i love fruit so much. i want to hug it. since i'd probably have some awkward explaining to do if someone walked in on me hugging my fruit, i made little hugs out of pastry instead.
little pockets of fruit hugs. love love love.
they get oober caramelized and jammy in the oven.
pastry studio. her blog is the bomb. ah how i envy her craft and mad skillz. it's where i first saw these and needed to sprint to my kitchen to make them.
White Nectarine and Plum Handkerchiefs
from here
2 cups flour
2 tbsp sugar
1/4 salt
1 cup butter, cold and cut into small pieces
1 egg yolk
2/3 cup sour cream
4 ripe plums, peaches, or nectarines
3 tbsp sugar
pinch of ground cardamom
1 egg + 1 tbsp water for egg wash
make the pastry: combine flour, sugar, and salt in the bowl of a food processor. add the chopped butter and process until it resembles coarse meal. add the sour cream and yolk and pulse just until the dough starts to come together. don't overmix. gather the dough and portion it into 2 discs. wrap each tightly in plastic and chill.
place one of the things of chilled dough on a lightly floured piece of parchment and let it warm a bit. dust lightly with flour and roll out a rectangle. trim edges. cut the dough into about 12 4"x4" pieces. chill those while you repeat the process on the second thing of dough.
cut the fruit into thin slices. whisk together the sugar and cardamom. combine the egg and water to make the egg wash. remove half the dough squares. to create little pockets, place a square of pastry on your work surface with the corners in the shape of a diamond. top with 3-4 slices of fruit on the upper half of the diamond. moisten the border with egg wash. sprinkle generously with sugar on the whole surface of the pastry. fold the two sides of the dough into the center and then bring the bottom half up. they should look like little envelopes. place on baking sheet lined with parchment. continue with all the squares and chill for another hour.
preheat the oven to 375. brush the pastries with remaining egg wash and sprinkle the whole surface with remaining sugar. bake for about 20 minutes, rotating halfway through, until the pastries are crisp and golden.
