Peach Mantis

Peach Mantis




20 min


40 min


11 units


20 minutes


40 minutes


  • 6 pieces of puff dough
  • 3 peaches (peeled, thick sliced)
  • 5 tablespoons butter
  • 1.5 cups of brown sugar
  • 2 sweet sauce powder cinnamon
  • 1 tablespoon lemon juice
  • 1 packet of vanillin
  • 1 glass of orange juice

    For presentation:

  • 1 tablespoon walnut inside (large pulled) (according to desire)
  • 1 top vanilla ice cream

How is it prepared?

  1. Melt the butter in a saucepan. Mix brown sugar, cinnamon, lemon juice and vanilla. When the sugar starts to melt and the sugar starts to fester, take it from the heat.

  2. If the sherbet you get from the quarry starts to become too hard, pour 1/4 of the orange juice and mix it.

  3. Divide the square puff pastry into triangular pieces. Bring the counter. Open the triangular pit dough with a roller for thinning.

  4. Put a peach on one end and wrap it around.

  5. After all the peaches are puffed with milfoil, they are greased molds.

  6. Pour the cinnamon sherry over the milfil. Pass through them with a brush to make sure that they penetrate all over.

  7. Pour the orange juice from the edge so that it does not come over the milf paste.

  8. Cook the milfoil for 40 minutes in a preheated 180 degree oven.

  9. Serve hot with walnut and vanilla ice cream.


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