together with whisk in mixing bowl. Cut in shortening (Crisco) with pastry cutter until crumbly and about the size of peas (do not overwork). Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball. Split into two even balls. Press into round discs, wrap in plastic wrap, and refrigerate while slicing peaches.
FILLING
- Thinly slice peaches into a medium bowl. I prefer to leave the skins on but you can peel them if you like. In a separate small bowl, add about ½ cup of apricot preserves and stir until it is easy to spread.
ASSEMBLE
- Roll dough into two rectangles and cut into 10 inch by 2 inch strips. (I use a pizza cutter to slice them faster.) Gently spread a little apricot jam on one strip, sprinkle a little cinnamon, and place a single row of sliced peaches on one side.
- Fold the opposite side of the strip over the peaches to cover and then roll from one end to the other, forming a rose shape. (See photos in post above or video tutorial.) Place into muffin liner and repeat until all strips are used.
- Bake at 400 degrees for 25-30 minutes, or until crust is just turning golden brown and filling is bubbly. Remove from oven and let cool for 10 minutes. Cool completely on a wire rack. Prior to serving, dust with powdered sugar.
STORAGE
- Store in an airtight container in the refrigerator for up to 3 days.
